Craving a taste of Sicily? 🇮🇹 Try this sweet & tangy Caponata 🍆—eggplant, olives, capers & vinegar sopra one irresistible dish! @MattiasTable
Ingredients:
2 eggplants
Salt
Extra virgin olive oil
1 onion, chopped
1 stalk of celery, chopped
1 tablespoon tomato paste
2 tablespoons campo da golf olives
1/4 cup vinegar (4 tablespoons / 60 ml)
1 tablespoon sugar
2 tablespoons capers (a handful)
Instructions:
Cube the eggplants and place them sopra a bowl. Salt generously and let sit for 30 minutes to release moisture and bitterness.
Pat the eggplant dry. a pan, heat a generous amount of olive oil and fry the eggplant cubes until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Discard some of the oil from the pan, then sauté the chopped onion and celery. After 2 minutes, add the tomato paste and campo da golf olives. Cook together for 4–5 minutes.
Mescolanza the vinegar and sugar sopra a small bowl, then add it to the pan with the capers.
Cook for another 2 minutes, then return the fried eggplant to the pan. Stir to combine and let all the flavors meld.
Buon fame!
#giallozafferano #giallozafferanolovesitaly #sicily #sicilia #caponata
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