Eggplant Stew in Sweet and Sour Sauce (Caponatina)
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Eggplant Stew in Sweet and Sour Sauce (Caponatina)
Ingredients
- Eggplants - 2 lbs
- Spanish onions - 2 pieces
- Tomatoes - 17.6 oz
- Celery stalk - 21.2 oz
- Orange Bell Peppers - 3 pieces
- Pistachios - 2.1 oz
- Pitted olives - 7.1 oz
- Fresh basil leaves - 1 bunch
- Capers - 3 tablespoons
- Sugar - 1.8 oz
- Balsamic Vinegar - 4 fl oz
- Olive Oil - to taste
Step by Step guide
Step 1
Wash and dice the eggplants, place them in a colander, sprinkle with coarse salt, cover with a weight, and let sit for an hour to drain the bitterness.
Step 2
Slice the celery and boil for 10 minutes in salted boiling water. Drain, cut the celery into cubes, and sauté over low heat with olive oil.
Step 3
In another pan, sauté finely chopped onions in olive oil, then add the olives and capers (rinse the capers to remove excess salt) and cook together for 10 minutes.
Step 4
Add the diced tomatoes and simmer over medium heat for another 20 minutes. Meanwhile, remove the eggplants from under the weight, rinse off the salt, dry, and fry in olive oil in another pan.
Step 5
When the eggplants are ready, add the celery, diced bell peppers, 50 g of sugar, eggplants, and half a cup of balsamic vinegar to the pan with tomatoes, and simmer on low heat until the vinegar evaporates.
Step 6
Let cool, add the chopped basil, stir the stew, and serve chilled.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.