Italian Caponata with Fresh Tomatoes
⏳ Time
25 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Italian Caponata with Fresh Tomatoes
Ingredients
- Eggplants - 12.3 oz
- Tomatoes - 4.6 oz
- Celery stalk - 2.1 oz
- Spanish onions - 2.1 oz
- Garlic - 3 cloves
- Basil - 0.3 oz
- Parsley - 0.3 oz
- Capers - 0.7 oz
- Olives stuffed with lemon - 0.7 oz
- Crushed Tomatoes in Their Own Juice - 5.3 oz
- Olives stuffed with lemon - 0.7 oz
- Nigella Seeds - 0 oz
- Pistachios - 0.4 oz
- Champagne Vinegar - 1 fl oz
- Sugar - 0.5 oz
- Olive Oil - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplants into large cubes, place them in a colander, generously salt them, and let them sit for 5–10 minutes to release bitterness; blot the released juice with a paper towel.
Step 2
Peel the celery and cut it into large cubes, slice the red onion into thin strips, chop the garlic into small cubes, finely chop the herbs, and pit the olives.
Step 3
In a very hot skillet, pour in the olive oil and sauté the eggplants for 3 minutes, stirring constantly; drain in a colander to remove excess oil.
Step 4
Toast the pine nuts in a hot skillet without oil, stirring continuously, for 1–2 minutes, then add 30 ml of olive oil, red onion, celery, and sauté for 2 minutes, add the garlic, and fry for another 30 seconds.
Step 5
Add the tomatoes in their own juice, wine vinegar, sugar, fennel seeds, parsley and basil, olives, capers, season with salt and pepper, add the eggplants, and simmer for another 2 minutes.
Step 6
Make a cross-shaped incision on the tomatoes and drop them into boiling water for 1 minute, cool in cold water and remove the skin; cut into large cubes, add to the finished dish, and mix thoroughly.
Step 7
Serve on a plate.
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