Vegetable Stew "Caponata"
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Caponata is equally good served warm or cold. You can prepare it up to two days before serving, then cover it with plastic wrap and store it in the refrigerator.
Ingredients
- Eggplants - 10 oz
- Celery stalk - 5 oz
- Spanish onions - 5 oz
- Passata Tomato Sauce - 0 oz
- Capers - 0 oz
- Red Wine Vinegar - 2 spoons
- Raisins - 0 oz
- Pistachios - 0 oz
- Olives stuffed with lemon - 0 oz
- Sugar - to taste
- Olive Oil - 5 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Basil - 0 oz
Step by Step guide
Step 1
In a skillet, heat olive oil and toast the pine nuts until golden brown.
Step 2
Using a slotted spoon, transfer the nuts to paper towels to remove excess grease.
Step 3
In the same oil, sauté the eggplant, cut into cubes about 2 cm on each side, until golden brown. Transfer to paper towels.
Step 4
In the same skillet, sauté the onion, cut to match the size of the eggplant, until soft and golden brown.
Step 5
Add the chopped celery, capers, and halved olives. Sauté, stirring, until the celery becomes translucent but still remains crisp.
Step 6
Add tomato paste.
Step 7
Fry for one to two minutes, then return the nuts and eggplants to the skillet.
Step 8
Add raisins, vinegar, sugar, salt, and pepper.
Step 9
Simmer until the liquid is absorbed.
Step 10
Allow the finished caponata to cool. Serve it on toasted bread, sprinkled with chopped parsley.
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