Once on vacation in Sicily, I managed to taste a real local caponata. This is a vegetable stew based on eggplant with other vegetables. Let's be honest, not the most famous Italian dish in the world. But it's really delicious!
Ingredients
- Pumpkin - 350 g
- Eggplant - 350 g
- Onion - 2 pieces
- Celery - 2 of the stem
- Olives - 200 g
- Capers - 3 tbsp.l.
- Balsamic vinegar - 4 art.l.
- Sugar - 1 art.l.
- Salt - 0.5 tsp.
- Olive oil - 200 ml
- Tomato sauce - 4 art.l.
Step-by-step cooking recipe
Cut the pumpkin and eggplant into approximately the same cube. Fill the eggplant with water, leave for 10 minutes and then let it drain.
Fry the vegetables in olive oil until soft.
Separately fry the chopped onion with celery. After 5 minutes, add olives, capers, sugar, tomato sauce and balsamic vinegar to them. Simmer for another 5 minutes.
Add pumpkin and eggplant to the onion, add salt, mix and warm everything together a little.
Let the vegetables infuse for flavor.
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