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Caponata |
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Ingredients
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- 2 medium eggplants (cut into 1-inch cubes)
- 1/2 cup olive oil
- 2 onions sliced
- 1can tomatoes (16oz) chopped with liquid
- 1 cup diced celery
- 1/2 cup sliced
- pimiento stuffed olives
- 1 can sliced ripe black olives
- 2 tbs. capers
- 3tbs.sugar
- 1/2 cup wine vinegar
- Salt and Pepper
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Characteristics
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Course |
FIRST
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Preparation time |
60 minutes
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Difficulty |
Medium |
Serves: |
4 |
Region |
Calabria |
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Preparation
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How to make the caponata: In a large skillet, saute' eggplant in very hot oil for about 10 min. or
until soft and slightly brown.
Transfer eggplant with slotted spoon to
large saucepan. Reduce heat under skillet and saute onions about 3 min.,
adding a little oil if necessary.
When onions are golden brown, add
tomatoes and celery. Simmer about 15 min, or until celery is tender. Add
olives and capers. Dissolve sugar in vinegar in small saucepan. Stir into
eggplant.
Cover and simmer over medium heat 30min. stirring occasionally.
Remove from heat: cool the caponata.
Refrigerate the caponata overnight. Serve the caponata at room temperature
or over crusty bread as they do in Calabria.
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Eggplant is a favorite of the people of this region and it is prepared most
deliciously in many ways, in addition to the caponata of this recipe: stuffed,
alla parmigiana; with mushrooms; with sweet-and-sour sauce; and with pine nuts.
Ciambotta is a one-dish meal, a mixture of eggplant, zucchini, sweet green
peppers, mushrooms, onions, potatoes, and tomatoes cooked in oil or fat.
(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home
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