'Caponata' (Sicilian Aubergine Stew)

'Caponata' (Sicilian Aubergine Stew)
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 1 large aubergine, cubed
  • 1 med onion, thinly sliced
  • 3 sticks of celery (leaves left on), sliced
  • about 20 green olives
  • 1 heaped tbsp of capers
  • 2 tbsp tomato puree
  • 2 tbsp of vinegar
  • 3 tsp sugar
  • Salt and pepper to taste
  • Approx 4-5 tbsp olive oil
1. Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the aubergines over a medium heat till nicely browned.
2. Remove from the pan. Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden.
3. Add the celery next and fry for about 2 mins.
4. Add the rest of the ingredients to the pan (including the aubergines)and season with salt and pepper.
5. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).
6. Remove from the heat and allow to cool down to room temperature before serving.

'Caponata' (Sicilian Aubergine Stew)

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This recipe was uploaded by Allora Andiamo

 
 
Caponata is a kind of aubergine stew (from Sicily), that is flavoured with vinegar and sugar which gives it a sweet and sour flavour..It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread.

Method


1. Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the aubergines over a medium heat till nicely browned.
2. Remove from the pan. Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden.
3. Add the celery next and fry for about 2 mins.
4. Add the rest of the ingredients to the pan (including the aubergines)and season with salt and pepper.
5. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).
6. Remove from the heat and allow to cool down to room temperature before serving.
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