Vegetable stew "Caponata"
8 servings
30 minutes
Vegetable stew is also prepared in Sicily, of course. Here it is called caponata, and olives and capers are added. Our recipe also includes celery and pine nuts. There are versions with sweet peppers, cucumbers or almonds. Capona has a sweet and sour taste, which is obtained thanks to wine vinegar and sugar. There is a version that the name comes from the Italian capone - mackerel: perhaps, caponata was originally prepared with it. According to another theory, the dish was invented in taverns - they are called caupona in Italian .
1
Heat olive oil in a pan and fry pine nuts until golden.
- Olive oil: 100 ml
- Pine nuts: 40 g
2
Use a slotted spoon to transfer the nuts to paper towels to remove excess fat.
- Pine nuts: 40 g
3
Fry the eggplant, cut into 2 cm cubes, in the same oil until golden brown. Transfer to paper towels.
- Olive oil: 100 ml
- Eggplants: 300 g
4
In the same pan, sauté the onion, cut to match the eggplant, until soft and golden.
- Red onion: 140 g
5
Add chopped celery, capers, and halved olives. Sauté, stirring, until the celery becomes translucent but still remains crunchy.
- Celery stalk: 120 g
- Capers: 30 g
- Olive: 70 g
6
Add tomato paste.
- Tomato paste: 65 g
7
Fry for one to two minutes, then return the nuts and eggplants to the pan
- Pine nuts: 40 g
- Eggplants: 300 g
8
Add raisins, vinegar, sugar, salt, and pepper.
- Raisin: 50 g
- Red wine vinegar: 2 tablespoons
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Cook until the liquid is absorbed
10
Let the prepared caponata cool, serve on toasted bread, sprinkled with chopped parsley.
- Parsley: to taste