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Vegetable stew "Caponata"

8 servings

30 minutes

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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 .

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Eggplants

300 g

Celery stalk

120 g

Red onion

140 g

Tomato paste

65 g

Capers

30 g

Red wine vinegar

2 tablespoons

Raisin

50 g

Pine nuts

40 g

Olive

70 g

Sugar

to taste

Olive oil

100 ml

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Basil

20 g

Cooking steps

1
Heat olive oil in a pan and fry pine nuts until golden.
Required ingredients:
1. Olive oil: 100 ml
2. Pine nuts: 40 g

2
Use a slotted spoon to transfer the nuts to paper towels to remove excess fat.
Required ingredients:
1. Pine nuts: 40 g

3
Fry the eggplant, cut into 2 cm cubes, in the same oil until golden brown. Transfer to paper towels.
Required ingredients:
1. Olive oil: 100 ml
2. Eggplants: 300 g

4
In the same pan, sauté the onion, cut to match the eggplant, until soft and golden.
Required ingredients:
1. Red onion: 140 g

5
Add chopped celery, capers, and halved olives. Sauté, stirring, until the celery becomes translucent but still remains crunchy.
Required ingredients:
1. Celery stalk: 120 g
2. Capers: 30 g
3. Olive: 70 g

6
Add tomato paste.
Required ingredients:
1. Tomato paste: 65 g

7
Fry for one to two minutes, then return the nuts and eggplants to the pan
Required ingredients:
1. Pine nuts: 40 g
2. Eggplants: 300 g

8
Add raisins, vinegar, sugar, salt, and pepper.
Required ingredients:
1. Raisin: 50 g
2. Red wine vinegar: 2 tablespoons
3. Sugar: to taste
4. Salt: to taste
5. 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.
Required ingredients:
1. Parsley: to taste