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Sicilian caponata

This vegan recipe for Sicilian coponata is a specialty from southern Italy.

Sicilian caponata

Ingredients for 4 servings

4thTbsp olive oil
1Pc onion
1Pc Celery bulb
1Pc Melanzani
5Pc Plum tomatoes
1Pc clove of garlic
3Tbsp Red wine vinegar
1Tbsp sugar
12Pc Olives (black)
2Tbsp Capers (from the jar)
1prize salt
1prize pepper
2branch parsley

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category

Italian recipes

time

50 min. Total time

20 min. Preparation time

30 min. cooking time

Level of difficulty

normal

Other categories

  • Side dishes recipes
  • Stew recipes
  • Simple recipes
  • Vegetable recipes
  • Summer recipes
  • Starters recipes
  • Olive recipes
  • Eggplant recipes

preparation

  1. We start by cutting the vegetables: that is, peel the onions and cut them in half into fine rings. Peel the celery and cut into centimeter-sized cubes with the washed aubergine. Finally, finely chop the peeled garlic cloves and dice the washed plum tomatoes.
  2. Now sauté the onions and celery in half of the olive oil while stirring. After about 5 minutes over medium heat, add the remaining oil and aubergines and stir fry for about 10 minutes.
  3. Then tomatoes, garlic and vinegar, as well as sugar are added and everything is mixed, covered, simmered for about 10 minutes on reduced heat. Meanwhile, drain the olives and capers and wash and finely chop the parsley.
  4. Mix in the last ingredients and season with salt and pepper. Typically, the dish is served room warm in hot Sicily, so the flavors can penetrate even better.