8th May 2016

Caponata x 10 people

Caponata (Siciliancapunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.[1]

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.

2 onions – roughly chopped

1 celery – chopped in large slices (include leaves )

1/2 kg   San marzano or Piccadilly tomatoes cuts into small cubes 

4 eggplants –  chopped in cubes of around 2cm diameter

5 peppers.-  chopped i squares of 2 cm diameter

100 g  of white olives chopped and deseeded

50 g  of salted capers- rinse them before use

basil  just the leaves

salt

pepper

2 teaspoons of sugar

3 tables spoons of vinegar

handful of basil chopped

olive oil

peanut oil

Preparing the eggplants

Take most of the skin off with a peeler  and cut 3 of the aubergines into cubes of around 2-3 cms .

Add a generous amount of salt to all the eggplant and place in a drainer and let them drain for around 1.30 -2 hours  . (This will take all the bitterness out and water from the eggplant  , meaning they will absorb less fat ) .

Preparing the base of the Caponata

in a frying plan add a large lug of olive oil and add the onions and celery and gently fry , adding a few table spoons of water once and while so it stays nice and soft .  Add the tomatoes , capers and olives and slowing continue frying for around 5 minutes , then dd the sugar and vinegar and gently mix together . Turn off .

Fry the peppers and all aubergines separately  in pan with a large quantity of hot peanut oil  gently fry until the aubergines are golden and soft and the peppers the same .

Once finished add the eggplants  and peppers to the caponata base and on a low heat stir and add the large handful or basil .

The caponata is done.