Sicilian Caponata

⏱ 50 min · 🍽️ 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 2 piece eggplants
  • 2 stalks celery
  • 3 piece tomatoes
  • 1 piece onion
  • 30 g capers
  • 80 g green olives
  • 60 ml olive oil
  • 30 ml red wine vinegar
  • 20 g sugar
  • 30 g pine nuts
  • 1 pinch salt

Zubereitung

  1. Cut the eggplants into 2 cm cubes, salt them and let them sit briefly. Fry in a pan with half of the olive oil until golden all over, then set aside.
  2. In the same pan, soften the onion and celery in the remaining oil. Add the diced tomatoes, capers and olives and simmer for 10 minutes.
  3. Stir in the red wine vinegar and sugar and reduce uncovered until the sauce turns glossy and syrupy. Fold the eggplant back in and season with salt.
  4. Toast the pine nuts in a dry pan until golden and scatter them over the lukewarm caponata.
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Sicilian Caponata
📖 Culinse
veganmediterraneanmeal-prepitalian

Sicilian Caponata

A Sicilian eggplant stew in a sweet-and-sour tomato sauce with celery, capers and olives. Served lukewarm, caponata reveals its full agrodolce depth..

⏱

Kochzeit

50 min

🍽️

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

220 kcal

Kalorien

4 g

Eiweiß

14 g

Fett

20 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~3,75 € · ~0,95 €/Portion
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Zubereitung

  1. 1

    Cut the eggplants into 2 cm cubes, salt them and let them sit briefly. Fry in a pan with half of the olive oil until golden all over, then set aside.

  2. 2

    In the same pan, soften the onion and celery in the remaining oil. Add the diced tomatoes, capers and olives and simmer for 10 minutes.

  3. 3

    Stir in the red wine vinegar and sugar and reduce uncovered until the sauce turns glossy and syrupy. Fold the eggplant back in and season with salt.

  4. 4

    Toast the pine nuts in a dry pan until golden and scatter them over the lukewarm caponata.