CAPONATA #recipes

Caponata, eggplant and tomato, which is one of the best flavors of Italian cuisine in the flavor, it’s not good though…

Made in Italy in many regions, but more that belongs to Sicily region where the material is made in this tariff that shows the differences according to the indispensable ingredients eggplant, tomatoes, celery, onion, garlic, vinegar, capers and plenty of olive oil. Yesil or black olives, pine nuts, almonds, raisins, potatoes that can be added to materials, even the octopus, tuna, and shrimp made with varieties. Cocoa or chocolate which are made with seafood, this recipe can be enriched with Sicilian olives on the side on the side of Toscana, while in the north the varieties are added.
In fact, for an island meal is made with the materials at hand, considering that there are many different combinations, although the real flavor of this recipe along with roasted eggplant, and it’s cute, and the presence of so sour agrodolce sauce. The sweetness of raisins and sugar or honey and vegetables(red pepper, onion) sugar, while the gap, the vinegar, olives and capers comes from. Celery in the original recipe because I use it, but I was doing it without the celery, also as I mentioned at the beginning of my post, a bit to eat out of the region seems to vary according to the material, therefore we have also our own materials we can develop in this way is born the opportunity to create new recipes.

My vacation in Italy and I was looking for materials that I ate immediately in the flavour in the menu, try the recipes at home I’m studying editing myself, and I gave full marks. I wrote the recipe using the materials in Sicilian style, but I tried to capture a flavor closer to enriched. I went to the restaurant to have snacks in between or with mozzarella make a delicious meal alone, I think it’s Burat. I’m usually sborrata matching with this recipe, even abroad we want sborrata was smoked, the taste is still on my palate I’d say, Of course, a slice of sourdough bread the other companions. Caponata appetizer to the main dining companions as they are also very suitable to be the last time I did pasta sauce as we ate it, I’m writing this information to give you an idea:)

I learned that much later in the region of Sicily were made and sold as boxed, canned, and this year, too, because I’ll do during the winter when I think of it, though bite, I said, You know, eggplant, summer vegetables. Recipe ingredients cooked separately because it is a little progressive, but certainly not difficult and a good ten-very quickly with the preparations you can make.


– 6 pieces eggplant
– 1 special shrimp paste sauce
– 2 sprigs of celery
– 2 red onion
– 3 cloves of garlic
– 4 large tomatoes
– 2 tablespoons pine nuts
– 1 cup seedless olive Yesil
– 1/2 cup capers
– 1/2 cup raisins
– 1 teaspoon dried oregano
– Salt, pepper
– 1 cup olive oil
– 1 teaspoon sugar or honey
– 2 tablespoons vinegar
– Serve with fresh basil or parsley
– Service my suggestion or mozzarella cheese as sborrata


My recipe is cooked in a shallow pan in a single casting, in my own way I would recommend. Primarily pine nuts lightly in a pan as lean burn, we’re getting into a bowl. Pre-multi colored strip, peel and wash thoroughly in salted water, and drying the eggplant into large cubes, we’re wait. Half of our pot we put oil after heating and frying the eggplant on a paper towel to get more oil in our part, we’re 2-3 and we’re getting. The rest of the fat before adding the chopped celery soteleyip a little bit more, we’ll take it from the pot. Then after our soteleyip chunky chopped red onion, then add chopped red peppers and garlic and spread thin Our we we we’re cooking. Peel back the roasted material, we are adding little chopped tomatoes. This way a little bit after it is cooked, salt, sugar, black pepper, oregano, and vinegar and we we have added. We are adding more juice to the pan when you pull our dips celery and eggplant. Cooked for about 3-4 minutes after our and thoroughly wash and olive Yesil suzdurdug we’ll we’ve added. Wash and add the raisins and baking for 4-5 minutes more, we finally suzdurdug we’re, and we’re shutting down the furnace. After it cools, take a plate and sprinkle pine nuts and chopped parsley or basil on it and the service we are doing. Caponata tastes better the day after, at least for a few hours to relax, needed to provide a boost of flavor. The eggplants out of the weather and get warm for plenty of to cook in our kitchen I’m planning. Bon Appetit….

Leave a Reply

Your email address will not be published. Required fields are marked *