Caponata Siciliana (traditional original recipe) vegan recipe

Описание: Caponata Siciliana (traditional original recipe)

Ingredients
2 eggplants, cubed
4 onions, sliced
2-3 stalks celery, sliced
1 1/2 tbsp tomato paste
1 can (400g) whole tomatoes
2 tbsp balsamic or red wine vinegar
2 tbsp (60g) capers
145g Kalamata olives, pitted
1 tbsp sugar
5 tbsp olive oil, for frying
Salt and pepper to taste

Instructions
1. Salt the eggplant cubes and leave them in a colander for about an half hour. Rinse well, dry thoroughly and fry them in plenty of olive oil until golden. Remove and drain on paper towels.

2. Bring a small pot of water to a boil. Add the sliced celery and cook for about 5 minutes, just until tender. Drain well and set aside.

3. In a wide pan, heat a little olive oil and gently sauté the sliced onions until soft and golden. Add the tomato paste and sauté for about a minute, then add the whole canned tomatoes, crushing them as they cook down into a sauce.

4. Add the fried eggplant, blanched celery, olives, capers and balsamic vinegar. Sprinkle in the sugar. Stir gently to combine and let cook together for a few minutes. Adjust seasoning with salt and pepper.

5. Let simmer for another 10 minutes with the lid on until the flavors balance. Turn off the heat and let the caponata cool. Serve at room temperature. It tastes best after resting overnight in the refrigerator.

Garnish with fresh basil or toasted pine nuts if desired.

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