Caponata Recipe
Ingredients
| Green Capsicums - 8 ounce, deseded | ||
| Aubergines | 1 1/2 pound | |
| Olive oil | 4 Tablespoon | |
| Onion | 1 | |
| Stalk celery | 3 | |
| Tomatoes | 8 Ounce | |
| Stoned Green Olives - 4 ounce | ||
| Pine nuts | 1 Tablespoon | |
| Capers | 2 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Castor Sugar - 1 teaspoon | ||
| Vinegar | 6 Tablespoon | |
| Water | 6 Tablespoon | |
Directions
GETTING READY
1) Slice the capsicums into thin strips.
2) Coarsely chop the aubergines without peeling them.
MAKING
3) In a frying pan, heat 2 tablespoons of oil. Add in the aubergines and green capsicums, sauteing on low flame for about 15 minutes.
4) Blanch the tomatoes, peel and quarter them.
5) In another frying pan, heat the remaining oil. Add in the celery, tomatoes, olives, pine nuts and capers. Cook for about 5 minutes.
6) Add in the sauteed capsicums into the vegetable mixture.
7) Mix in salt, pepper, sugar, vinegar and water.
8) Stir well.
9) Cover and let the mixture simmer for 15 minutes.
10) Allow the dish to cool down before serving.
SERVING
11) Serve the Caponata garnished with chopped parsley, if desired.
1) Slice the capsicums into thin strips.
2) Coarsely chop the aubergines without peeling them.
MAKING
3) In a frying pan, heat 2 tablespoons of oil. Add in the aubergines and green capsicums, sauteing on low flame for about 15 minutes.
4) Blanch the tomatoes, peel and quarter them.
5) In another frying pan, heat the remaining oil. Add in the celery, tomatoes, olives, pine nuts and capers. Cook for about 5 minutes.
6) Add in the sauteed capsicums into the vegetable mixture.
7) Mix in salt, pepper, sugar, vinegar and water.
8) Stir well.
9) Cover and let the mixture simmer for 15 minutes.
10) Allow the dish to cool down before serving.
SERVING
11) Serve the Caponata garnished with chopped parsley, if desired.
Chef
