Today I want to start from a syllogism the Sicilian caponata, the true, unique, original is only fried! The vegetables are fried individually, drained, combined, pine nuts and raisins are added, a tight tomato sauce is prepared and finally the sweet and sour, all the rest is not caponata.
Today the recipe to prepare a real caponata regardless of the calories, but with all the real taste of a Sicilian recipe.
Time of realization: 2 hours + 5 hours rest
Degree of difficulty (1 to 5): 2
Ingredients
2 large eggplants
3 peppers
2 stalks of celery
1 potato
30 g pine nuts
6 black olives if you like
50 g of soaked raisins
60 g of sweet and sour (30 g of red vinegar and 30 g of sugar)
salt to taste
½ stalk of celery
1 fresh onion
½ carrot
50 g of tomato sauce
20 g of extra virgin olive oil
Procedure for making fried Sicilian Caponata
Clean the aubergines, cut into chunks and fry seed oil with a pinch of salt in a large, solar pan at the end of cooking in a colander to remove excess grease. Cut the peppers into chunks and fry seed oil with a pinch of salt in a large pan, solar at the end of cooking in a colander to drain the excess grease. Also fry the diced potato seed oil with a pinch of salt in a large pan, solar at the end of cooking in a colander to remove the excess grease. Finally, fry the celery with the same procedure. Drain for a couple of hours.
Sauce
Prepare a finely chopped mixture with celery, carrot and onion, brown in a small pan, add the puree, preferably cherry tomatoes.
bitter-sweet
Vigorously mix the vinegar and sugar
Assembly
In the pan, combine the tomato sauce, add all the fried and well-drained vegetables, the soaked raisins, the pine nuts, if you like black olives, sauté abundantly over high heat, adding a few basil leaves to the last bittersweet. Let it rest for a few hours, even better the day before being served.
The recipe was made by Antonella Audino.
