Caponata
Description
The recipe won't take much time. Recipe for a cold appetizer. Italy, Sicilian cuisine. Serve the appetizer at the table.
Instructions
- 1
Step 1
In a small saucepan, boil the celery (5–7 minutes) until tender and cut into small pieces. In a medium sauté pan, pour in olive oil, add onion, bell pepper, and garlic, and sauté over medium heat for about 5 minutes.
- 2
Step 2
add tomatoes ...
- 3
Step 3
. . . basil. . . .
- 4
Step 4
. . . olives, capers, and ground black pepper.
- 5
Step 5
Cook for 10 minutes and set aside
- 6
Step 6
Cut the eggplants into pieces about 2–3 cm. Melt the butter in a skillet. Add the eggplants.
- 7
Step 7
Fry carefully until golden brown (8-10 minutes). Season with salt.
- 8
Step 8
Move the saucepan with tomatoes to the stove, set over medium heat, and add the eggplants.
- 9
Step 9
Add the celery. Mix.
- 10
Step 10
Using a whisk, mix the sugar and vinegar.
- 11
Step 11
Add the vinegar mixture to a saucepan. Cover with a lid and cook until thickened, 5 minutes.
- 12
Step 12
Season with salt and pepper, if necessary. Let it stand for at least one day. It can be served either warm or cold.
- 13
Step 13
When serving cold, one hour before serving, remove the dish from the refrigerator. Turn the container with the caponata out onto a larger plate and garnish with boiled eggs, orange, and basil. 🍊