Sicilian vegetable stew
Description
The dish is prepared without unnecessary complications. Caponata is served only after cooling, so after cooking, it is cooled and refrigerated for several hours. The dish can be served on a plate or on a slice of bread. The main ingredients are cut into large pieces so their flavor is well pronounced. The finished dish can now be served.
Instructions
- 1
Step 1
1. Pour olive oil into a skillet and place it over heat. Heat thoroughly, then add the nuts and fry until golden. Transfer them to a paper towel.
- 2
Step 2
2. Cut the eggplants into pieces about 2.5-3 cm in size. Place the eggplants in a frying pan and fry them on each side until golden brown, then transfer to a paper towel.
- 3
Step 3
3. Peel and coarsely chop the onion, then sauté it in a frying pan.
- 4
Step 4
4. Cut the celery stalk into small pieces, slice the olives. Add the olives, celery, and capers to the onion.
- 5
Step 5
5. Add tomato paste, sugar, salt, and pepper, sauté for a few minutes.
- 6
Step 6
6. Add raisins, pine nuts, and eggplants to the pan, cook until the liquid evaporates, then turn off the heat. Let it cool and place the dish in the refrigerator.
- 7
Step 7
7. Serve caponata at room temperature, garnished with parsley.