Sweet and sour caponata with aubergines
I am almost ashamed to present a dish that I think anyone knows and knows how to prepare.
But, since my various diners like it very much and often ask me for it, I try to add this home version to the thousand and one already existing.
I just have to wait for comments, corrections and severe criticism!
As with all eggplant preparations, it is important to lose the bitterness with a short passage in salt.
For the rest you just have to prepare, taste and judge!
So, starting as always from the ingredients, let's start cooking!
Ingredients, for 4 people:
|
eggplant |
g. |
750 |
|
salt |
Qb. |
|
|
celery |
stem |
1 |
|
red onions |
g. |
400 |
|
extra virgin olive oil |
TS. |
9 |
|
sammarzano (or peeled) tomatoes |
g. |
400 |
|
capers |
g. |
50 |
|
cup sugar |
TS. |
2 |
|
raisin |
TS. |
1 |
|
pine nuts |
TS. |
1 |
|
vinegar (possibly balsamic) |
ml. |
100 |
|
salt and pepper |
Qb. |
|
|
hard-boiled eggs |
pc. |
2 |
Preparation:
|
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Rinse the aubergines, cut them into slices and sprinkle with salt on both sides. Let them rest for about twenty minutes.
Cut the celery stalk into strips.
Peel the onions and cut them into wedges.
Blanch the tomatoes, peel them, and break them up (or use an equal quantity of peeled tomatoes).
Rinse the aubergines from the salt, dry them carefully (with kitchen paper - a dishcloth would almost irreparably stain ...) and fry them a little at a time in very hot oil.
Drain them on kitchen paper and briefly keep them aside.
In the same pan, removing any excess oil, brown the onions together with the celery and tomatoes.
Allow a few minutes to pass and add the aubergines, half of the well-desalted capers as well as sugar, raisins, pine nuts and, essential for the sour taste, vinegar.
Continue cooking over moderate heat for about ten minutes.
Season with salt and pepper.
Distribute on the plates by decorating with the rest of the capers and possibly, as you use, completing with a half boiled egg.
Excellent accompanied by simple slices of homemade bread.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- It is prepared in less than an hour.
- As far as I'm concerned ... if you have any, this caponata is also excellent the next day, cold and seasoned with good EVO oil!
- For those who want to count calories ... less than 500!
- Related articles: Rustic eggplant paté
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