1 lg Eggplant in small cubes 2 tb Olive oil 3 Cloves minced garlic 4 Sliced onion 3/4 c Chopped celery Mushrooms (or broccoli) 3 tb Capers 12 Black olives (real ones) 6 Green olives 3 tb Wine vinegar 1 tb Sugar Salt & pepper 3 oz Tomato sauce Saute eggplant in 2T olive oil until soft - reserve Saute onion, garlic & celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate
How To make Capanata's Videos
Caponata Recipe In a Sicilian Kitchen
On this episode of You, Me and Sicily we take you to the market to buy fresh produce and cook authentic Sicilian caponata with Eszter's friend Vanessa. This is a recipe that was handed down from generations of Vanessa's family ! The caponata recipe varies from home to home and region to region. The basic ingredient of eggplant is always the same. We take you step by step on how to make this staple Sicilian dish.
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Eggplant Caponata Recipe
Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It's best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.
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SICILIAN CAPONATA - Original Italian recipe
Caponata is one of the most iconic side dish of theSicilian cuisine: eggplants, celery, tomatoes and onions all together to create a special dish with a unique taste. Discover the original Sicilian recipe for caponata and taste it with some slices of bread or as a side dish for meat or fish!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (6 servings)
Eggplant 1 kg Celery 400 g White onion 250 g Copper tomato 200 g Green olives 200 g Salty capers (desalted) 50 g Pine nuts 50 g Sugar 60 g White wine vinegar 60 g Basil a.n. Tomato paste 40 g Extra-virgin olive oil a.n. (extra dose for eggplants frying) Fine salt to taste
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Sicilian Caponata recipe. Traditional italian food. Vegetarian eggplant recipe from Sicily
A delicious italian dish, sicilian caponata. Enjoy the agrodolce sweet and sour taste of this traditional sicilian food. You can serve it hot or cold as is or on a slice of toast with some fresh basil on top. Enjoy!
Ingredients: - 1 large eggplant (about 500 grams) - 1 head of garlic - 500 grams tomatoes - 1 handful of raisins - 2 medium onions - 1 red pepper - 1 green pepper - 2 celery stalks - 2 medium potatoes - 2 anchovies - chilli - 1 handful of olives - 1 tbsp sugar - 2 tbsp cider vinegar - half a glass of white wine - sald - pepper - dry oregano - olive oil - a few fresh basil leaves
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Eggplant Caponata - The real Sicilian recipe
Welcome to the Authentic Italian Cuisine, today I show you how to prepare the real recipe for Eggplant Caponata. What is the eggplant caponata? The Eggplant Caponata is a masterpiece of Sicilian gastronomic tradition. A side dish which can also be served as an appetizer based on eggplant, celery, onions, green olives, caper. Cooked in a delicious sour and sweet tomato sauce. A triumph of Mediterranean flavors suitable for those who follow vegan or vegetarian diets. The Eggplant Caponata is a dish that appears simple but knows that bringing it to the table, you will present a real piece of Italian gastronomic history. Follow me :
Easy Caponata Recipe
Caponata is one of those classic eggplant dishes that once eaten, is never forgotten. Our delicious agro-dolce version of this traditional antipasto is a wonderful addition to any summer BBQ. It is delicious either spread over grilled bread bruschetta-style, or as a tasty accompaniment to grilled fish or chicken. It is very easy to make too. I usually use one of those large Italian eggplants that are big as babies, but a couple of smaller ones will do just fine. An added plus is that aside being so tasty this dish is loaded with healthy oils and all the phytonutrients that eggplant, celery and tomatoes literally bring to the table. Try it.
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