The Italian caponata is a traditional Sicilian kitchen dish. There are many versions of the caponata but the typical ingredients are eggplant, tomatoes, olives, celery and capers. The preparation process is very simple and consists of cutting all dice ingredients and cooking them in olive oil. In this recipe of Sicilian Caponata de Berenjenas that I bring to recipesgatis I have incorporated an ingredient more than the oyster mushrooms or cultivated mushrooms that will give more body and texture to the dish. Currently the Sicilian or eggplant caponata is served as a garnish, but it is also perfect to serve as an entree with toast of bread or as a paste sauce.
| 🚻 8 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make Sicilian Caponata de Berenjenas: |
| 1 kilogram of eggplants 200 grams of green olives or black 50 grams of capers 200 grams of mushrooms ostra 2 onions 3 branches of celery 7 tomatoes 2 cloves of garlic 1 jet of olive oil 2 tablespoons soups of sugar 1 jet of apple vinegar 1 teaspoon of salt 1 pinch of black pepper 1 handful of nuts |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Sicilian Caponata de Berenjenas:
1. To prepare the Sicilian caponata the first step is to cut all the ingredients. Cut the eggplants into small dice, chop the mushrooms into medium pieces, itch the onion, the leek and the garlic, cut the olives into slices and chop the nuts. The capers also drain.
2. Place the eggplant cut into a container and add abundant amount of salt and a stream of oil. Remove and let them rest for half an hour to eliminate bitterness. Then place the eggplants in a drainer and wash them to remove the salt. Let them drain well.
3. Cut 3 of the tomatoes in medium pieces and crush the remaining 4.
4. Heat a casserole with a jet of oil and sauté the eggplant until golden is golden. Add the celery and mushrooms and remove.
5. On the other hand, in a pan he heats a little oil and Pocha the onion for about 7-8 minutes. Incorporate the onion into the pot of the caponata with the eggplant.
6. In the same pan safter the garlic. When it starts to brown, incorporate crushed tomato. Cook the tomato for 5-7 minutes until you start thickening. Add the rest of the chopped tomatoes and remove.
7. Add the tomato into the pot with the eggplant, remove and kitchen for several more minutes.
8. Meanwhile, he adds to the pot with the eggplant the sugar, the vinegar, the salt, the pepper, the olives, the capers and the nuts. Kitchen 5 minutes more stirring occasionally. Cover the pot and leave the Italian caponata rest for 10 minutes.
9. serves the silician or stews of eggplants and mushrooms with slices of bread.
10. You can also serve this Sicilian eggplant cap with other preparations, for example, with pasta. Do you want to know more traditional dishes with vegetables? Well, go into my vegan inspiration blog target = _blank rel = NOFOLW class = outboundvegSpiration.
