Side DishAppetizer

Caponata

Name: Caponata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 annosta
Cuisine: italian
Ingredients: 500 g eggplant diced into 1-inch cubes; 60 ml olive oil; 1 kpl yellow onion finely chopped; 2 kpl celery stalk thinly sliced; 2 kynsi garlic minced; 200 g crushed tomatoes; 50 g green olive pitted and roughly chopped; 1 rkl caper rinsed and drained; 2 rkl red wine vinegar; 1 rkl sugar; 10 g fresh basil chopped (valinnainen); 1 tl salt; 0,5 tl black pepper

This classic Sicilian caponata features tender eggplant and crisp celery in a tangy-sweet agrodolce sauce. It's a versatile side dish that can also be enjoyed as an appetizer or light main course.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 223 kcal

VegaaninenKasvisruokaGluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: selleri ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 geggplant, diced into 1-inch cubes
60 mlolive oil
1 kplyellow onion, finely chopped
2 kplcelery stalk, thinly sliced
2 kynsigarlic, minced
200 gcrushed tomatoes
50 ggreen olive, pitted and roughly chopped
1 rklcaper, rinsed and drained
2 rklred wine vinegar
1 rklsugar
1 tlsalt
0,5 tlblack pepper

garnish

10 gfresh basil, chopped(valinnainen)

Välineet

large skillet · paper towels · pot · colander

Valmistusohje

Vaihe vaiheelta

1
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20 minutes to draw out excess moisture.
Noin 20 min
Kokin vinkki: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during cooking.
2
After 20 minutes, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.
Noin 2 min
Kokin vinkki: Ensure the eggplant is completely dry to achieve a good sear and avoid splattering oil.
3
Heat half of the olive oil in a large skillet or pot over medium-high heat.
Noin 1 min
4
Add the dried eggplant and cook, stirring occasionally, until it is softened and lightly browned, about 8-10 minutes.
Noin 10 min
Kokin vinkki: Cook in batches if necessary to avoid overcrowding the pan, which can steam the eggplant instead of browning it.
5
Remove the cooked eggplant from the skillet and set it aside.
6
Add the remaining olive oil to the same skillet over medium heat.
7
Add the yellow onion and celery and cook until softened, about 5-7 minutes.
Noin 7 min
8
Stir in the garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
9
Return the cooked eggplant to the skillet.
10
Add the crushed tomatoes, green olives, capers, red wine vinegar, sugar, salt, and black pepper.
11
Stir everything together, bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
Noin 20 min
Kokin vinkki: Stir occasionally to prevent sticking.
12
Taste and adjust seasonings as needed, adding more salt, pepper, vinegar, or sugar to balance the flavors.
Noin 1 min
13
Garnish with fresh basil before serving, if desired.
Kokin vinkki: Caponata can be served warm or at room temperature, and often tastes even better the next day.

Annosta kohti

Ravintoarvot

67%Pisteet

Kalorit: 222,7kcal
Proteiini: 2,8g
Hiilihydraatit: 19,3g
Rasva: 16,2g
Kuitu: 6,2g
Sokeri: 11,3g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover caponata in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over low heat or in the microwave until warmed through.