Vegan Caponata

下ごしらえ

材料

作り方

手順

1. 1

   Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20-30 minutes to draw out excess moisture.

   約25 分

   調理のヒント： Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.

2. 2

   After resting, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.

   約2 分

3. 3

   Heat half of the olive oil in a large skillet or pot over medium-high heat.

   約1 分

4. 4

   Add the eggplant in batches, if necessary, and fry until golden brown and tender on all sides.

   約10 分

   調理のヒント： Avoid overcrowding the pan to ensure even browning.

5. 5

   Remove the fried eggplant from the skillet and set aside on a plate lined with paper towels to drain excess oil.

   約1 分

6. 6

   Reduce the heat to medium and add the remaining olive oil to the same skillet.

7. 7

   Add the onion and celery to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.

   約6 分

8. 8

   Stir in the crushed tomatoes, green olives, capers, red wine vinegar, and sugar.

   約1 分

9. 9

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.

   約18 分

10. 10

    Uncover the skillet, add the fried eggplant back into the sauce, and gently stir to combine.

    約1 分

11. 11

    Season with salt and black pepper to taste.

    調理のヒント： Adjust sweetness and acidity if needed by adding a little more sugar or vinegar.

12. 12

    Serve warm or at room temperature, garnished with fresh basil if desired.

    調理のヒント： Caponata often tastes even better the next day.