Side DishAppetizer

Caponata

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

O rețetă originală de Forkin

Durată totală: 1 oră
Porții: 4
Dificultate: Medie
Per porție: 223 kcal

VeganDietă vegetarianăFără gluten

Informații despre alergeni: poate conține țelină și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

500 geggplant, diced into 1-inch cubes
60 mlolive oil
1 buc.yellow onion, finely chopped
2 buc.celery stalk, thinly sliced
2 cățelgarlic, minced
200 gcrushed tomatoes
50 ggreen olive, pitted and roughly chopped
1 lingurăcaper, rinsed and drained
2 lingurăred wine vinegar
1 lingurăsugar
1 lingurițăsalt
0,5 lingurițăblack pepper

garnish

10 gfresh basil, chopped(opțional)

Ustensile

large skillet · paper towels · pot · colander

Mod de preparare

Pas cu pas

1
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20 minutes to draw out excess moisture.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
4
Add the dried eggplant and cook, stirring occasionally, until it is softened and lightly browned, about 8-10 minutes.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 7 min.
8
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 20 min.
Nota bucătarului: Stir occasionally to prevent sticking.
12
Taste and adjust seasonings as needed, adding more salt, pepper, vinegar, or sugar to balance the flavors.
Aproximativ 1 min.
13
Garnish with fresh basil before serving, if desired.
Nota bucătarului: Caponata can be served warm or at room temperature, and often tastes even better the next day.

Per porție

Valori nutriționale

67%Scor

Calorii: 222,7kcal
Proteine: 2,8g
Carbohidrați: 19,3g
Grăsimi: 16,2g
Fibre: 6,2g
Zahăr: 11,3g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover caponata in an airtight container in the refrigerator.

Reîncălzire

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