Caponata Authentic And Delicious Recipes

CLASSIC CAPONATA

Steps:

• Cut the eggplant into 3/4" cubes. Toss with 1 Tbsp. salt and mix together with your hands; place in a colander and let drain over a bowl for 30-40 minutes.
• Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes.
• Cut the tomatoes into wedges and remove the center section and seeds. Cut into strips. Slice the celery heart (the light, tender part in the center) and chop the leaves. Rinse the capers well under running water.
• Add the tomatoes and the celery to the pan with the onions and, after 5 minutes, add the olives, capers and pine nuts.
• Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2" deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a skimmer and add to the pan with the onions.
• Cook for 2-3 minutes, then add torn basil leaves, vinegar, 1 Tbsp. sugar and, if necessary, a pinch of salt; increase the heat and let vinegar evaporate, then remove from heat and let cool for at least 2 hours before serving. Ideally, prepare a day in advance.

CAPONATA AUTHENTIC AND DELICIOUS

Steps:

• Warm ½ cup of the olive oil in a large skillet pan on medium high heat. Add eggplant and cook until lightly brown, but still firm, about 5 minutes. Set aside in a a flameproof casserole or deep sauce pan.
• Warm the 2 tablespoons of olive oil in the skillet and add the onions. Cook until wilted, about 4 minutes. Stir in celery, then tomatoes. Crush the tomatoes with the back of a slotted spoon. Simmer over medium low heat until the tomatoes begin to sweeten, but celery is still crisp, about 15 minutes. Stir in capers and pine nuts. Transfer this into the casserole pan with the eggplant.
• In a small sauce pan on low heat, stir together sugar and vinegar. Warm until it dissolves. Stir into the eggplant mixture. Season with salt and pepper.
• Cover and simmer over low heat, stirring frequently until tomatoes are cooked and the vegetables are tender but not mushy-about 15-20 minutes.
• Store in refrigerator. Keeps for a week or a little more. Serve warm, room temperature, or chilled. Delicious on Italian country bread or bruschetta!