Ricetta Italiana

Caponata

Sicily’s sweet-and-sour eggplant relish: fried eggplant folded into a celery, olive, and caper agrodolce that needs a night’s rest to become itself.

Sicily’s sweet-and-sour eggplant relish: fried eggplant folded into a celery, olive, and caper agrodolce that needs a night’s rest to become itself.

40 min Tempo di Preparazione

45 min Tempo di Cottura

6 Porzioni

medium

Preparazione

Salt the eggplant cubes 30 minutes; rinse and dry hard.
35 min
Fry the eggplant in 170 C oil in batches until bronzed and creamy inside; drain on a rack.
18 min
In a wide pan, soften the onion in olive oil; add the blanched celery for 3 minutes, then olives and capers.
8 min
Add the passata and simmer 8 minutes. Dissolve the sugar in the vinegar, pour it in, and cook 3 to 4 minutes more, until the raw edge lifts but the tang remains.
13 min
Fold in the eggplant gently, just to coat; it should stay in proud cubes. Tear in the basil and kill the heat.
3 min
Cool completely, then rest covered overnight in the refrigerator. Serve at room temperature with bread or alongside anything from the grill.
15 min

Consigli dello Chef

Cook the vinegar just enough: Raw vinegar tastes like an accident; boiled-away vinegar deletes the dish. Three minutes after it hits the pan, taste: it should pinch, then smile.
Eggplant goes in last: Folded in early it drinks the sauce and collapses. Last-minute folding keeps each cube a separate small luxury.
Palermo crowns special-occasion caponata with toasted almonds or pine nuts and even grated chocolate at Christmas; the weekday jar needs none of it.

Valori Nutrizionali

Calorie: 358.13
Proteine: 3.26g
Carboidrati: 21.82g
Grassi: 30.35g
Fibre: 7.44g

Per porzione

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