Sicilian Caponata is a recipe with tradition in Italy, invented like pizza recipes, from what people had in the fridge. At the base, however, eggplants, capers and olives are the main roles, and the rest of the ingredients can be added or removed, depending on taste.
Photo Credit: www.simplybeautifuleating.com
Preparation time: More than 60 minutes
Caponata is a special Italian food preferred by people who follow a vegetarian diet. The recipe can be adapted for patients with swallowing disorders, being an excellent source of vitamins, minerals and fiber from the plant.
- 900 g eggplants well baked
- 230 g of celery stem cut
- 60 ml olive oil
- 80 g onion cut short
- 2 tablespoons of white wine vinegar
- 2 red boxes plunge into own juice
- 2 tablespoons tomato juice
- salt and pepper to taste
- 2 tablespoons pine nuts (optional)
Method of preparation:
Clean the eggplants and cut into small cubes, sprinkle salt over and leave them for 30 minutes. Add the celery to a large skillet for 10 minutes until it softens well. Add the onion and cook the vegetables for 10 minutes, adding a little salt.
Slice the eggplant cubes well beforehand in the oil in which you have whipped celery and onions for 8 minutes (until they become golden). Add vinegar, tomatoes, tomato juice and pepper. Leave it for 15 minutes and garnish with pineapple.