John Myers
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Caponata Di Melanzane
The perfect caponata di melanzane recipe with a picture and simple step-by-step instructions.
- 1 size Eggplant fresh (approx. 500 g)
- 1 size Onion
- 1 tbsp Olive oil for frying
- 150 g Fresh celery stalks
- 80 g Fennel bulb fresh
- 200 g Zucchini fresh
- 3 size Tomatoes
- 50 g Raisins
- 20 g Capers
- 5 Green pickled olives, pitted
- 10 Black pickled olives, pitted
- 50 g Pine nuts
- 1 bunch Basil
- 3 leaves Mint fresh
- 75 ml Olive oil
- 5 tbsp Red wine vinegar
- 1 tbsp Tomato paste
- 1 tbsp Extra fine sugar
- 2 size Garlic cloves
- Salt pepper
- Frying oil
Preface:
- The caponata is a vegetable side dish and originally comes from Sicily. It is served cold and goes well with everything that comes from the grill, i.e. with meat as well as seafood and fish. But it can also be served wonderfully on Chiabatta and you can serve it with mozzarella.
Preparation:
- Cut the eggplant into pieces that are slightly larger than a dice. Put in a sieve, sprinkle well with salt, mix and let water steep for approx. 2 hours.
- Peel the onion, cut into eighths and sauté in a pan in the olive oil until translucent. The pieces must not turn brown, but should be soft. Put in bowl. Put the pine nuts in the same pan (do not add any more oil) and roast lightly. Mix the vinegar, tomato paste and sugar together. Skin the garlic cloves and press into them. Mix again. Have everything ready.
- Wash celery, fennel bulb, courgette and tomatoes, dry them and cut into cubes the same size as the aubergine. Drain the olives, quarter them. Put capers in a sieve, rinse briefly under cold water. Roughly chop the basil and mint.
Completion:
- Fill a higher pot 1/3 full with deep-frying oil and heat it to 180 ° (thermometer recommended). When the temperature is reached, first fry the celery cubes for 2 minutes until they are soft and golden brown. Lift out and drain on paper towels. Check the oil temperature before the next deep frying cycle. It should always be at 180 °. Then do the same thing one after the other with the fennel and zucchinis and also drain on crepe. Then place the aubergine cubes between two layers of kitchen paper and use them to squeeze out vigorously and dry a little. Then fry them in the same way and drain them.
- Now put the whole fried, still slightly warm vegetables in a larger bowl. Add onions, diced tomatoes, raisins, pine nuts, olives, capers and herbs and mix everything well. Pepper, salt, pour the olive oil and the mixed red wine vinegar dressing over it and mix well again. Seal the bowl with the still slightly warm vegetables with cling film, soak everything for at least 2 hours and let it cool down. So you can prepare them very well.
- At and there was lamb fillet and chiabatta.
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