Introducing ' her Majesty’ the Sicilian caponata of eggplant: the caponata is one of the typical sicilian cuisine par excellence, but there are countless variants served on the boards of the island. Obviously, on my You Tube Channel you will also find the VIDEO RECEIVE STEP BY STEP. More or less vinegar, with or without pine nuts, There are those who will put us even the peppers. Vegetarian dish but rich and unique flavor, eggplant caponata is characterized dall'agrodolce. This is the variant of my family, the only one I really satisfies, so much so that I don't ever order restaurant caponata because rest invariably disappointed.
Tips for a perfect Sicilian eggplant caponata
The eggplant caponata is a Starter respectfully, but if you want to use it as rich outline it's ideal with cutlets, meat or fish, But even with a simple straightforward swordfish, Grilled. I only recommend that you enjoy the aubergine caponata strictly cold, never hot or even warm. You can use red wine vinegar, as per Sicilian tradition or apples that is a bit’ more delicate, especially if you're not used to the sweet and sour sauce. Yet, I was advised of the possibility of blanch the celery before proceeding with the recipe. I do not do it because to prepare the caponata of eggplant I use only the heart of celery, tender. It has also been reported the use of tomato paste diluted with lukewarm water in place of the tomato pulp, take your pick.
Is’ instead a variant 'heretical', and therefore it can not be defined eggplant caponata to Palermo, one that also adds potatoes and / or peppers. Take a look also to all my SICILIAN RECIPES and of course all my RECIPES WITH EGGPLANT. Have a good day!
2 black oval eggplants (durona nera di palermo) or violette messinesi not large
green olives in brine, to taste
1 red onion, instead of Tropea
a handful of capers
3 sticks of celery (only the heart, the more tender ribs)
400 grams of chopped tomatoes
extra virgin olive oil, to taste
salt to taste
peanut oil for frying, to taste
50 ml red wine vinegar or Apple crisp
2 tablespoons of sugar
First of all, look closely at the video step by step recipe. To prepare the eggplant caponata must first wash the eggplants and remove the final part and the initial. Cut the eggplant into slices about one centimeter wide and a half and then dice of about one centimeter. Put the eggplant in a colander, season with salt and cover, putting a burden on the lid in order to exert pressure on Eggplant: Let stand at least 2 hours. Like this, eggplants will lose some of the vegetation water and absorb less oil in frying.
Squeeze the eggplant and fry in peanut oil (or light olive, If you prefer) over medium heat, taking care to turn them every now and then: When the eggplants are golden, put them on absorbent paper to eliminate excess oil.
Slice the onion into pieces about half a centimeter celery, after having eliminated all filamentous parts. Put celery and onion in a pan with extra virgin olive oil and two tablespoons of water (so the vegetables do not burn) and Cook, over medium heat, until onions and celery will not become translucent (It will take about 10 minutes). Cut the olives into slices by eliminating the core. Unsasing capers under running water. Add the olives and capers to the sauce celery and onion, simmer two minutes and finally add the tomato. Season with salt. Cook the sauce for the caponata for 10 minutes.
Pour the vinegar and sugar into a glass and mix well so that the latter melts completely: raise the heat in the vegetables and pour the sweetened vinegar into it. Leave deglaze (you will no longer have to feel the pungent aroma of vinegar) and add the fried eggplant.
Mix the Eggplant with tomato sauce, Cook for 2 minutes, then pour the eggplant caponata in a dish and let cool: remember that the eggplant caponata is used at room temperature or cold (but don't eat it just taken off the fridge). And I recommend (Indeed, I would say you must) to prepare the eggplant caponata to Palermo with one day in advance, so that vegetables and vinegar have time to get acquainted. Have a good day!
Remember that the caponata must NEVER be eaten hot and that all those restaurants, unfortunately also Sicilian, ve that the warm before serving mistaken. Taste it at room temperature and you have my blessing.
MATCHING: For this contour, which is more than a contour (rich, full-bodied, with the fried eggplant) we chose a Lacryma Christi del Vesuvio DOC rosé (Gelsorosa) produced by Cantine Villa Dora, in Terzigno, in the province of Naples. A fresh wine, with intense aromas of red fruits. We suggest a wine where the caponata not prevail vinegar taste. Otherwise, the alternative could be a beer of the pils type.