Eggplant Stew in Sweet and Sour Sauce (Caponatina)
Appetizers • Italian
Description
Eggplant Stew in Sweet and Sour Sauce (Caponatina)
Ingredients
- Eggplants 0 lbs
- Spanish onions 2 pieces
- Tomatoes 20 oz
- Celery stalk 20 oz
- Orange Bell Peppers 3 pieces
- Pistachios 0 oz
- Pitted olives 5 oz
- Fresh basil leaves 1 bunch
- Capers 3 tablespoons
- Sugar 0 oz
- Balsamic Vinegar 5 fl oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Wash and dice the eggplants, place them in a colander, sprinkle with coarse salt, cover with a weight, and let sit for an hour to drain the bitterness.
Step 2
Slice the celery and boil for 10 minutes in salted boiling water. Drain, cut the celery into cubes, and sauté over low heat with olive oil.
Step 3
In another pan, sauté finely chopped onions in olive oil, then add the olives and capers (rinse the capers to remove excess salt) and cook together for 10 minutes.
Step 4
Add the diced tomatoes and simmer over medium heat for another 20 minutes. Meanwhile, remove the eggplants from under the weight, rinse off the salt, dry, and fry in olive oil in another pan.
Step 5
When the eggplants are ready, add the celery, diced bell peppers, 50 g of sugar, eggplants, and half a cup of balsamic vinegar to the pan with tomatoes, and simmer on low heat until the vinegar evaporates.
Step 6
Let cool, add the chopped basil, stir the stew, and serve chilled.
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