Caponata
This traditional starter from Sicily is adopted to be a full meal. The combination of tomatoes, celery and Balsamic vinegar create an Italian sweet and sour sauce.
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Ingredients
4 servings
400 g
400 g
1-2
50 g
4 sticks
Fussili or other pasta
Canned tomatoes
Aubergine
Capers
Celery
2 tea sp
2 TBL sp
1
2 cloves
1 tea sp
50 g
Balsamic vinegar
Oregano
Onion yellow
Garlic
Sugar
Parmesan
Make it a dinner party 🎉
Add olives or use them to replace capers, add carrots to give natural sweetness and/or garnish with fresh basil leaves
Prep
15 min
- Dice onion and mince garlic
- Cut aubergine into cubes
- Dry capers on paper towel
- Either peel the outer layer of the celery and slice finely, or cook in boiling water for a few minutes. Otherwise the celery will be too hard.
Cook
20 min
Sauté onions and aubergine
medium/high heat ~2 min, season with salt and pepper
Reduce heat and add celery and garlic
medium heat, until aubergine is golden brown
~5 min
Cook pasta
~10 min
Add tomatoes
stir and bring to boil/simmer ~2 min
Add capers, vinegar, sugar and oregano
simmer ~10 min
Taste and add a tea spoon sugar if it's too sour
This is a recipe from the Fork Ranger book
