Sicilian Caponata
This Italian dish comes from @dukkah_and_greens and can be easily prepared in the Original Profi Collection®.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400g | Eggplants |
| Olive oil | |
| 1 | red bell pepper |
| 1 | yellow bell pepper |
| 2 | stalks of celery |
| 1 | Onion |
| 1 clove of garlic, chopped | |
| 1 | Chili pepper |
| Salt | |
| 300g | Cherry tomatoes |
| 1 tbsp | tomato paste |
| 2 tsp | sugar |
| 1 tbsp | Capers |
| 3 tbsp | Balsamic vinegar |
| Pine nuts | |
| Fresh basil leaves |
Instructions
Step 1 of 7:
Cut the eggplants into 2 cm cubes
Step 2 of 7:
Heat olive oil in the small pot and fry the eggplants in batches. Drain on paper towels.
Step 3 of 7:
Cut the two bell peppers into bite-sized pieces and also fry in batches. Then drain. Do the same with the celery.
Step 4 of 7:
Heat some olive oil in the original Profi Collection® serving pan and gently sauté the sliced onion, minced garlic clove, and chili pepper with a pinch of salt.
Step 5 of 7:
Cut 300g of cherry tomatoes into small pieces and add them.
Step 6 of 7:
Stir in the tomato paste, fried vegetables, sugar, capers, and balsamic vinegar. Simmer over low heat for 20 minutes. Then season to taste and let it sit for a while.
Step 7 of 7:
Caponata tastes best at room temperature. Place the pan on the table and garnish with pine nuts and fresh basil leaves.
