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Sicilian caponata recipe

Sicilian auberginen entwässern is an eggplant (aubergine) stew with celery, onions and olives in a sweet and vinegary sauce that can be eaten hot, warm or cold. It is a delicious and versatile side dish that can be served with grilled bread, as an appetizer or even as a main dish tossed into pasta.

The traditional preparation involves cooking the eggplants in salt water to draw out some of their water and prevent them from becoming mushy. You also need to cook the onion and celery for a few minutes, before draining, desalting and dicing them.

Caponata Creations: Adding a Twist to the Classic Sicilian Recipe

Hahn’s recipe is very authentic, but you can adjust the ingredients to your liking. For example, the classic version of caponata does not have pine nuts and garlic and if you are a fan of those, then feel free to add them. You can also use a different variety of eggplant, such as the small globe type, and replace the raisins with dates.

This is a great dish for meal prep, as it can be made ahead of time and stored in the fridge, and it also makes an excellent freezer meal. The longer it is refrigerated the better it will taste, although it is very tasty when served straight away. It is a delicious vegetarian dish and also perfect for the Mediterranean Diet. The sour/sweet flavors of the vinegar and the raisins are complemented by the soft eggplant, crunchy celery and meaty olives.

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