{"id":555,"date":"2019-09-13T07:23:15","date_gmt":"2019-09-13T07:23:15","guid":{"rendered":"https:\/\/pastafantasy.com\/blog\/2019\/09\/13\/q6i0imm5ii5cc5q31osanpqgpu3zg6\/"},"modified":"2019-09-13T07:23:15","modified_gmt":"2019-09-13T07:23:15","slug":"q6i0imm5ii5cc5q31osanpqgpu3zg6","status":"publish","type":"post","link":"https:\/\/pastafantasy.com\/q6i0imm5ii5cc5q31osanpqgpu3zg6\/","title":{"rendered":"Sicilian Caponata"},"content":{"rendered":"\n
\"Italian<\/figure>\n\n\n\n

SERVES <\/em><\/strong>  4         <\/em>TOTAL TIME <\/em><\/strong> 1- & 20 minutes           <\/em>DIFFICULTY<\/em><\/strong> easy<\/p>\n\n\n\n

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INGREDIENTS:<\/em><\/strong><\/p>\n\n\n\n

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4 eggplants<\/em><\/p>\n\n\n\n

400 gr peppers (red, yellow)<\/em><\/p>\n\n\n\n

300 gr ripe tomatoes<\/em><\/p>\n\n\n\n

200 gr. green olives<\/em><\/p>\n\n\n\n

1 celery stalk<\/em><\/p>\n\n\n\n

2 tbsp. of capers, unsalted<\/em><\/p>\n\n\n\n

4 tbsp. vinegar<\/em><\/p>\n\n\n\n

3 tbsp. pine nuts<\/em><\/p>\n\n\n\n

2 red onions, finely sliced<\/em><\/p>\n\n\n\n

dried red chili pepper flakes<\/em><\/p>\n\n\n\n

1 garlic clove<\/em><\/p>\n\n\n\n

1 sprig of parsley<\/em><\/p>\n\n\n\n

extra virgin olive oil<\/em><\/p>\n\n\n\n

salt, pepper<\/em><\/p>\n\n\n\n

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DIRECTIONS:<\/em><\/strong><\/p>\n\n\n\n

Chop eggplants into chunks, fry with plenty of oil and drain over a kitchen paper.<\/span><\/p>\n\n\n\n

Set aside (Fig. 1, 2, 3).<\/span><\/p>\n\n\n\n

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\"Eggplants<\/figure>\n<\/div>\n\n\n\n
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\"Process<\/figure>\n<\/div>\n\n\n\n
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\"Drying<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Parboil the tomatoes, peel off the skin and roughly chop.<\/span><\/p>\n\n\n\n

Heat some extra virgin olive oil over low heat and gently fry the garlic until golden, then add the tomatoes (4).<\/span><\/p>\n\n\n\n

Season with salt and pepper and cook for about \u2158 minutes.<\/span> <\/p>\n\n\n\n

Halve the peppers, discard the stalks and seeds and chop into 3 cm pieces (5) <\/p>\n\n\n\n

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\"Process<\/figure>\n<\/div>\n\n\n\n
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\"Process<\/figure>\n<\/div>\n<\/div>\n\n\n\n

In another frying pan heat some oil, then add the garlic and peppers (6).<\/span> <\/p>\n\n\n\n

Return to the tomato sauce, add the eggplants, peppers, capers, sliced olives, the finely sliced celery and red chili pepper flakes (Fig. 7)<\/span>.<\/span> <\/p>\n\n\n\n

Toss gently everything together.<\/span> <\/p>\n\n\n\n

Pour in the vinegar and continue to cook to allow the alcohol to evaporate, then season with salt. Cook for further 10 minutes.<\/span> <\/p>\n\n\n\n

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\"Process<\/figure>\n<\/div>\n\n\n\n
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\"Process<\/figure>\n<\/div>\n<\/div>\n\n\n\n

What to serve with it?<\/h2>\n\n\n\n

You can enjoy it with a simple bowl of pasta like my Chestnuts Tagliatelle with Cauliflower and Potatoes<\/a><\/strong> or a comforting Pumpkin and Chickpeas Orecchiette<\/a><\/strong>
You can serve it with a main dish like my Salmon in Breadcrumbs with Sultana<\/a><\/strong><\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

Keep in an airtight container in the fridge for the day after.\u00a0Do not keep longer than 2 days.<\/p>\n\n\n\n

Recipes you might enjoy:<\/h2>\n\n\n