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Ingredientes
- 900 gm aubergines diced small
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion peeled and finely sliced
- 1 tsp dry oregano
- 2 x young celery stalks minced
- 450 gm tomatoes skinned and minced or possibly one 400g tin minced tomatoes
- 1 tsp demerara sugar
- 115 gm green olives rinsed and stoned
- 3 Tbsp. capers rinsed
- 3 Tbsp. red wine vinegar
- 2 Tbsp. pine nuts toasted in a dry frying pan freshly grnd black pepper
Direcciones
- Heat the oil gently in a heavy based saucepan and saute/fry the onion in it till light golden brown.
- Add in the oregano and aubergines and keep turning them with a spatula for 510 min till they wilt a little.
- Add in the remaining ingredients except the pine nuts and only 2 Tbsp. of the vinegar at this stage.
- Cover and simmer for 35-40 min till everything is soft.
- Taste and adjust the seasoning adding more vinegar if necessary for a sweet and sour balance. Serve the caponata at room temperature scattering the toasted nuts over it at the last minute.
- Sicilian caponata bears the hallmarks of its Arab ancestry in its fusion of sweet and sour tastes. However this fusion should be balanced so which the caponata does not lose its charm. Make sure it does not taste predominantly sour so taste first and then add in any extra vinegar if you wish. Traditionally the aubergines are first fried and then added to the dish. However this version produces lighter results.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 102 | 64% |
| Total Fat 11.63g | 15% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 443mg | 18% |
| Potassium 534mg | 15% |
| Total Carbs 13.94g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 6.54g | 4% |
| Protein 2.77g | 4% |
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