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Caponata

Ingredients
  Green capsicums 8 Ounce, deseeded
  Aubergines 1 1⁄2 Pound
  Olive oil 4 Tablespoon
  Onion 1 Large, finely chopped
  Stalk celery 3 , chopped
  Tomatoes 8 Ounce
  Stoned green olives 4 Ounce
  Pine nuts 1 Tablespoon
  Capers 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Castor sugar 1 Teaspoon
  Vinegar 6 Tablespoon
  Water 6 Tablespoon
Directions

GETTING READY
1) Slice the capsicums into thin strips.
2) Coarsely chop the aubergines without peeling them.

MAKING
3) In a frying pan, heat 2 tablespoons of oil. Add in the aubergines and green capsicums, sauteing on low flame for about 15 minutes.
4) Blanch the tomatoes, peel and quarter them.
5) In another frying pan, heat the remaining oil. Add in the celery, tomatoes, olives, pine nuts and capers. Cook for about 5 minutes.
6) Add in the sauteed capsicums into the vegetable mixture.
7) Mix in salt, pepper, sugar, vinegar and water.
8) Stir well.
9) Cover and let the mixture simmer for 15 minutes.
10) Allow the dish to cool down before serving.

SERVING
11) Serve the Caponata garnished with chopped parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
35 Minutes
Servings: 
4

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