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Caponata Alla Siciliana And Funghi Marinati

Richard.Blaine's picture
Ingredients
For caponata alla siciliana
  Eggplant 1 Large, sliced
  Olive oil 1⁄3 Cup (5.33 tbs)
  Onion 1 Large
  Celery stalks 2 Large, diced (Optional)
  Red bell peppers 2 Large, sliced
  Tomatoes 14 Ounce
  Garlic 2 Clove (10 gm), minced
  Black olives 1 Cup (16 tbs)
  Walnuts 1 Cup (16 tbs), chopped finely
  Sugar 4 Teaspoon
  Capers 4 Teaspoon
  Bay leaf 1 Large
  Dried thyme 1 Teaspoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
For funghi marinati
  White button mushroom/Crimini mushrooms 1 Pound, sliced
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1 Cup (16 tbs)
  Parsley/Italian flat leaf parsley 6 Tablespoon
  Terragon 1 Teaspoon
  Black pepper 1 Teaspoon
  Salt 1 Teaspoon
  Bay leaf 1 Medium
Directions

FOR CAPONATA ALLA SICILIANA
GETTING READY
1. Clean and cut the eggplant.
2. In a colander, place the slices and sprinkle salt on it. Press it with a heavy thing and let the moisture drain.

MAKING
3. In a sauté pan, heat oil and sauté onions and pepper. Cook until soft.
4. Add egg plant and stir for a while.
5. Once the eggplant is soft enough, add tomatoes.
6. Add bay leaf, vinegar, sugar and garlic into the pan.
7. Add the spices and stir.
8. Now, add capers and olives. Let it simmer for 15 minutes.
9. Add walnuts and mix them well.

SERVING
10. Serve with rice.

FOR FUNGHI MARINATI
GETTING READY
1. Clean the mushrooms and remove the stems.

MAKING
2. In a baking dish, combine lemon juice, olive oil, parsley, terragon and black pepper.
3. Add sliced mushroom and let the mushrooms cover with liquid.
4. Marinate for 4 hours.

SERVING
5. Serve as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Assembled
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Eggplant Caponata And Marinated Mushrooms

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