A friend from Italy taught me how to cook caponata: sharing the recipe

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A friend from Italy taught me how to cook caponata: sharing the recipe
A friend from Italy taught me how to cook caponata: sharing the recipe
Anonim

My friend recently returned from a long trip along the Adriatic coast. For a whole month, she studied Italian culture, the local mentality and, of course, the features of traditional dishes. National cuisine in Italy is a separate art form, about which documentaries can and should be made.

A friend invited me and my husband to visit, where she fed us a surprisingly satisfying stew. I immediately realized that she got this recipe from Italians! The next day I came to her to learn how to cook this delicious delicacy.

What do you need? List of ingredients

Now I know all the ins and outs of making the classic caponata, a fragrant vegetable treat. To create this nutritious stew you will need:

  • 1 eggplant;
  • 250g tomatoes;
  • 200g celery;
  • 80 ml tomato paste;
  • 50ml olive oil;
  • 30ml red wine vinegar;
  • 12 green olives;
  • garlic, capers, oregano;
  • sugar, parsley.
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I serve a dish of spicy garlic toast. To do this, I rub the bread with a clove of garlic, grease with olive oil and fry in a pan. Delicious and crunchy croutons are obtained, which are the perfect complement to the stew.

Italian stew. Detailed recipe

Wash the eggplant, cut into medium cubes. Place in a bowl, sprinkle with s alt. Leave for 20-30 minutes, drain off excess liquid and pat dry with paper towels.

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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped celery, cook 4-5 minutes; then add finely chopped onion and garlic, continue cooking for the next 5-7 minutes. Set the mixture aside.

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Fry the eggplant in the same pan. Cook, stirring constantly, until lightly browned, 5 to 7 minutes. Then add the tomato slices, olive halves, capers, tomato paste and spices. Stir thoroughly, bring the ingredients to a boil.

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At this point I add the onion-celery mixture. Reduce heat to low, simmer until caponata thickens, about 15 minutes. I stir the ingredients occasionally to make sure nothing burns or sticks to the bottom of the pan.

Done! I season the caponata with vinegar, sugar, s alt and black pepper. Serve the dish garnished with parsley sprigs.

Tomato paste at home

I try not to use store-bought sauces. Why, when you can cook all the same yourself? Moreover, at home, any dressing will turn out tastier and he althier.

Ingredients:

  • 2, 2 kg tomatoes;
  • 12g sea s alt;
  • 200 ml olive oil.

Use only the ripest, sweetest, tastiest tomatoes you can find! Remove and discard the stems and any damaged parts, cut the tomatoes into quarters. Transfer the juicy slices to the pan.

Bring to a boil over high heat. Cook, stirring, 2-3 minutes. Add some olive oil. Strain the softened vegetables through a strainer to get rid of the skins and seeds. Add the remaining oil, simmer the tomato paste over low heat for 15-20 minutes.

Do not limit your choice of spices! I usually make tomato paste with garlic, thyme, cumin and rosemary. And my husband likes it better when I add onions to the sauce.

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