Caponata is a delicious or delicious eggplant dish for Italian cuisine. This summer, which is frequently served with fried bread, is also suitable for those who prefer vegan/vegetarian flavors.
Especially for the recipe made in the Sicilian region, eggplant, onion, bell pepper, celery and brine olives and cabin are used.
Usually vinegar and roasted pine nuts as the final touch are also served by adding.
To add some sweetness to the tariff often adds raisins, some honey or brown sugar.
Let’s take a look at the recipe of the Caponata, which is more delicious and served cold after the day!
https://egepazarindan.com/arancini-tarifi-arancini-pirinc-toplari-nasil-yapilir/ How to make Caponata? Cut the eggplant into small cubes and add salt. Mix the eggplant with plenty of extra virgin olive oil and spread it on a large tray.
In a preheated oven at 200 degrees, fry for about 25 to 30 minutes, until the eggplants are completely cooked and softened.
Cook the onions, bell peppers and celery in a large pan until soften with some extra virgin olive oil.
Add the remaining ingredients to make the sauce base. Tomatoes, cable, olives, raisins, honey, bay leaves and stamp pepper are added to the same pan.
Mix vinegar and white wine. Cook all these ingredients for 10 minutes at medium-low temperature.
Mix the eggplant with other ingredients and let it cook together for 2-3 minutes, then finish with fresh parsley and mint.
The eggplant caponate will be better the next day, but if you need to serve the same day, let it rest at room temperature for 1 hour before serving.
Materials for Eggplant Caponata 1 Large Eggplant
1 onion
1 red pepper
2 small celery stalks
Salt
Black pepper
Pepper
Virgin olive oil
1 tomato
2 tablespoons cabinet
¼ Green olives with a cup roughly chopped core
¼ cup raisins
2 teaspoons of honey -dependent
1 bay leaf
¼ cup red wine vinegar
¼ cup white wine
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh mint
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