Fish

Caponata di Melanzane

Authentic Sicilian
Authentic Italian
Authentic European
Portions2 peopleChangeTiming 100 minsView
Ingredients15 IngredientsViewSwitzerland19 % localView
  • 1  aubergine
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  • 5  leaves basil
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  • 1  canned anchovy
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  • 0.5  tablespoon capers
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  • 20  grams celery
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  • 0.5  teaspoon granulated sugar
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  • 0.25  teaspoon ground black pepper
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  • 2  decilitres olive oil
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  • 2  tablespoons olive oil
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  • 75  grams olives
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  • 5  grams pine nuts
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  • 5  grams raisins
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  • 0.5  red onion
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  • 50  grams salt
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  • 0.25  teaspoon salt
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  • 0.5  tablespoon tomato paste
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  • 0.5  decilitre white wine vinegar
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Wash 1 aubergine and cut them into cubes of 1 cm
Add the aubergine cubes to a colander and cover them with 50 grams salt
Place a small plate on top of the aubergines to weigh them down and let them rest for about 30 minutes
Wash the salt off the aubergine cubes and dry them with kitchen papers
Fill a small bowl with water, add 5 grams raisins and soak them in the water for about 30 minutes
Add 2 decilitres olive oil to a medium-sized saucepan and heat up over high heat until the oil is hot
Add the aubergine pieces to the saucepan and fry them in the oil for about 5 minutes until golden brown
Wash 20 grams celery and cut it into pieces of around 0.5 cm
Turn off the heat, carefully remove the aubergines from the saucepan with a spoon and dry them on kitchen papers
Fill a small saucepan with water and bring it to the boil
Add the celery pieces to the saucepan and boil them for about 10 minutes
Cut 75 grams olives into slices of 3 mm
Peel 0.5 red onion, half it and cut it into thin slices of about 1 mm
Drain the celery pieces with a colander and set them aside
Drain the raisins and set them aside
Add 2 tablespoons olive oil to a large frying pan and heat up over low heat until the oil is hot
Add the onion to the frying pan and sauté them for about 5 minutes while stirring often
Add 1 canned anchovy, 0.5 tablespoon tomato paste, 1 tablespoon water, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the frying pan and fry them for about 5 minutes while stirring often
Wash 0.5 tablespoon capers with cold water
Add the aubergines, celery, capers, olives, raisins and 5 grams pine nuts to the frying pan, stir carefully and cook for about 5 minutes
Add 0.5 decilitre white wine vinegar and 0.5 teaspoon granulated sugar to a small bowl and mix it until well combined
Pour the vinegar sugar mixture into the frying pan and let it evaporate over high heat for about 3 minutes
Sprinkle 5 leaves basil over the Caponata, turn off the heat and leave it for about 10 minutes before serving the dish
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Caponata di Melanzane

Italian flag
Sicily

A white bowl filled with an aubergine caponata
Timing 100 mins
Portions2 people
Ingredients15 Ingredients

Ingredients

  • 1  aubergine
  • 5  leaves basil
  • 1  canned anchovy
  • 0.5  tablespoon capers
  • 20  grams celery
  • 0.5  teaspoon granulated sugar
  • 0.25  teaspoon ground black pepper
  • 2  decilitres olive oil
  • 2  tablespoons olive oil
  • 75  grams olives
  • 5  grams pine nuts
  • 5  grams raisins
  • 0.5  red onion
  • 50  grams salt
  • 0.25  teaspoon salt
  • 0.5  tablespoon tomato paste
  • 0.5  decilitre white wine vinegar

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Tools

  • 1 large frying pan
  • 1 medium-sized saucepan
  • 1 small saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 2 small bowls
  • 1 kitchen papers

Caponata di Melanzane

Italian flag
Sicily

Instructions

Wash 1 aubergine and cut them into cubes of 1 cm
Add the aubergine cubes to a colander and cover them with 50 grams salt
Place a small plate on top of the aubergines to weigh them down and let them rest for about 30 minutes
Wash the salt off the aubergine cubes and dry them with kitchen papers
Fill a small bowl with water, add 5 grams raisins and soak them in the water for about 30 minutes
Add 2 decilitres olive oil to a medium-sized saucepan and heat up over high heat until the oil is hot
Add the aubergine pieces to the saucepan and fry them in the oil for about 5 minutes until golden brown
Wash 20 grams celery and cut it into pieces of around 0.5 cm
Turn off the heat, carefully remove the aubergines from the saucepan with a spoon and dry them on kitchen papers
Fill a small saucepan with water and bring it to the boil
Add the celery pieces to the saucepan and boil them for about 10 minutes
Cut 75 grams olives into slices of 3 mm
Peel 0.5 red onion, half it and cut it into thin slices of about 1 mm
Drain the celery pieces with a colander and set them aside
Drain the raisins and set them aside
Add 2 tablespoons olive oil to a large frying pan and heat up over low heat until the oil is hot
Add the onion to the frying pan and sauté them for about 5 minutes while stirring often
Add 1 canned anchovy, 0.5 tablespoon tomato paste, 1 tablespoon water, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the frying pan and fry them for about 5 minutes while stirring often
Wash 0.5 tablespoon capers with cold water
Add the aubergines, celery, capers, olives, raisins and 5 grams pine nuts to the frying pan, stir carefully and cook for about 5 minutes
Add 0.5 decilitre white wine vinegar and 0.5 teaspoon granulated sugar to a small bowl and mix it until well combined
Pour the vinegar sugar mixture into the frying pan and let it evaporate over high heat for about 3 minutes
Sprinkle 5 leaves basil over the Caponata, turn off the heat and leave it for about 10 minutes before serving the dish