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Caponata Recipe: How to Make Caponata



Caponata Recipe - How To Make Caponata

Lena Abraham

This classic Sicilian dish can be served in five cups. But, if you have the right seasoning, bread topper, pasta mixture, and poultry and seafood accompaniment, you will want it twice. These tips will help you make this delicious antipasto even more appealing.

  1. This recipe is best suited for baby eggplants or smaller varieties of eggplant, such as Fairytale Eggplant and Chinese Eggplant. They are less moist than larger eggplants. The skin should be tender and not bitter after cooking, so it doesn’t need to be peeled. We recommend peeling large eggplants to prepare this recipe. Chopping the pulp and salting the cubes are all you need to do. Let them drain in a colander for 30 minutes. Drain the eggplant, then rinse it and dry it completely.
  2. You may be wondering why you can’t just sauté all of your vegetables at the same time instead of gradually frying them. It is better to cook your vegetables separately. Second, cooking vegetables together will result in more flavor retention than the vegetables absorbing each others’ flavor, as in a ratatouille. This is the classic caponata.
  3. It is a good idea to let the caponata cool completely before you bury it. A full overnight in the fridge will produce a more flavorful product that is perfect for meal preparation. It also keeps for approximately a week in the refrigerator!

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Preparation time





Total time:





1/2 c.

Extra virgin olive oil and more, as required

1 1/2 pounds

Baby eggplant, cut into ”pieces (see note in the introduction)


Cubanelle, a medium-sweet, green pepper, is chopped


Red peppers medium sweet, such as Carmen, or red peppers chopped

5 tbsp.

Vinegar for white wine

1/2 tsp.

Red pepper flakes crushed


Garlic cloves, roughly chopped

1/2 c.

Mixed olives, pitted, and roughly chopped

1/4 c.

Fresh chopped parsley

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  1. Bring a large saucepan of water to boil. Prepare an ice bath using a medium-sized bowl.
  2. Once the water has boiled, add enough water to cover the raisins. Bring the pot of boiling water to boil.
  3. Purchase a flat “x”Place the tomato’s underside on the plate. Place tomatoes in boiling water. Cook for 20 seconds. Put tomatoes in an ice bath. Use a slotted spoon to remove them. Let cool, then peel the skin off and cut the meat.
  4. Place olive oil in large saucepan and heat on medium heat, stirring occasionally, until it shimmers. Place eggplants in one layer. Fry for 5 minutes, stirring occasionally, until golden brown. Depending on how large your pan is, you might need to do this in two to three batches. You can also add more oil to the pan if it looks dry. Salt the aubergines by placing them on large plates with a slotted spoon.
  5. If necessary, add more oil to the saucepan, then add paprika and sauté for 5 minutes until almost tender; With salt. Use a slotted spoon or a spatula to place the eggplant and peppers on a plate.
  6. Place the celery, onion, and garlic in a saucepan. Cover with a lid. Reduce heat to medium-low, cover, and simmer for 15 minutes. Stir occasionally.
  7. Mix together the sugar, vinegar, capers, 1 teaspoon salt, and red pepper flakes in an ice-filled bowl.
  8. Once the celery has softened, cover and add the garlic. Cook for 1 minute. Then add chopped tomatoes. Turn heat up to medium and cook for 10 more minutes. The liquid left over from the golden raisins should be strained and thrown away.
  9. In a saucepan, add the aubergines, peppers, vinegar mixture, olives, olives and parsley. Allow to simmer for 10 minutes, without the lid. Allow to cool completely before serving. You can refrigerate overnight to serve the next day.

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Senior Food Editor
Lena Abraham works as Senior Food Editor for Delish. She designs and styles recipes for video, photo, and keeps up to date with current food trends.

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