There are many caponata recipes in Italy, but this is our favorite way to make the archetype eggplant dish. Its sweet and sour savor is incredibly deep and complex. This is a unconfined side dish to make superiority for a meal the next day, as it is ideally served without a night in the fridge.
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/AQkk2jiB1VgServes 3-4.
For this recipe, you will need:
- 1/4 cup (40g) raisins
- 1 large eggplant
- Frying oil (preferably olive, but vegetable oil will work)
- 4 tbsp pine nuts
- 3-4 tbsp uneaten virgin olive oil
- 1/2 red onion, sliced thin
- 2 stalks celery, chopped
- 10-15 large untried olives, pitted and halved (kalamata olives moreover work well)
- 2 tbsp capers
- 4 vine tomatoes, quartered
- Salt
- Fresh woebegone pepper
- 1/4 cup (60ml) white wine vinegar
- 1 1/2 tbsp sugar
- 1 tbsp tomato paste
- Fresh basil
Place the raisins in a small dish and submerge them in water. Allow them to soak while you fry the eggplant.
Fill a deep pan with well-nigh 3 inches of frying oil. Bring it up to medium heat while you cut the eggplant into 1-inch cubes. The oil is hot unbearable when you can waif in a piece of eggplant and it begins to rainbow and fry immediately.
Working in batches if necessary, thoughtfully waif the eggplant chunks into the oil and fry, stirring frequently, until they are lightly browned on all sides. Remove with a slotted spoon to a paper towel to drain.
Toast the pine nuts in a small skillet over medium/high heat for just a minute or two, stirring or tossing them constantly. Set whispered for later. Moreover phlebotomize the raisins.
Add the olive oil and onion into a large skillet over medium heat. Sauté until the onion has tenderized a bit, then stir in the celery, olives, capers, raisins and pine nuts. Cook these together, stirring frequently, for well-nigh 10 minutes surpassing subtracting the tomatoes.
Salt to taste, lower the heat, and imbricate the pan. Cook at a gentle simmer for well-nigh 30 minutes, stirring occasionally. If necessary, add a little bit of water if the caponata dries out too much and risks burning.
Meanwhile, combine the vinegar, sugar and tomato paste in a cup and stir all together. Without the caponata has cooked for 30 minutes, add the vinegar mixture. Raise the heat, bring it to a brisk simmer, and stir all together for 2-3 minutes. Salt it to taste as it cooks. If you like, you can pick out and discard the tomato skins.
Remove the pan from the heat. Stir in the fried eggplant and a few leaves of torn basil. Let the caponata tomfool completely surpassing serving. Better yet, refrigerate it over night and serve it the next day.
Buon appetito!
