When the garden is bursting with slender purple eggplants we make this dish, which can be eaten hot or at room temperature. We serve it as a side dish or mound this tangy Sicilian dish on slices of fresh baguette as an appetizer or use it as a component of a composed salad. Caponata keeps well in the fridge for several days, the flavor improving as it ages.
Serves 6 - 8
Caponata
Ingredients :
- 1Tbl. extra virgin olive oil
- 1 yellow onion, finely chopped
- 1 tsp. dried oregano leaves, or fresh if you have it
- 1 kg. eggplant with skins left on, chopped
- 2 branches of seladri (or ¼ cup celery), finely chopped
- 1/2 kg. tomatoes, seeded and finely chopped
- 1 tsp. palm sugar, grated
- 1/2 cup green olives, pitted
- 3 Tbl. caper
- 2 Tbl. red wine vinegar
- salt and pepper to taste
- 2 Tbl. pine nuts, toasted
Directions:
Chose a frying pan with a lid that is big enough to hold all the ingredients easily. Heat the oil in this pan and when it is hot add the onion and sauté it until it just starts to brown. You will get more flavor if you do this slowly. Add the oregano and eggplant and stir fry another ten minutes over a medium heat.
Now add the seladri or celery, tomatoes, palm sugar, green olives, capers, red wine vinegar, salt and pepper. Mix well and then cover, turning the heat to low and cook for 35-45 minutes or until the eggplant is soft. Stir occasionally. If it is starting to stick add a tablespoon of water.
Mound in a serving dish and garnish with the pine nuts sprinkled over the top.
Buon Appetito!
Caponata
Untuk 6-8 orang
Bahan - Bahan :
- 1Tbl. minyak olive extra virgin
- 1 biji bawang bombay, dipotong kecil
- 1 tsp. oregano segar o kiring
- 1 kg. terong, dengan kulit, dipotong kecil
- 2 batang seladri, dipotong halus
- 1/2 kg. tomat, dipotong kecil dan buang bijinya
- 1 tsp. gula bali, diparut
- 1/2 cangkir biji olive hijau, tanpa biji
- 3 Tbl. biji caper
- 2 Tbl. cuka red wine
- garam dan merica secukupnya
- 2 Tbl. pine nut (dipanggang sampai coklat)
Cara Membuat:
Panaskan minyak dalam wajan (pakai wajan yang ada tutupnya). Setelah panas, masukkan bawang bombay, dan goreng sampai berwarna sedikit kecoklatan. Tambahkan oregano dan terong, masak 10 menit, aduk sesering mungkin agar semua terong matangnya merata.
Tambah seladri, tomat, gula bali, olive hijau, caper, cuka red wine, garam dan merica. Aduk sampai semua tercampur bagus, kemudian tutup wajan. Kecilkan api dan masak 35-45 menit, sampai semuanya lemas.
Taruh dalam tempat yang bagus dan taburi atasnya dengan pine nut.
