FRIJE

Name: Caponata
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 500 g of eggplant; 50 g of green olive; 50 g of caper; 2 bell pepper; 1 onion; 3 tomato; 1 stalk of celery stalk; 2 tablespoon of olive oil; 7 cl of wine vinegar; 7 cl of water; salt (according to taste); pepper (according to taste)

<< recipes

Caponata

Caponata is the Sicilian version of our ratatouille. Like many recipes, its composition varies slightly depending on the regions where it is served. But it is always eaten cold. You can serve it as a side dish with cold meat, for example, or in small glasses as an appetizer, or even as an appetizer on its own or in a composed plate.

Vegetarian Vegan Eggplant Pepper Public

Course: Side dish

Preparation time: 15 minutes

Cooking time: 45 minutes

Cost per serving: 1,23 €

Energy: 171 kcal / serving

Nutritional score:

Instructions

1. Cut the eggplants and peppers into small cubes.
2. Sauté them in 1 tablespoon of oil for 15 minutes.
3. In another pot, heat the remaining oil. Add the sliced onions. When they are golden, add the peeled, seeded, and crushed tomatoes. Simmer for 10 minutes, then add the capers, pitted olives, and finely minced celery stalk. Mix well, then add the eggplants and peppers.
4. Add the vinegar and water. Season with salt, pepper, and sugar.
5. Cook uncovered for 15 minutes to allow the vinegar to evaporate and the mixture to thicken slightly.
6. Serve cold.