Caponata of aubergines and peppers Fusilli with aubergine caponata

There aubergine and pepper caponata is a rich mix of summer vegetables which contains typically Mediterranean colors and flavors, with an unmistakable note bitter-sweet. To be enjoyed cold, like starter or side.

Ingrediants

  • 2 eggplants
  • 1 red pepper
  • 1 yellow pepper
  • 1 stick of celery
  • 1 onion
  • 80 g of pitted green olives
  • 30 g of small salted capers
  • 2 tablespoons of raisins
  • 1 tablespoon of pine nuts
  • 200 g of tomato puree
  • 40 g of sugar
  • 1/2 small glass of vinegar
  • 6 basil leaves
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Caponata of aubergines and peppers

The recipe of the aubergine and pepper caponata that we propose is one of the many versions of this tasty typical Sicilian dish. Prepared with locally grown summer vegetables, the composition of the caponata it varies according to the provinces of the island where it is prepared. And as always when it comes to tradition, each family has their own perfect recipe. However, the common denominator is bittersweet note, indispensable, which gives the dish a unique flavor.

We fried the aubergines, as per tradition, before adding them to the pan where the peppers were stewed for a few minutes in the sauce. Follow the simple steps to get a side or a starter irresistible. The advice, then, is to prepare the caponata with one day in advance: the aromas will have time to blend perfectly and success will be assured.

And since summer peppers And eggplant they reach the best quality level, why not try the other tasty dishes that see them as protagonists? For example the aubergines in a pan with olives and capers, the Pasta alla Norma or the cold cous cous with vegetables, a light and delicious single dish.

OTHER TASTY RECIPES: Bruschetta with aubergine cream, peppers, olives and capers, Mixed baked vegetables, Canazzo, Stuffed peppers in summer

Medium execution Preparation time 20 min Cooking time 30 min – 40 min Under salt time 30 min Servings 4 Total time 1h and 20 min

How to prepare: Caponata of aubergines and peppers

Preparation Caponata of aubergines and peppers - Phase 1

Preparation Caponata of aubergines and peppers - Phase 1

To make the aubergine and pepper caponata, start preparing the necessary vegetables. Wash the aubergines, cut them into cubes, place them in a colander and lightly salt them. Let them rest for half an hour so that they lose some of their vegetation water. In the meantime, wash the peppers, remove seeds and filaments, cut them into layers and then into small pieces. Keep them aside.

Preparation Caponata of aubergines and peppers - Phase 2

Preparation Caponata of aubergines and peppers - Phase 2

After half an hour of rest, squeeze the aubergines well, dry them and fry them in plenty of very hot oil. When they are golden, drain them with the perforated scoop and dry them on absorbent kitchen paper. In a sufficiently large pan, heat a couple of tablespoons of oil together with the onion and the celery stalk cut into thin slices.

Preparation Caponata of aubergines and peppers - Phase 3

Preparation Caponata of aubergines and peppers - Phase 3

Cook for a few minutes then add the capers, the olives cut in half, the raisins and the pine nuts. Mix everything and after a couple of minutes add the vinegar, tomato puree and sugar.

Preparation Caponata of aubergines and peppers - Phase 4

Preparation Caponata of aubergines and peppers - Phase 4

Mix well then season with salt and pepper and add the basil. Also add the peppers and cook for about five minutes. At this point add the aubergines that you have fried previously and continue cooking for another 15 minutes. The vinegar must be completely evaporated.

Preparation Caponata of aubergines and peppers - Phase 5

Let the aubergine and pepper caponata rest prepared in this way for at least a couple of hours before serving.

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