Eggplant/aubergine caponata – Organic Tuscany Cookbook
Classic Sicilian eggplant caponata, a sweet and sour side dish that gets better with time. Perfect for vegetarians, served at room temperature or cold. Made with eggplants, olives, pine nuts, and...
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Cooking tools:
- Kitchen scale
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Colander
- Plate
- Refrigerator
- Serving bowl
Ingredients
- 4 medium-size black eggplants/aubergines
- 3 large sticks of celery with leaves, cut into ½-inch pieces.
- 100 g of pitted green olives
- 1 tablespoon of capers, rinsed and drained
- 1 tablespoon of pine nuts
- 1 cup of canned or bottled crushed tomato
- 1/4 glass of white wine vinegar
- 1 tablespoon of sugar (10 g) or the same quantity of honey
- 10-15 leaves of basil
- 50 g of peeled almonds (optional)
- 1 onion
- 1 tablespoon of raisins, soaked in warm water and drained (optional)
- Salt
- pepper
- Extra virgin olive oil
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