Sicily

Caponata

Name: Caponata
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large cubed brinjal (eggplant, aubergine); Cooking oil (vegetable oil), for frying, about 5 tbsp absorbed; 1 1/2 tbsp olive oil; 1 large chopped onion; 2 sticks sliced celery; 250 g passata tomato puree; 1/2 cup pitted green olives; 2 tbsp capers; 3 1/2 tbsp vinegar; 2 tbsp sugar; 2 tbsp toasted pine nuts; a handful basil leaves; Salt, to taste

Brinjal stew, sweet and sour, with olives, capers and celery. Better tomorrow, best the day after.

50 minTime

3 gProtein each

mildSpice

Sweet and sour2 chapters · 1 min read

Make it your way

Grandma's waySweet and sour brinjal, Palermo style.

The original

248kcalsame

3 gproteinsame

5 gfibresame

50minutessame

Caponata.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 large, cubed

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Olive oil1½ tbsp

Onion1 large, chopped

Celery2 sticks, sliced

Tomato puree250 g passata

Green olives½ cup, pitted

Capers2 tbsp

Vinegar3½ tbsp

Sugar2 tbsp

Pine nuts2 tbsp, toasted

Basil leavesa handful

Saltto taste

Method

4 steps

1Salt brinjal cubes for 20 minutes, pat dry and fry until golden.
2Blanch celery for 2 minutes, then soften onion and celery in olive oil.
3Add passata, olives and capers; simmer 10 minutes.
4Add vinegar and sugar, cook 2 minutes, then fold in the brinjal and pine nuts. Cool and rest.

Serve it like this

Serve at room temperature in a shallow bowl with basil and toasted pine nuts, alongside bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sicily

Caponata

Brinjal stew, sweet and sour, with olives, capers and celery. Better tomorrow, best the day after.

50 minTime

3 gProtein each

mildSpice

Sweet and sour2 chapters · 1 min read

Make it your way

Grandma's waySweet and sour brinjal, Palermo style.

The original

248kcalsame

3 gproteinsame

5 gfibresame

50minutessame

Caponata.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 large, cubed

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Olive oil1½ tbsp

Onion1 large, chopped

Celery2 sticks, sliced

Tomato puree250 g passata

Green olives½ cup, pitted

Capers2 tbsp

Vinegar3½ tbsp

Sugar2 tbsp

Pine nuts2 tbsp, toasted

Basil leavesa handful

Saltto taste

Method

4 steps

1Salt brinjal cubes for 20 minutes, pat dry and fry until golden.
2Blanch celery for 2 minutes, then soften onion and celery in olive oil.
3Add passata, olives and capers; simmer 10 minutes.
4Add vinegar and sugar, cook 2 minutes, then fold in the brinjal and pine nuts. Cool and rest.

Serve it like this

Serve at room temperature in a shallow bowl with basil and toasted pine nuts, alongside bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Caponata

Make it your way

Ingredients

Method

Caponata

Make it your way

Ingredients

Method

Make it a meal