Wednesday, 7 May 2014

spring kitchen - the sicilian eggplant stew caponata

Today we will take another look at Italian kitchen with a delicious eggplant stew from Sicily.

 All you need is:
2 celery sticks
1 onion
2 gloves of garlic
1-2 eggplants (approx. 350g)
250 g tomatoes
4-6 tbsp olive oil
1 tbsp green olives
2 tbsp red wine vinegar
1/2 tbsp sugar
2 tbsp pine seeds
salt & pepper
(1-2 tbsp capers)

1. Chop onions and garlic into fine pieces.
2. Cut the celery into thin slices.
3. Cut the eggplant into thin slices and then cut once again into 8 segments.
4. Cut tomatoes  and olives in halves.
5. Heat half of the olive oil in a pan and fry the eggplant. If your pan is small, fry first one half and then the other. Put to side.
6. Take the rest of the oil and fry the onions and garlic until they take a bit of color. 
7. Add celery, tomatoes and eggplant. Season with salt and pepper and let it cook with the lid for 5 minutes at a middle heat.
8. Add basil, olives, vinegar, sugar (and capers). Let it cook for another 15 minutes without the lid and stir from time to time.
9. Meanwhile fry the pine seeds with a little bit of olive oil. Don't wait until they are golden brown, because they will still darken after you have taken them off the pan!
10. Serve the caponata with the pine seeds on top.

I had my Caponata with a fried lamb fillet. You can start roasting it in a pan after step 8 as it doesn't need a lot of time and will be ready together with the caponata. For a special treat a glass of Italian red wine fits also perfect.

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