Caponata – Italian Stew
Intermed..
This traditional Italian stew is great served on its own with crusty bread, or with some polenta and fresh Parmesan. Courtesy of top food blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/09/caponata.html Chef’s note: Caponata tastes better when cooked much ahead, even better when it’s already a day old. Keep in the refrigerator.
PREP IN
20 MIN
COOK IN
65 MIN
SERVE
4
Caponata – Italian Stew
Intermed..
PREP IN
20 MIN
COOK IN
65 MIN
SERVE
4
Introduction
This traditional Italian stew is great served on its own with crusty bread, or with some polenta and fresh Parmesan. Courtesy of top food blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/09/caponata.html Chef’s note: Caponata tastes better when cooked much ahead, even b
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Ingredients
- olive oil
- 1 kg aubergines
- 1 onion, sliced thinly
- 240ml tomato passata
- Handful capers
- Handful green olives, pitted & quartered
- salt
- 1 head celery, cleaned & diced
- Bunch fresh basil leaves
- 6 tsp white sugar
- 4 tbsp white wine vinegar
Method
- 1. Soak the diced aubergines in salted water for about 10 minutes. Drain. Fry in a saucepan with a lot of olive oil with high flame. Brown and set aside.
- 2. Cook the onions in a small saucepan with a little bit of water. When the water evaporates, add oil. Fry over a low heat until they become golden. Add the tomato passata. Cook for about 15 minutes and set aside.
- 3. In a pot, put the diced celery. Add water until they are completely covered. Cook for about 15 minutes. Add a pinch of salt. Drain and set aside
- 4. Meanwhile, rinse the capers under the tap. Soak in water for about 10 minutes. Drain and set aside.
- 5. Mix the sugar and vinegar in a small bowl and set aside.
- 6. Prepare a big saucepan for the caponata. Add olive oil and fry the celery.
- 7. Add the sautéed onions with tomato sauce. Add a little bit of water. Add the basil, olives and the aubergines.
- 8. After about 10 minutes, add the sugar & vinegar mixture. Adjust taste according to your liking. More vinegar if you want it stronger or less if you want it to be less tasty. Cook for another 20 minutes.
- 9. Serve at room temperature or just heated through.
