recipe of best Italian food
The eggplant and peppers caponata is a rich mix of summer vegetables that contains typically Mediterranean colors and flavors, with an unmistakable bittersweet note. To be enjoyed cold, as an appetizer or side dish.
INGREDIENTS
• 2 aubergines
• 1 red pepper
• 1 yellow pepper
• 1 celery stalk
• 1 onion
• 80 g of pitted green olives
• 30 g of small capers in salt
• 2 tablespoons of raisins
• 1 tablespoon of pine nuts
• 200 g of tomato sauce
• 40 g of sugar
• 1/2 little glass of vinegar
• 6 basil leaves
• extra virgin olive oil
• salt
• pepper
1-
To make the eggplant and peppers 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. Meanwhile wash the peppers, remove seeds and filaments, cut them into pieces and then into small pieces. Keep them aside.
2-
After half an hour of rest, squeeze the aubergines well, dry them and fry them in abundant hot oil. When they are golden, drain them with the perforated scoop and let them dry on absorbent kitchen paper. In a sufficiently large pan heat a couple of tablespoons of oil with the onion and the celery cut into thin slices.
3-
Cook for a few minutes then add the capers, halved olives, softened raisins and pine nuts. Mix everything together and after a couple of minutes add the vinegar, tomato puree and sugar.
4-
Mix well then add salt and pepper and add the basil. Also add the peppers and cook for about five minutes. Now add the aubergines you have previously fried and continue cooking for another 15 minutes. The vinegar must be completely evaporated.
5-
Let the eggplant and peppers caponata rest so prepared for at least a couple of hours before serving.
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