Today I want to start from a syllogism. The Sicilian caponata, the real, unique, original is just fried! The vegetables are fried individually, drained, joined, the pine nuts, raisins are added, a tight tomato sauce is prepared and finally the sweet and sour sauce, all the rest is not caponata.
Today I give you the recipe for preparing a real caponata without paying attention to calories, but with all the true taste of a Sicilian recipe.
Production time: 2 hours + 5 hours rest
Degree of difficulty (from 1 to 5): 2
2 large aubergines
2 stalks of celery
30 g of pine nuts
6 black olives if you like
50 g of soaked raisins
60 g of sweet and sour (30 g of red vinegar and 30 g of sugar)
q.s. of salt
½ stalk of celery
1 fresh onion
50 g of tomato sauce
20 g of extra virgin olive oil
Procedure to make the fried Sicilian Caponata
Clean the aubergines cut into chunks and fry seed oil with a pinch of salt in a large skillet, solar at the end of cooking in a colander to allow excess grease to escape. Cut the peppers into chunks and fry seed oil with a pinch of salt in a large skillet, solar at the end of cooking in a colander to allow excess grease to escape. Also fry the diced potato seed oil with a pinch of salt in a large skillet, solar at the end of cooking in a colander to let out the excess of grease. Finally fry the celery with the same procedure. Drain for a couple of hours.
Prepare a finely chopped mixture with celery, carrot and spring onion, then brown the passata, preferably cherry, in a frying pan.
Sweet and sour
Mix vinegar and sugar vigorously
In the pan, add the tomato sauce, add all the fried and well-drained vegetables, the soaked raisins, the pine nuts, if you like black olives, sauté abundantly over a high heat, adding the sweet-sour sauce a few leaves of basil. Let it rest for a few hours, even better the day before being served.
The recipe was made by Antonella Audino.