Aubergine Caponata In Three Easy Steps
Aubergine Caponata is a delicious dish from Sicily. The dish consists of mixed Mediterranean vegetables, mainly aubergines, braised in sweet and sour sauce. It is one of the most nutritional vegetarian dishes of the Mediterranean diet. Suitable for the vegan diet, gluten-free diet, dairy-free diet, in a few steps, a quick easy recipe, for our monthly appointment with the Aubergine Recipe.
Total time 30
Preparation time 20 minutes
Final weight 1434.35 grams
Portions 8
All Ingredients
600 grams of aubergine, approx 3-4 aubergines
350 grams of tomatoes, canned
1 cup, chopped of onions (160 g)
50 grams of olives, pickled, canned or bottled, green
1 oz of peanuts (28 g)
20 grams of salad dressing, home recipe, vinegar and oil
1 tablespoon of sugar, white (20 g)
1 tsp of salt, table (6 g)
1 level teaspoon of pepper, black (2 g)
150 grams of celery
20 grams of capers
2 tablespoons of oil, olive (22 g)
1/4 whole cup of leaves of basil, fresh (6 g)
Cooking Method
1. Chop all the solid ingredients into small cubes and mix them in a hot stew pot with olive oil. IF you need it, use a spoon of vegetable stock.
2. Simmer them for 10 minutes or until the ingredients are cooked, and then gradually add the tomato, vinegar and sugars. Add seasoning.
3. 3-4 minutes before the dish is ready, add the fresh chopped basil and finish to cook. Serve hot as a sharing dish, side or even as 1 meal for each person.
