Easy Caponata
How to make ghee | the easiest way.
Recipe Summary Easy Caponata
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Ingredients | Ghee Easy Review2 stalks stalk celery, chopped into 1/4-inch pieces½ cup olive oil1 onion, thinly sliced1 medium eggplant, chopped into bite-size pieces2 red bell peppers, thinly sliced2 zucchini, cubed1 ¾ cups tomato puree (passata)½ cup white vinegar1 tablespoon white sugar10 black olives, pitted2 tablespoons raisins2 tablespoons pine nuts1 teaspoon caperssalt and ground black pepper to taste10 leaves basil, choppedDirectionsBring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.Info | Ghee Easy Reviewprep: 20 mins cook: 36 mins total: 56 mins Servings: 6 Yield: 6 servings
TAG : Easy CaponataSide Dish, Vegetables, Squash, Summer Squash,
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