Sicilian Caponata | Caponata Siciliana | Vegan |
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- #Sicilian_Caponata #Caponata_Siciliana #Vegan
If you like to print the recipe, here is the link: alessandrasfoo...
Please share the recipe with your friends and families. Thank you.
Ingredients:
3-4 medium eggplants
3-4 red/yellow/orange bell peppers
1/4 cup extra virgin olive oil
2 cups oil for frying (olive oil is best)
1 large onion sliced thin
2-3 celery stalks sliced
2 large tablespoons tomato paste
4 plum tomatoes peeled and cubed
15 green Sicilian olives pitted and sliced
1/4 cup raisins (30g)
1/4 pinoli (30 g)
2 tablespoons vinegar I used white wine
2 tablespoons capers in salt rinse well
1 tablespoon sugar
Water as needed
Fresh cracked black pepper
Fresh basil
Salt (as desired).
Directions:
Step#1- In a large bowl filled with water add a few tsp salt.
Step#2- Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
Step#3- Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
Step#4- Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
Step#5- Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
Step#6- Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
Step#7- In a large skillet add oil, sliced onion and celery.
Step#8- Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
Step#9- Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
Step#10- Lid back on an let it cook for 10 minutes.
Step#11- Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers.
Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
Step#12- Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
Buon appetito
![[DRIP] ‘Love, Maybe’ PREVIEW](http://i.ytimg.com/vi/U7hwHp95m1k/mqdefault.jpg)
Thank you, my mother used to serve this but we always ate it cold ,and I remember it being very mushy but had an amazing taste. I'm hoping with your recipe I can create that same taste. I subscribed to your channel thank you so much my mother Sicilian my father Venetian.. I make all her foods but I forgot to ask her about this one before she passed away . Thank you again
@@vlucidity thank you so very much for watching. I truly hope that this recipe will be very close to your mom’s. Sometimes we just cannot replicate taste for my memories, but I sure hope it comes close. God bless and thank you again for watching.💕💕
Great recipe, even greater teacher! Love you style and explanation on how to make this caponata.
@@henryfam58 thank you so much!! Going to make a batch this week and will enjoy it with family. 💕
YUM
Thank you so much! 🥰
Cucinare è come amare, un connubio di sensazioni, passione, creatività ma soprattutto tanta tanta pazienza.e tu Ale le hai tutte queste qualità, un abbraccio a tutti voi , e ricordati che sei sempre nei nostri pensieri continua così
Dino che dolcissimo messaggio. Devo dire che hai ragione, ci vuole veramente tanto amore e pazienza ma la gioia di condividere buon cibo è il ringraziamento più grande. Un abbraccio grande a tutti voi.
I love caponata and this recipe is lovely.
I just made some last night and what I no longer do is all that work with the eggplant before cooking it. The simplified version is: after removing sections with too many seeds, cube the eggplant sections and drizzle with olive oil. Massage to be sure the eggplant is coated and roast in the oven at a high temperature, I used my toaster oven. This way, #1 I use less oil, #2 I free up my pans/stovetop for all the other veggies, and #3 the caponata comes together quicker. Sometimes I'll cook and then season the eggplant, let cool and store in the fridge a couple of days until I'm ready to make the rest of the caponata, so its a make-ahead shortcut.
Thank you for sharing. It sounds like a lovely alternative.
@@alessandrasfoodislove you're welcome. I found out through trial and error. 😊
@@veevee111 the less oil is so important. Thank you , I will certainly try. So happy to have the farm fresh eggplants in season.
As I made a note to myself 👏🏻👏🏻❤️🙏🏻 THIS IS THE BEST CABONATA .. 👏🏻👏🏻👏🏻👌 love this ❤️ thank you for your tasty recipe 🙏🏻 not everyone use all these ingredients to make it tasty like yours. So glad I found yours 🙏🏻🙏🏻👏🏻👏🏻❤️👌 GRAZIA🙏🏻🙏🏻
Thank you so much! You sure made my day. I love making caponata in the summer months when all the ingredients are fresh from my garden. Grazie a te!! Kisses 😍💚🤍♥️
I love caponata💕💕💕💕
Grazie ☺️💖
💕💕💕💕💕
Hello Alessandra, Another special recipe, brava Alessandra. Well done. I saw your puppy under your scene 🙂 (Daisy my LAB sends a big HUG to you and your puppy too) ciao ciao from Italy
Ciao Vito, grazie sempre per i tuoi cari messaggi. Tanti saluti a Daisy, my dog never leaves my side in the hope I drop some food. Lol 😂
Thank you always for watching. 💖💚🤍♥️
I’ve a similar process and I use a touch of anchovy paste for the umami. Love your recipes. Many thanks from Kapoho HI.
Thank you so very much! 💕
One of my Moms favorites as well! Love this! ❤️
Thank you always for watching! 💖
oh, that looks so good!
Thank you so much for watching.
The longer it sits in the fridge the better it tastes.
Alexandra this was cooked to perfection!!! Just love all your recipes ! & your sincere presentations going to get the ingredients thx so much XO
Thank you so much Ann! Messages like yours sure make me so happy! 💖
The BEST EVER!!! as ALWAYS! LOVE EVERY THING YOU MAKE. GRAZIE FOR SHOWING AND SHARING ALESSANDRA! :-)
My dear Anna! I just love all the messages you leave me. Grazie di cuore. 💖
Just finished and it is delicious 😊
Thank you so much! Keep some for tomorrow and it will taste even better. 🇮🇹💚🤍♥️ you just made me so happy
Works over pasta as well. Wonderful with crackers. I sometimes make a good sized batch, divide up and freeze.
I will definitely try it over pasta. 💖thank you so much
Looks and I bet,( I can almost taste it), its DELICIOUS, bravo, thanks for the video.
Thanks for watching!Hope you'll make it. It's a family favorite here in our home.
Reminds me of Brooklyn when I was little so long ago. Thanks for another fine recipe and for the exhaust fan, I’m gonna try that one😀
Tommy one bite and you’ll be back in Brooklyn. Food is indeed love and laced with so mush nostalgia of our childhood and loved ones. Stay cool and hope you’ll make it
Hi Alessandra 🌸👋
How are you are ? Are you able to keep cool 😎,this summer so far ? its been very hot here .Sicilian Caponata looks amazing 😉 I can not wait
To give it a try , thank you 🙏 for the tip about chopping onions over the stove I will try that tip next time I chop some onion .
It’s always nice to try new recipes,this looks like a good one ☝️ thank you 😊 for the recipe. Xoxoxo
Your friend Mary.
Cara Mary,
Come stai? All great here and hope the same for you and your dad. 💖 love Sicilian caponata. I’ll be making a Neapolitan version of something similar.
I’m so glad you’ll try the onion trick. Just something I’ve tried and it works for me.
Be safe in this heat and sending you a big 🤗 hug!
La tua amica
Alessandra
@@alessandrasfoodislove Hi 👋 Alessandra
MY dad is doing good, I am also doing well,just trying to keep cool this summer it’s been a hot 🥵 one so far ,my dad was over this past weekend it was my husband s birthday 🎂 I Made him a chocolate 🍫 cake 🎂 and I made a black cherry 🍒 cream cheese frosting recipe
It was saposta be strawberry 🍓 cream cheese frosting but my husband asked if it could be cherry I said i would give it a try it turned out pretty good . Looking forward to more recipes 🤗 hugs 🤗 always take care be safe enjoy 😉 the rest of your week .
La tua amica
Mary.
@@marygallinger648 happy birthday to your husband. I’m sure it was a delicious cake because it’s made with love! So wonderful you get yo spend time with your dad. 💖 yes it’s been too too hot here too.
Sending you a big hug! Alessandra
@@alessandrasfoodislove Hi 👋 Alessandra
I will pass on your message to husband thank you 🙏 God Bless .
Have a good night,my friend.
Mary.
Yummmm now I’m,in the mood to make this! Lol nice,piece of crispy Italian bread and you have a meal! ..grazie Alessandra for another great recipe! ❤️
Thank you for watching and for the lovely message. I make it the ought the summer and it’s a crowd pleaser.
Yes crispy garlic bread.
I’d love to have this with some grilled swordfish! Especially with some home grown eggplants and tomatoes!
That sounds absolutely delicious! Thank you always for watching 💖
Have to try this, my mom always made this . Looks delicious
Thank you Michelle. Seems like a lot but it goes quick. Make extra it saves so well. 💖
What is the paring knife brand? Great recipe btw - it’s my go to for caponata.
The brand is KAIMANO from Italy. They’re affordable kitchen knives that work so well. Thank you for watching
Amica a Mia 🇮🇹 Buon Sabato 🍷 amiamo la tua ricetta della caponata quasi come le mie famiglie. Sei una cuoca meravigliosa, le tue ricette sono perfette. Dio benedica 🇮🇹🇮🇹💖💖💖💖
Cara Lauri, questi si che è un complimento formidabile. Grazie di cuore! Thank you for watching! God bless 💖
Buonissima Alessandra a me piace tantissimo hai fatto un buon lavoro 👍👏♥️🥰
Grazie carissima Maria. 💖
Hi, it is me again asking for how many guests this beautiful recipe is intended? thanks
I would say also for 6 to 8 people. This specific recipe is wonderful if left over. The next day, the flavors really coming together nicely.
Thank you so much for watching
many thanks!!! @@alessandrasfoodislove
I had this made with fish one time and I hated it. I think I might enjoy your version because I love all the ingredients that you have used.
I would be curious to taste it. But I think the eggplant and peppers are perfect together. Thank you so much for watching.
Yummyyyyyyy !!!!!
Caro Sabatino, grazie sempre di cuore. Saluti cari a tutti voi. 💖
I LOVE Caponata..❤️🤍💚
Caponata is one of my favorite dishes. My nonna would send us to school with caponata sandwiches for lunch. Just wondering if those knives are available anywhere in the US?
Nonna knew best! You must’ve been the envy in the school cafeteria. I love it with mozzarella in a good crunchy italian bread 🥖. Thank you so much for watching
Ciao Alessandra!🇺🇲🇮🇹🇺🇲🇮🇹. Fa caldo !!
Caro Bob non parliamo del caldo. Spero che ti sia piaciuta la ricetta. Grazie
Can I put the eggplant in the oven and bake them so that way it doesn't absorb lots of oil ? Thank you.
That’s a great idea. Even in the air fryer works. I’m sure it will be delicious. Thank you for watching
@@alessandrasfoodislove thank you so much for getting back at me. I will cut them in pieces and with a very little oil I will bake them. Grazie per rispodimi. Bella giornata a te.
@@bennedettocracolici5058 con piacere! Glad I could help 💚🤍♥️
I cooked eggplant and peppers in the air fryer. No need to soak in water.
Love it. Will try it for sure. 💕💕
Can This being made and preserved?
I’m sure it can but not sure of the canning process to preserve. You can also make a large batch and freeze individually. Hope this helps. Thank you for watching. 💖
How long can it be stored? Can we store them in a jar and put them in the fridge?
Yes, you can store it or use a canning method or even freeze it. Thank you for watching!
what if i dont rinse the capers because i want the salt to flavor the caponata
I’m sure that’s fine too.
I know if I do it your way it’s old country, thank you…God Blrss
You can always bake the eggplant instead of frying and nuke the celery....faster cooking time, especially in this heat!
Thank you for the great tips. Wonderful idea and it cuts down a few calories. 💖