Caponata
Ingredients for 4 persons
2 Diced Aubergines (Eggplants)
4 Diced Potatoes
2 Medium size Bell Pepper, diced
2 Tablespoons Capers
1 Chopped Onion
1 Glass White Wine Vinegar
4 Tablespoons Sugar
400 gr (14.10 oz) Peeled Tomatoes
50 gr (1.76 oz) Black Pitted Olives
Laurel Leaves
Basil Leaves
Chopped Parsley
Extra Virgin Olive Oil
Salt and Black Pepper
The traditional recipe of Caponata is prepared with aubergines, peppers and potatoes that have been fried, this is a lighter version
Bring a pot of water to a boil
Heat a frying pan then add the olive oil, once hot, add the aubergines. Use a couple of tablespoons of oil, thus prevent them from absorbing too much oil
After about 2 minutes the aubergines are lightly brown, sauté and continue cooking for a few more minutes. Once done, set them aside
Pour in olive oil into the hot pan, add peppers, stir continuously and let cook for about 6 minutes then set aside
In the meanwhile put the potatoes into boiling water without adding salt, and let it simmer for about 5 minutes, once ready drain and set aside with the other vegetables
Pour the olive oil into the hot pan, add the laurel leaves, onion, capers and olives, let it cook for a couple of minutes
When the onion is well gilded squeeze the peeled tomatoes into the pan with your hand and cook for 5-6 minutes
When the sauce is ready, add the vegetables, salt and black pepper, pour in the white wine vinegar, add sugar, stir well and cook for about 10 minutes
Turn the heat off, break the basil leaves with your hands and put in the pan, remove the laurel leaves, stir and transfer to the serving dish
Garnish with chopped parsley, basil leaves and serve
