Caponata

35 min

Caponata

This traditional starter from Sicily is adopted to be a full meal. The combination of tomatoes, celery and Balsamic vinegar create an Italian sweet and sour sauce.

Ingredients

4-5 servings

500 g

400 g
1-2
50 g
4 sticks

Fussili or other pasta

Tomatoes canned
Aubergine
Capers

Celery

2 tea sp

2 TBL sp

1
2 cloves

Balsamic vinegar

Oregano

Onion yellow
Garlic
Sugar (to taste)
Parmesan

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut aubergine into cubes
  3. Cut celery in slices
  4. Dry capers on paper towel

Cook

20 min

pan 1b

Sauté onion and aubergine

medium/high heat so aubergine becomes golden brown. Stir to prevent burning ~8 min

pan 2 green

Cook celery

~5 min

pan 1 continued

Add garlic, tomatoes, capers, vinegar, oregano and celery

stir and bring to boil/simmer ~12 mins

pan 2

Cook pasta

~10 min

pan 1 continued

Taste and add a tea spoon sugar if it’s too sour

waves

Variations

  • Garnish with fresh basil leaves
  • Add olives or use them to replace capers
  • Add carrots to give natural sweetness

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