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
- Dice onion and mince garlic
- Cut aubergine into cubes
- Cut celery in slices
- Dry capers on paper towel
Cook
20 min
Sauté onion and aubergine
medium/high heat so aubergine becomes golden brown. Stir to prevent burning ~8 min
Cook celery
~5 min
Add garlic, tomatoes, capers, vinegar, oregano and celery
stir and bring to boil/simmer ~12 mins
Cook pasta
~10 min
Taste and add a tea spoon sugar if it’s too sour
Variations
- Garnish with fresh basil leaves
- Add olives or use them to replace capers
- Add carrots to give natural sweetness