Showing posts with label Sicillian. Show all posts
Showing posts with label Sicillian. Show all posts

May 18, 2013

Sicillian Caponata (stew)

1 large eggplant diced
3 celery stalks with leaves diced
1 red onion diced up
10 capers (bottled ones drained)
1 tablespoon of sugar
20 green olives sliced
boiling water (a cup on hand for adding while cooking)
50g (2 tablespoons) of concentrate tomato paste

Place celery and onion in a boiling pot of salted water and blanch for five minutes. Drain and then place in a large frypan with olive oil with the diced eggplant.  Heat on medium heat stirring with wooden spoon.  Add capers, olives, sugar and tomato paste.  Add a little boiling water as you cook to make the mix moist.  Stir well cover and cook for around 25 minutes or so removing lid towards the end of the cooking.

Season with salt and pepper and serve either cold as an antipasto or warm with red meat, chicken or pasta as a sauce (i used this as a sauce for spaghetti)