We started this week with a very Italian meat recipe called Osso Bucco, and we will be continuing on that thread with another Italian dish that can be eaten as a warm vegetable side dish or a cold antipasto.
Caponata is a dish that most people who are familiar with Italian cuisine would associate with Sicily -- and they would be very right. The dish has spread all over the Italian peninsula, and other provinces have different versions of this, but the best one is still from Sicily. All told, this is a zesty summer dish that's ideal for perking up a lazy appetite on a hot day.
Eggplant, aubergine!
All the different methods of making it are more or less the same - the thing that makes it special, though, is the quality of the eggplants, tomatoes, and vinegar. Always try to get hold of nice firm eggplants with very few seeds - have a look down in your local market to see if you can find good ones.
Don't be tempted to cut the eggplant chunks too small or they will take on so much oil that they will become heavy. If this happens you don't get to admire the lovely creamy flavor and texture.
Here we go with the recipe!
AuthorBreville PH
Place eggplant chunks into a large colander, sprinkle with salt mixing well. Leave to drain for 30 minutes.
After the 30-minute draining, rinse eggplant well with running water. Drain and pat dry.
Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes. Add oil and heat for 1 more minute.
Add onions and garlic, sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally.
Add capsicum and celery, sauté for 3 minutes. Then add the eggplant and mix well.
Place EasySear™ pan back into slow cooker base. Add tomatoes, vinegar, brown sugar, olives and capers, mix lightly through.
Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting and cook for 3 to 4 hours or until eggplant is tender. Season to taste with salt.
Setting Variation: Use the Low setting and cook for 4 to 6 hours or High setting for 3 to 3½ hours.
Viola! You have Caponata! Serve as an accompaniment to meat or chicken, or even on its own with crusty bread - it will taste just as good. Enjoy!
Ingredients
Directions
Place eggplant chunks into a large colander, sprinkle with salt mixing well. Leave to drain for 30 minutes.
After the 30-minute draining, rinse eggplant well with running water. Drain and pat dry.
Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes. Add oil and heat for 1 more minute.
Add onions and garlic, sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally.
Add capsicum and celery, sauté for 3 minutes. Then add the eggplant and mix well.
Place EasySear™ pan back into slow cooker base. Add tomatoes, vinegar, brown sugar, olives and capers, mix lightly through.
Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting and cook for 3 to 4 hours or until eggplant is tender. Season to taste with salt.
Setting Variation: Use the Low setting and cook for 4 to 6 hours or High setting for 3 to 3½ hours.
Viola! You have Caponata! Serve as an accompaniment to meat or chicken, or even on its own with crusty bread - it will taste just as good. Enjoy!