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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
Canned tomatoes
Aubergine
Capers
Celery

2 tea sp
2 TBL sp
1
2 cloves
1 tea sp
50 g

Balsamic vinegar
Oregano
Onion yellow
Garlic
Sugar
Parmesan

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut aubergine into cubes
  3. Dry capers on paper towel
  4. Either peel the outer layer of the celery and slice finely, or cook in boiling water for a few minutes. Otherwise the celery will be too hard.

Cook

20 min

pan 1b

Sauté onions and aubergine

medium/high heat ~2 min, season with salt and pepper

Reduce heat and add celery and garlic

medium heat, until aubergine is golden brown
~5 min

pan 2

Cook pasta

~10 min

pan 1 continued

Add tomatoes

stir and bring to boil/simmer ~2 min

Add capers, vinegar, sugar and oregano

simmer ~10 min

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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