In breve
The dish in short
- Aubergines diced, salted in a colander for at least 1 hour to draw out the bitter water, dried, then fried in seed oil.
- Celery boiled for 5 minutes, then fried in a little olive oil.
- Onion, green olives, capers and tomato cooked down into a thick sauce before the aubergines go in.
- Finished with white wine vinegar and sugar, cooked until the sharp smell of vinegar eases.
- Rested until it is at room temperature and served with basil; out of the fridge 2 hours at most.
Il video, Palermo, Sicilia
Caponata
The video: Sweet-and-sour Sicilian aubergines with celery, olives and capers
Diced aubergines salted and fried, then stirred into onion, tomato, boiled celery, green olives, capers and pine nuts and finished with vinegar and sugar, served at room temperature: a dish of western Sicily on the national list of traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 19 min
- Cooking
- 35 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
