Sicilian Caponata
This Italian dish comes from @dukkah_and_greens and is perfect for preparing in the Original-Profi Collection®.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400g | Auberginen |
| Olivenöl | |
| 1 | rote Paprika |
| 1 | gelbe Paprika |
| 2 | Stangen Sellerie |
| 1 | Zwiebel |
| 1 | Knoblauchzehe, gehackt |
| 1 | Chilischote |
| Salz | |
| 300g | Kirschtomaten |
| 1 EL | Tomatenmark |
| 2 TL | Zucker |
| 1 EL | Kapern |
| 3 EL | Balsamico Essig |
| Pinienkerne | |
| Frische Basilikumblätter |
Instructions
Step 1 of 7:
Cut the aubergines into 2 cm cubes
Step 2 of 7:
Heat olive oil in the small saucepan and deep-fry the aubergines in batches. Drain on kitchen paper.
Step 3 of 7:
Cut the two peppers into bite-sized pieces and deep-fry them in batches as well. Then let them drain. Do the same with the celery.
Step 4 of 7:
Heat a little olive oil in the Original-Profi Collection® Serving Pan and gently soften the sliced onion, the chopped garlic clove and the chili pepper in it with a pinch of salt.
Step 5 of 7:
Cut 300g cherry tomatoes into small pieces and add them.
Step 6 of 7:
Stir in the tomato paste, the fried vegetables, sugar, capers, and balsamic vinegar. Simmer over low heat for 20 minutes. Then season to taste and leave to infuse a little.
Step 7 of 7:
Caponata tastes best at room temperature. Place the Frying Pan on the table and garnish with pine nuts and fresh basil leaves.
