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Caponata is a traditional Sicilian dish that represents the vibrant flavors of the region. Palermo-style Caponata is a variation of this dish that originates from Palermo, the capital city of Sicily. With its sweet and sour flavors, this versatile dish can be enjoyed as a side dish, appetizer, or even a main course. Here’s how you can make Palermo-style Caponata in your own kitchen.
Ingredients:
– 2 eggplants, diced
– 2 celery stalks, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 large onion, diced
– 4 cloves of garlic, minced
– 1 can of diced tomatoes (14 oz/400g)
– 1/2 cup green olives, pitted and roughly chopped
– 1/4 cup capers, rinsed and drained
– 1/4 cup red wine vinegar
– 2 tablespoons sugar
– 1/3 cup pine nuts, toasted
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Start by salting the diced eggplants and leaving them in a colander for about 30 minutes. This helps remove some of the bitterness. Rinse the eggplants thoroughly and pat them dry with a paper towel.
2. In a large skillet or frying pan, heat a generous amount of olive oil over medium heat. Add the diced eggplants and cook until they are golden brown and tender. Remove the eggplants from the pan and set them aside.
3. In the same pan, add more olive oil if necessary and sauté the diced celery, red and yellow bell peppers, onion, and minced garlic. Cook until the vegetables have softened.
4. Add the diced tomatoes, green olives, and capers to the pan. Stir well to combine all the ingredients.
5. In a separate small bowl, mix together the red wine vinegar and sugar until the sugar has dissolved. Pour this mixture over the vegetables in the pan.
6. Return the cooked eggplants to the pan and stir everything together. Season with salt and pepper to taste.
7. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, allowing the flavors to blend together.
8. In the meantime, toast the pine nuts in a dry skillet over medium heat until they become golden brown. Keep an eye on them as they can easily burn.
9. Once the has finished simmering, remove it from the heat and let it cool slightly.
10. Stir in the toasted pine nuts and chopped basil leaves. These ingredients add a wonderful aroma and enhance the overall flavor of the dish.
11. Transfer the Palermo-style Caponata to a serving dish or store it in a glass jar for later use. It can be warm or cold, making it a perfect dish to prepare in advance.
Palermo-style Caponata is a delightful medley of flavors that combines the sweetness of cooked vegetables, the tanginess of vinegar, and the saltiness of capers and olives. The addition of toasted pine nuts and fresh basil gives it a unique texture and aromatic finish. This Sicilian dish is sure to captivate your taste buds with its authentic taste and versatility. So gather the ingredients and bring a taste of Palermo to your kitchen with this delicious Caponata .
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