JEWISH-STYLE CAPONATA
Introduction
This is the Roman version of the delicacy beloved by Sicilians. It was probably brought to the town by Sephardic Jews fleeing Spain through Sicily. By relocating, they also contributed to the migration of recipes and the adaptation of many regional dishes. The base of caponata is always aubergines, tomatoes, capers and olives, and the whole in each version is exceptionally tasty, regardless of whether served hot or cold.
Preparation method
Step 1
Preheat 6 tablespoons of olive oil. Cut the aubergines into thick dices and fry until tender and golden brown. Slice the celery, cut onion into feathers and tomatoes into dices. Chop the parsley.
Step 2
Preheat 6 tablespoons of olive oil. Cut the eggplants into thick dices and fry until golden brown. Slice the celery, cut onion into feathers and tomatoes into dices. Chop the parsley.
Step 3
Remove the aubergines from the pan. Fry the celery in a little oil, add the onion and garlic. Once they have gone soft, add the aubergine, olives and half of the parsley. In the end, add the balsamic vinegar and the tomatoes.
Step 4
Stir thoroughly and stew for 15-20 minutes. In the end, add the rest of the parsley, stir. You can eat it hot and cold.
Bon appetit!
Znak jakości Kuchni POLIN
"Cooked by Polin" is our quality seal - all recipes marked with it have been tested by us in our culinary lab. Thanks to this, the photos you see, show authentic dishes and we are sure that our recipes result in delicious food.
Go to the "POLIN's Kitchen"
Rate/ Rate the recipe
Rate this recipe - tell us if you enjoyed it!