Yum!<\/p>\n\n\n\n
First tasted it at Molly and Enrico’s a couple of years ago and loved it. Enrico was kind enough to make a bowl of it for Florek’s birthday party and it was so popular I barely got to taste it. So I figured it was time to have a go at it myself. Luca Pappagallo was consulted, as was Enrico and this afternoon I made it. And I love it. And Florek loves it too. <\/p>\n\n\n\n
I started with a large white onion, roughly chopped , a carrot and a celery stick, gently fried on olive oil, while in a small wok I had some oil heating up and some red and yellow peppers ready to fry. The chunks were not too small, as caponata must not turn into a mush, one needs to see what’s what. After the peppers the whole aubergine went into the oil, also cut into a medium sized chunks. <\/p>\n\n\n\n
When the veggies were resting on kitchen towel, I added some passata to the onion and celery, seasoned with salt, added the veggies in, some dry oregano too. Green and dark olives, stoneless. And finally I increased the heat under the pan and added 2 tbsps of white wine vinegar and some sugar. Once the vinegar evaporated I checked the seasoning and it was ready to come off the heat. Final touch should be basil, but I had none and also toasted pine nuts, super delicious, added texture and nuttiness. My own sourdough completed the picture. <\/p>\n\n\n\n
Brava Oluta! :-))<\/p>\n\n\n\n Yum! First tasted it at Molly and Enrico’s a couple of years ago and loved it. Enrico was kind enough to make a bowl of it for Florek’s birthday party and it was so popular I barely got to taste it. So I figured it was time to have a go at it myself. Luca … Continue reading Caponata Siciliana.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2025\/04\/1000022844.jpg\")
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