Sicilian Caponata

Cook Time: 35 minutes

Difficulty: Easy
Serves: 4
Tagged in: Recipes

INGREDIENTS


Olive Oil 2 Tablespoons

Rosemary 1 Sprig

Carrots 1 (chopped)

Celery 1 (chopped)

Onions 2 (chopped)

Leeks 1 (chopped)

Aubergine (Eggplant) 1 large (chopped)

Potato 2 (chopped)

Basil 2 sprigs

Raisins 1 tablespoon

Pine Nuts 2 tablespoons

White Balsamic Glaze 2 tablespoons

METHOD


METHOD                                                                             

Prerequisites of Making Sicilian Caponata

  1. Chop all vegetables to a similar size, so that the cooking happens evenly and equally
  2. Coat the chopped potato and aubergine in flour and deep fry at a low temperature, so it gives a crispy texture.

For The Caponata

  1. Drizzle Olive oil in a pan.
  2. Add the chopped carrots, allow it to caramelise.
  3. Add the chopped carrots, celery and leeks and cook well.
  4. Add in some fresh basil for flavour
  5. Add the deep fried potato and aubergine and mix well.
  6. Remove from stovetop and add the pine nuts & raisins
  7. Season to taste & add fresh herbs as per preference.
  8. Finish off with a dash of vinegar and white balsamic glaze

               

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