How to Cook Eggplant Caponata: Sicily in One Pan скачать в хорошем качестве

How to Cook Eggplant Caponata: Sicily in One Pan

How to Cook Eggplant Caponata: Sicily in One Pan We are taking a ride down to Sicily today to make the ultimate Eggplant Caponata! If you have ever wondered how to cook eggplant so it’s perfectly full of flavor, this is the video you’ve been waiting for. I’m going to show you exactly how to make homemade caponata the traditional way. This authentic eggplant dish is a Sicilian staple found alongside fresh arancini and bread. It's the perfect Italian appetizer or side dish that brings the Mediterranean to your kitchen. Whatever you do, don’t buy caponata in a can! This one-pot recipe is a naturally vegan and vegetarian dish, making it a fantastic option for anyone looking for plant-based Italian recipes. Once you see how simple it is to whip up, you’ll never go back to store-bought. The magic of this recipe is the "Agrodolce" flavor (sweet and sour). It actually tastes much better the next day! I’ll show you exactly how to store it in a jar for the perfect healthy snack ready all week long. Ingredients: 1.5 lb eggplant, cubed 2 celery stalks, diced 1 yellow onion, chopped 1/3 cup green olives, pitted and chopped 2 tbsp capers, rinsed 2 tbsp tomato paste 1 lb cherry tomatoes, halved 1 shot white wine vinegar 1 tbsp sugar Sunflower oil Olive oil Salt and Pepper to taste Fresh basil to finish Instructions 1. In a large pan, heat the sunflower oil. Fry the cubed eggplant in batches until golden brown and tender. Remove and set aside on paper towels to drain. 2. In a separate deep skillet, sauté the diced celery and onion with a drizzle of olive oil until they become soft and translucent. 3. Stir in the tomato paste and cook for about one minute. 4. Add the cherry tomatoes, olives, capers, white wine vinegar, sugar, and a pinch of salt and pepper. Let this simmer for 5 minutes until the tomatoes break down a bit. 5. Fold the fried eggplant and fresh basil back into the pan. Stir gently so you don't mash the eggplant. 6. Remove from heat and let it rest. Caponata is traditionally served at room temperature or cold. ⭐ Video Chapters 0:00 The Essence of Sicily: Caponata 1:00 Frying Eggplant 2:17 Building the Vegetable Base 4:01 Creating the Agrodolce (Sweet & Sour) Sauce 4:55 Folding in the Eggplant and Basil 6:47 The Importance of Resting and Dipping Bread 7:28 Giovanni Why You’ll Love This Recipe: ✅ Iconic Sicilian Flavor: A perfect balance of salty capers, briny olives, and sweet-tart vinegar. ✅ The Ultimate Appetizer: Perfect on bruschetta, as a side for fish, or eaten straight out of the bowl. ✅ Make-Ahead Friendly: It actually tastes better 24 hours later, making it the perfect party prep dish. Comment Below: Caponata is like a fingerprint, every Sicilian nonna makes it differently! Do you add raisins for extra sweetness, or maybe some toasted pine nuts for crunch? Let me know your family secrets in the comments! 👇🍆🇮🇹 Follow Giovanni: ▶️ YOUTUBE    / @unpezzoditalia   ▶️ INSTAGRAM   / unpezzoditalia   ▶️ FACEBOOK   / unpezzoditalia   ▶️ TIKTOK   / unpezzoditalia   🍳Tools Used in this Video (links may earn commission). Pots & Pans: https://rstr.co/caraway/43648 10% off Code: UNPEZZODITALIA10 Induction Cooktop: https://amzn.to/4sA3pr1 #eggplant #italianfood #easyrecipe