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Vegetable Caponata Recipe

Vegetable Caponata Recipe

Vegetable Caponata Recipe

(caponata di verdure)

Preparation time : 30 minutes + 15 minutes cooking time

Ingredients for 4 servings

  • extra-virgin olive oil 7 tbsp (100 ml)
  • eggplant, diced 1/2 lb (250 g) about 1 small
  • zucchini, diced 31/2 oz (100 g) about 1 small
  • celery, chopped 13/4 oz (50 g) about 2 stalks
  • onion, diced 13/4 oz (50 g) about 1/3 cup
  • black olives 1 oz (25 g) about 5 olives
  • salt-packed capers 3/4 oz (20 g), rinsed
  • pine nuts 2 tbsp (15 g)
  • pistachio nuts 2 tbsp (15 g)
  • raisins 3 tbsp (15 g)
  • crushed tomato 31/2 oz (100 g)
  • basil 1 bunch, washed, dried, torn into pieces
  • vinegar 1 tsp (5 ml)
  • sugar 1 tbsp (10 g)
  • salt and pepper to taste

Method :

  1. Put the diced eggplant in a colander, salt lightly and let it stand until it releases all the bitter juices. Heat 5 tablespoon oil in a skillet over medium-high heat and sauté the eggplant and celery until browned, about 15 minutes.
  2. Heat the remaining oil in a skillet, add the diced onion and sauté until they start to turn brown. Add diced zucchini and sauté lightly.
  3. Add the raisins, rinsed capers, pine nuts and black olives.
  4. Add the crushed tomato and the fried diced eggplant. Season the mixture with salt and pepper and cook for a few minutes. Add the vinegar and sugar and lastly, add a few pistachios and the basil.

The famous bronte pistachios

  • It seems that the pistachio plant, whose gastronomic and therapeutic qualities are mentioned in the Old Testament, originated in the Syrian city of Psitacco. A further confirmation that it was the Arabs who brought and spread pistachios in Sicily is the fact that the Sicilian dialect term given to this oily seed with so many important nutrients is frastuca, which derives from the Arabic frastuch, which in turn derives from the Persian fistich.
  • Pistachio cultivation reached its height on the island during the second half of the 19th century, at the foot of Mount Etna in the Bronte area. Today this prized Mediterranean specialty is known all over Italy and indeed all over the world: Bronte pistachios are sought after for their aroma in confectionery and ice cream but also for adding flavor to savory dishes such as the quintessentially Sicilian vegetable caponata.