'CAPUNATA DI MULINCIANI' Starter and side dish with a very pleasant smell, mainly cooked during summer, the Aubergine Caponata is a mixed vegetables recipe, with a sweet and sour taste. Its origin is still uncertain. Some people say it is linked to the Spanish or Catalan word 'caponada', a recipe made with fish, that included 'capone' (a type of fish) as one of the ingredient. The poorest class used to replace the fish with affordable vegetables.
4 black aubergines; 1 celery; 100 gr of pitted green olives; 1 spoon of capers; 1 spoon of pine nuts; 1 cup pf tomato sauce;1/2 glass of white vinegar;1/2 glass of sugar;1 small branch of basil; 1 onion; 100 gr of peeled almonds (optional); 1/2 spoon of raisin (optional); extra virgin olive oil, salt and pepper.
Wash and chop the aubergines. Put then in a wide pasta colander, sprinkle them over with salt and let them drain for approximately one hour, to let them get rid of the exceeding water and therefore absorb less oil while frying. After that, wash and dry them accurately before frying them in hot oil. As soon as they gild, drain them and place them on some kitchen paper.
Fry 2 finely sliced onions in a pan with 5 spoons of oil, add 2 celery hearts, previously scorched and cut into pieces, the tomato sauce, some basil leaves, olives, capers, pine nuts and, if you like, the raisin (previously put in lukewarm and squeezed). Add salt and pepper and let it cook for 10 minutes, over medium heat.
Add vinegar and sugar and mixed accurately, letting it partially evaporate. Add the aubergines, mix and switch off the gas.
Serve the caponata cold. You may sprinkle over it some ground toasted almonds, if you like.
Wine pairings: An intense and decise Sicilian white wine, as Grillo
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