Sicilian Eggplant Caponata Recipe at Rita Pablo blog

Sicilian Eggplant Caponata Recipe. Discard the oil and clean the pan. Increase the heat to medium, stir and cook until the vinegar scent has evaporated. In the same skillet, add another 5 tablespoons of olive oil and start frying the bell peppers until soft and lightly browned (photo 4). Place the eggplant in a colander for 30 minutes. Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Discard the oil and clean the pan. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Wash and cut eggplants into large cubes, approx ½ inch. Sprinkle lightly with sea salt, mix and transfer in a colander placed over a deep bowl or over a kitchen sink. Let rest for 40 minutes. Transfer to the bowl with the potatoes and set aside. Learn how to make caponata, a sicilian eggplant salad with onions, tomatoes, olives, capers, raisins and honey. Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar.

Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Let rest for 40 minutes. Discard the oil and clean the pan. Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Learn how to make caponata, a sicilian eggplant salad with onions, tomatoes, olives, capers, raisins and honey. Discard the oil and clean the pan. Place the eggplant in a colander for 30 minutes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Sprinkle lightly with sea salt, mix and transfer in a colander placed over a deep bowl or over a kitchen sink. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked.

Caponata siciliana Sicilian eggplant caponata. My family recipe

Sicilian Eggplant Caponata Recipe Sprinkle lightly with sea salt, mix and transfer in a colander placed over a deep bowl or over a kitchen sink. Discard the oil and clean the pan. Sprinkle lightly with sea salt, mix and transfer in a colander placed over a deep bowl or over a kitchen sink. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Wash and cut eggplants into large cubes, approx ½ inch. Let rest for 40 minutes. Discard the oil and clean the pan. Transfer to the bowl with the potatoes and set aside. Learn how to make caponata, a sicilian eggplant salad with onions, tomatoes, olives, capers, raisins and honey. Place the eggplant in a colander for 30 minutes. Increase the heat to medium, stir and cook until the vinegar scent has evaporated. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked. Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. In the same skillet, add another 5 tablespoons of olive oil and start frying the bell peppers until soft and lightly browned (photo 4).