Today we discover how to make a delicious appetizer from Sicily: sweet-and-sour eggplant Caponata served with swordfish cubes. Have you ever tried it? We are sure it will be love at first taste!
00:00 - INTRODUCTION
00:09 - EGGPLANT CUTTING
00:30 - EGGPLANT FRYING
00:50 - OTHER VEGETABLES
01:11 - SWEET-AND-SOUR SAUCE
01:20 - VEGETABLES COOKING
01:50 - TOMATO SAUCE
02:07 - SWORDFISH CUTTING
02.27 - SWORDFISH COOKING
03:12 - FINAL PRESENTATION
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★ INGREDIENTS AND RECIPE for 4/6 servings:
3 eggplants (long, dark ones)
1 and 1/3 lbs (600 g) swordfish
4 and ¼ oz (120 g) Sicilian green olives (weight including stone)
30 salted capers
3-4 stalks of celery
½ cup (150 g) tomato sauce
2 onions
Half a glass of white wine vinegar (of good quality)
1 and 1/2 tablespoons of sugar
Salt and pepper to taste
Olive oil to taste
Olive oil for frying as needed
Wash the eggplants, cut them into cubes, then soak them in water and salt. Dry them and fry them in plenty of olive oil. As the eggplants are fried, salt them and put them to drain in a colander. The longer they drain, the more grease they will lose. Slice the onions, chop the celery, stone the olives, and rinse the capers. Prepare the sweet and sour sauce by combining vinegar and sugar, then stir well until the sugar has dissolved. Cook celery, pitted olives, and capers for 5 minutes in boiling water, then drain well. Cook the onions with oil and 1 cup of water until golden brown. Add the vegetables to the onions. Add the sauce and salt, and cook for 7 to 10 minutes. Finally, add the sweet and sour sauce, let it fade for a minute, then turn it off. Cook the swordfish in a pan with oil, salt, and pepper for 8-10 minutes. Lay the eggplant and swordfish on a plate and mix well. Top with the sweet-and-sour sauce and refrigerate for a few hours. Before serving, stir everything together.
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#caponata
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16 авг 2024
