Caponata siciliana - Ricetta Siciliana

Sicilian caponata - Sicilian recipe

🕐Tpreparation time: 50 min
🕰 Cooking Time: 100 min
🧏🏻‍♀️ Doses: 4-6 people

2 silk eggplants
1 large Tropea onion
3/4 cherry tomatoes without seeds and filleted
1 red pepper
40 g raisins
a stick of celery
100 g whole pitted green olives
30 g pine nuts
1 tablespoon of salted capers
extra virgin olive oil
3-4 tablespoon of white vinegar
1 tablespoon of orange blossom honey
2 tablespoons of bitter cocoa

🧑‍🍳 Preparation:
To prepare the caponata, first soak the capers in water for 10 ten minutes and the raisins in Marsala for 30 minutes. Then cut the aubergines into slices, sprinkle them with salt and let them rest for 30 minutes, so that they lose any excess water.
Once the time has passed, dab them and cut them into cubes.
Peel and chop the onion.
Cut the celery stick into chunks and strips and then the pepper into squares. 
At this point, devote yourself to frying the peppers and aubergines, to be done separately. Pour three tablespoons of oil into a pan and add the peppers, let them go for about 10 minutes.
Remove them from the pan and place them on absorbent paper to remove excess oil.
In the same pan, fry the aubergines, a few at a time, making sure that the flame is high and turning them slightly, in order to form a crunchy crust.
Transfer them to a sheet of absorbent paper. 
At this point proceed with the sautéed celery and onion, pouring some oil into the pan and then adding the two vegetables. Let go and two minutes before they are fried add the pine nuts.
Stir, so as to toast the pine nuts and then add the desalted capers, the well-squeezed raisins and the olives. Put out the fire. 
At this point add the tomatoes, peppers and aubergines.
Mix, season with salt and cook.
At this point add the tomatoes, peppers and aubergines.
Mix, season with salt and cook.
Meanwhile, in a small bowl, combine: 3 or 4 tablespoons of white wine vinegar, one of orange blossom honey and one or two of bitter cocoa, stirring to melt the honey.
Pour the mixture into the pan with the vegetables, light the heat and cook for 3/4 minutes, the time to let the vinegar evaporate. 
Transfer it into a large bowl, perhaps the one you will bring to the table and add a few chopped basil leaves to taste.
You can also complete with a sprinkling of ground almonds or grated dark chocolate.
Let the caponata rest for a few hours, or better still, serve it the next day.
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