Here is the best caponata recipe according to readers of 750g, a delicacy made with eggplant

L’aubergine, it’s the little pleasure of summer! We appreciate it in all its forms, because it goes well with many dishes and vegetables and lends itself to many types of cooking. From May to September, we savor its delicate and tender flesh, appreciated for more than 800 years before our era! Yes, eggplant is also one of the oldest cultivated vegetables, And we understand why. This strange vegetable is found in many recipes such as ratatouille, tian or even in Cyril Lignac’s eggplant caviar. But it is especially in the Sicilian caponata enjoyed the most with this very popular recipe. It can be eaten hot, lukewarm but it is particularly appreciated cold.

Preparation and cooking of vegetables

To start, wash all the vegetables and soak the raisins in wine vinegar. Cut 1 kg of aubergines into small dice of about 1 cm on each side, then brown them in a very hot pan to brown them. Add 3 to 4 tablespoons of olive oil when the eggplants begin to cook. Once cooked, set aside. Cut the celery stalks and blanch them in a pan of boiling water with a pinch of salt. Drain and sauté over low heat with a drizzle of olive oil. Also book.

Cooking the caponata

Brown the two onions that you have previously minced, until they become translucent. Then add the diced tomatoes, minced garlic and sugar, then cook over medium heat for about 10 minutes. Feel free to season to taste. Then add the aubergines, capers, celery, olives and raisins before browning everything for about ten minutes. The vinegar smell should have evaporated completely. Just before serving, add some pine nuts and fresh basil leaves. You can eat it hot, but we advise you to let it rest for 30 minutes to appreciate its flavors even more. It is also a real delight when served cold.