Preparation

The aim of Torres & Ribelles is to offer you, the readers, some of the tastiest and best recipes we know. That is why today we brought to you an Italian recipe, Sicilian Caponata.

In this recipe we can find an exquisite variety of vegetables, as well as a great contribution of vitamins and minerals, such as Vitamin C, calcium, iron, phosphorus, etc. coming from the vegetables.

Elaboration

The first thing that we have to do to start our Sicilian Caponata plate is chopping the aubergines in cubes, and pour them into salt and water during an hour. After this, dry and reserve them for later while chopping the other vegetables in the same shape.

When all the vegetables are chopped, put a little of Betis olive oil in a cooking pot. When it is hot, stir fry the aubergines for 6 minutes. Take them off the pot, put a little more of olive oil and low the heat to stir fry the celery (5 minutes approximately without letting them burn). Take it off and reserve.

Then, repeat the same step about the olive oil and add the peppers with a pinch of salt. Cook them for 6 minutes and retire.

Finally, put a tablespoon of Betis olive oil and stir fry the onion for 5 minutes. Increase the fire and put the tomatoes for 5 minutes. Add the vinegar and sugar and keep on  cooking them for 8 minutes, while putting the reserved vegetables inside with the chopped olives and caper.

If we want to add some anchovies this would be the correct moment. Leave all the ingredients for 5 minutes more and retire to let them cool by leaving them in the fridge an entire night to let the savours mix.

Note: The plate is thought to have the quantity from 2 to 4 people, depending on the guests’ appetite. It can be served with bread, fajitas or any other way.