The caponata from Sicily is an extremely tasty summer dish. Enjoy the famous pasta, which is lighter but extremely tasty!
Materials for four servings:
50 gr. extra virgin olive oil
500 gr. eggplants, cut into large cubes
One dry onion, chopped
Three cloves garlic, chopped
Two tender celery sticks, chopped
Two tsp. of pine nut
2 tsp. vinegar
2 tsp. blonde raisins
1 tsp. sugar
250 gr. tomatoes, con cache
250 gr. casarecce or similar pasta
800-900 gr. hot water
Eight green olives, cut in half
Two tsp. of capers
Four tsp. tbsp fresh basil, chopped
salt, black pepper
Procedure
Step 1
In a saucepan with a thick bottom, heat the olive oil and sauté the eggplants for 5 minutes. Add the onions, garlic, celery, and pine nuts, continue to sauté for 5 minutes, and extinguish with the vinegar.
Step 2
Add the raisins, sugar, tomatoes, salt, pepper and cook for 10' on low heat. Add the pasta and water and cook for 10 minutes, stirring regularly.
Step 3
Finally, add the olives, capers and basil, mix and remove. Be sure to serve the pasta with fresh basil leaves.
Tips
Don't skip any ingredients because they all have a real Sicilian authentic taste.
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