Vegetables & legumes
Sicilian caponata
Sweet and sour eggplant stew with celery, capers and olives.
VegetarianVeganGluten-free
Ingredients
- 2 eggplants
- 1 onion
- 2 celery stalks
- 400 g crushed tomato
- 50 g pitted green olives
- 30 g capers
- 30 g wine vinegar
- 20 g sugar
- 60 g extra virgin olive oil
- Salt and pepper to taste
- Basil leaves
Step-by-step
Using a different robot? Switch it here:
- Cut the eggplants into dice, salt them and let them drain 15 minutes. Set them aside.
- Chop the onion and the celery 4 sec/speed 5, add the oil and saute 7 min/Varoma/spoon speed.
- Add the drained eggplant and saute 8 min/Varoma/reverse/spoon speed.
- Add the tomato, the olives and the capers. Set 12 min/Varoma/reverse/spoon speed.
- Add the vinegar and the sugar and set 4 min/Varoma/reverse/spoon speed.
- Adjust salt and pepper and let cool.
- Serve warm or cold with fresh basil.
Tips
- Caponata improves when rested, serve it the next day.
- The sweet and sour balance is key; adjust vinegar and sugar to your taste.
- It is ideal as a starter or a cold side dish.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
