The eggplant once came to Europe from Asia via Persia and is not only at the top of the superfood hit list in Italy. The two chefs Ciccio Sultano and Nicola Zamperetti present the melanzani classic "Caponata".
Preparation time: 1 hour 30 minutes
Cooking time: 5 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Melanzane |
| 150 | g | Celery stalks |
| 200 | g | White onions |
| 150 | g | Polpa di Pomodoro |
| 20 | ml | Olive oil, extra virgin |
| 30 | g | Pickled capers |
| 40 | g | Pickled green olives, pitted |
| 50 | ml | Red wine vinegar |
| 25 | g | Wildflower honey |
| 1 | Basil sprig | |
| 1 | Mint sprig | |
| Salt | ||
Tip:
Caponata tastes best if it is left to stand for a day - chilled - and then served at room temperature.
Recipe from the Falstaff cookbook "The best recipes in Italy".
