Sicilya Patlıcanlı Caponata Tarifi: Lezzetli Bir Deneyim: Sicilya patlıcanlı caponata tarifi, Akdeniz mutfağının en gözde ve lezzetli yemeklerinden biridir. Bu geleneksel yemek, kızarmış patlıcanın tuzlu zeytin, kapari, kereviz, soğan ve domatesle bir araya gelmesiyle ortaya çıkar. Sicilya’nın zengin kültürel mirasını ve lezzetlerini yansıtan caponata, hem ana yemek olarak hem de meze olarak… https://habervip.org/2025/11/09/sicilya-patlicanli-caponata-tarifi-lezzetli-bir-deneyim/?utm_source=dlvr.it&utm_medium=mastodon #Akdenizmutfağı #ÇanakkaleDomatesi #caponata habervip.org
#caponata
J'en ai jamais fait moi même mais c'est vrai que ça fait envie, là.
Mon traiteur libanais préféré (qui était Palestinien en fait - mais qui a fermé y a qq années...) la faisait avec des aubergines quasiment torréfiées, c'était exquis.
(sinon avec des aubergines, je te recommande hautement la #caponata - avantage, on n'allume pas le four)
Playing Sicily on a Jersey porch.
I grew up on what is called eggplant caviar, a rare delicacy available to a lucky few only a couple of months a year after a lengthy wait in a grocery store line and a laborious process.
Later, I learned eggplant caviar had other names: adjapsandali, caponata, ratatouille, imam bayildi, zaalouk…
On our trip to Sicily, we ordered it in every restaurant. All different — all good.
At home, I wanted to make my own and combine the most memorable elements from the ones we tried. It worked.
Sweet, sour, savory, crunchy, chunky, smooth, oily but not too much, bold but mild, filling but not overwhelming — that was it. I’d say this is my favorite version.
The recipe in Clifford Wright’s Cucina Paradiso was my starting point. Then, I improvised.
WHAT WENT IN
— vegetable oil to deep fry;
— good olive oil to saute;
— 4 large globe eggplants cut 3/4”, salted and sweated for 2 hours, blotted dry;
— 8 celery stalks — tender center ones, cut 3/4” chunks;
— 2 large onions, sliced;
— 4 garlic cloves, minced;
— 1/4 cup double concentrated tomato paste mixed with the same amount of water;
— 6 plum tomatoes, skinned, seeded, chopped;
— 1 cup castelvetrano olives, pitted, quartered;
— 4 Tbsp capers, rinsed;
— 1/2 cup raisins;
— 1 Tbsp sugar;
— 6 Tbsp red wine vinegar;
— 2 tsp dried oregano;
— 1/2 tsp unsweetened cocoa powder.
THE PROCESS
1. Deep fry the eggplant and celery in batches in vegetable oil at 350°F and set on paper towels to absorb extra oil. Wok is best for this.
2. In a large braising pan, sauté onions on medium high until deep brown.
3. Add garlic and sauté until fragrant.
4. Add the rest of the ingredients besides cocoa powder — one at at time — mixing in carefully but thoroughly. Cook for about 15 min.
5. Gently fold in eggplants and celery. Cook for another 10 min.
6. Add cocoa powder. Mix in and off heat.
#food #caponata #italianfood #homemade #eggplant #cookinathome #inmykitchen #cookingtherapy
I grew up on what is called eggplant caviar, a rare delicacy available to a lucky few only a couple of months a year after a lengthy wait in a grocery store line and a laborious process.
Later, I learned eggplant caviar had other names: adjapsandali, caponata, ratatouille, imam bayildi, zaalouk…
On our trip to Sicily, we ordered it in every restaurant. All different — all good.
At home, I wanted to make my own and combine the most memorable elements from the ones we tried. It worked.
Sweet, sour, savory, crunchy, chunky, smooth, oily but not too much, bold but mild, filling but not overwhelming — that was it. I’d say this is my favorite version.
The recipe in Clifford Wright’s Cucina Paradiso was my starting point. Then, I improvised.
WHAT WENT IN
— vegetable oil to deep fry;
— good olive oil to saute;
— 4 large globe eggplants cut 3/4”, salted and sweated for 2 hours, blotted dry;
— 8 celery stalks — tender center ones, cut 3/4” chunks;
— 2 large onions, sliced;
— 4 garlic cloves, minced;
— 1/4 cup double concentrated tomato paste mixed with the same amount of water;
— 6 plum tomatoes, skinned, seeded, chopped;
— 1 cup castelvetrano olives, pitted, quartered;
— 4 Tbsp capers, rinsed;
— 1/2 cup raisins;
— 1 Tbsp sugar;
— 6 Tbsp red wine vinegar;
— 2 tsp dried oregano;
— 1/2 tsp unsweetened cocoa powder.
THE PROCESS
1. Deep fry the eggplant and celery in batches in vegetable oil at 350°F and set on paper towels to absorb extra oil. Wok is best for this.
2. In a large braising pan, sauté onions on medium high until deep brown.
3. Add garlic and sauté until fragrant.
4. Add the rest of the ingredients besides cocoa powder — one at at time — mixing in carefully but thoroughly. Cook for about 15 min.
5. Gently fold in eggplants and celery. Cook for another 10 min.
6. Add cocoa powder. Mix in and off heat.
#food #caponata #italianfood #homemade #eggplant #cookinathome #inmykitchen #cookingtherapy
Bon ça sent le printemps, mais les légumes de saison restent ceux de l'hiver...
Alors pour éviter les tomates du Maroc et les poivrons en serre chauffée, je me suis souvenu d'avoir entrelu l'été dernier et vite écarté l'idée d'une #caponata ...aux carottes. Quand on a des aubergines... la question se pose même pas.
Mais là, on n'en a pas, et franchement à la carotte c'est excellent.
Mom’s “#caponata following my maternal Sicilian grandmother’s tradition, served with my recipe for “#mafalda a Sicilian semolina bread with sesame seeds.
I also made a loaf of sliced bread.
#food
Today is the third day of winter, day 3/90, and 358/365 year. Two days to Christmas.
#CAPONATA alla SICILIANA per Giorno di Santo Stefano
(“”)
My grandmother’s recipe (made by mom and me) including eggplant, onions, celery, tomatoes, olives, pine nuts, etc., served with my own homemade bread.
In Italy, #SantoStefano is the day following Christmas, December 26th. It’s the Feast of Saint Stephen, or #SaintStephensDay. #food #Christmastide
@Krautreporter
Stimmt, dieser "Auberginenmatsch" ist köstlich!
#Caponata
Someone shared a #recipe for #caponata that I decided to try and it was very clear step-by-step instructions - with pictures! Resulting dish is delish, will definitely make again. 🥰
#SicilianFood #cooking #CiboSiciliano #homecooking #ItalianFood #food
https://www.giallozafferano.com/recipes/caponata-eggplant-salad.html
PESCE SPADA alla GRIGLIA con CAPONATA SICILIANA
(“”)
Grilled #swordfish with Sicilian #caponata
The swordfish was basted with olive oil and then seasoned with a medley of crushed pepperoncino, juniper berry, sea salt, and black pepper.
#Wine is a California vintage 2018 Chardonnay from Chalk Hill appellation (AVA) of Sonoma County by Rodney Strong.
Mom’s Sicilian-style #caponata from grandma’s traditional recipe; plus my “#mafalda”, or pane Siciliano.
The cheese is Kaltbach Le Crémeux, a smear-ripened cheese produced in Emmen, Switzerland. It’s aged for 4-5 months in the Kaltbach Cave.
#Bread #CucinaItaliana #food #vegetarian
Day 3/89 of winter, 357/365 year.
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