Sicilian Caponata and Caramelised Onion
Sicilian Caponata and Caramelised Onion Sicilian Caponata 1 aubergine 3 carrots 50 g black olives (pitted) 50 g pine nuts 3 celery leaves 1/2 onion 3 tablespoons tomato passata 3 tablespoons of Ciokarrua Carob Extract Salt to taste How to make the caponata 1. In a pan, sauté […]
Sicilian Caponata and Caramelised Onion
Sicilian Caponata
- 1 aubergine
- 3 carrots
- 50 g black olives (pitted)
- 50 g pine nuts
- 3 celery leaves
- 1/2 onion
- 3 tablespoons tomato passata
- 3 tablespoons of Ciokarrua Carob Extract
- Salt to taste
How to make the caponata
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1. In a pan, sauté the onion together with the pine nuts. Set aside.
2. In another pan or skillet, fry the aubergines, carrots and celery, previously washed and diced.
3. Blot off the frying oil well with paper towels or kitchen paper.
4. Add all the fried vegetables to the pan with the onion and pine nuts, turn on the heat and stir in the tomato passata, the Ciokarrua extract and the olives.
5. Stir and combine all the ingredients. Adjust the salt and serve (hot or cold).
How to make the caramelised onion
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1. Take the onions, remove the outer layer, wash them and slice them finely.
2. Pour the sliced onion, the water and the oil into a pan.
3. Cook for about 20 minutes until the onion becomes soft.
4. Add the olives and the carob extract. Stir and adjust the salt.
5. Cook for another 10 minutes, stirring all the ingredients from time to time.
6. Serve hot or cold with slices of toasted bread.
