Caponata Siciliana is a side dish of sauteed/stewed vegetables in a sweet and sour red wine vinegar reduction. The beauty of caponata is that it will keep on the fridge for a week or so you can make it a few days in advance, as I chose to do today in preparation for Rosh Hashana.
This recipe is a little time consuming but well worth it (the page linked might take a minute or two to load so open it in a separate tab while you read on).
The reason I find this to be appropriate for Rosh Hashana is that the combination of sweet- for a sweet new year - and sour, for people like me who prefer savory to sweet- makes a perfect dish to please most palates. I may have started a new tradition!
Peeling the eggplants. I only peel half because some might not like the texture of the peel.
After letting the eggplant chunks sit in salt, they are sauteed and then set on paper towel to drain.
The onions and celery jump into the pan
Followed by the rest of the crowd. Check out those wonderful colors.
No comments:
Post a Comment