Caponata Di Melanzane – Michael Merz/Palermo

(*) Ingredients for six to eight people.

Soak the raisins  covered with cold water  for one night. Toast the pine nuts in a dry frying pan over medium heat until golden all over.  Keep turning to the other side.

Heat the oil in a wide frying pan. Fold the onion rings in it, turning them constantly. They must not be browned under any circumstances. Add the vegetables and fry them, turning them. Sprinkle with a little salt and continue turning to the other side until the vegetable mixture draws a tiny bit of juice.

Stir in the olives and add sugar (or honey). Increase the temperature and let the vegetable mixture fall together, turning constantly.

After about twenty minutes of cooking, add the drained raisins, add the vinegar and cook it down while continuing to turn.

Stir in the pine nuts, then sprinkle the very finely chopped kitchen herbs over the mixture. Apply everything on the spot hot, lukewarm or possibly room-warm.

Tips&Trick

Use only the precious Olio vergine for the caponata. Only this oil gives the Sicilian vegetable stew its characteristic good taste. Normally, a slightly less aromatic oil is used to sauté dishes. This can be heated to a higher temperature because it is purer and contains fewer colorings and flavorings than the Olio vergine we are looking for. But because in the caponata the onion rings and the vegetable bites are cooked at medium heat

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