Caponata à la Danoi #cookingwithferleon

Singlemade: Caponata, a Sicilian stew with eggplant

Here it is: the #cookingwithferleon winning recipe! Danoi entered this caponata, a Sicilian aubergine stew. Just one bite of this caponata made me taste Italy’s sunshine! #lavitaebella

And not just the flavours convinced me. This recipe is totally easy to make, ànd it’s single-proof! It’s multi-purpose as well: you can serve it as a pasta sauce or as a barbecue salad. Danai prefers letting it cool before serving it with some bread. I can really recommend this serving tip! 😉

Of course, I used my Ferleon-pot to make this recipe, but it was raining In Berlin on the day of the photoshoot, so it was too dark to take pictures with the Ferleon. Raincheck on that! I won’t mind one bit making this dish again. :-p

Be sure to take a look at Danoi’s website. There’s a bunch of delicious Italian recipes to be discovered!

Ps: I slightly modified the recipe to make it Singlemade’s own. 😉 You can find the original recipe here.

Singlemade: Caponata, a Sicilian stew with eggplant

Print Recipe
Caponata à la Danoi #cookingwithferleon
Caponata à la Danoi #cookingwithferleon
Course Lunch, Starter
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Extra
Course Lunch, Starter
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Extra
Caponata à la Danoi #cookingwithferleon
Instructions
  1. Heat the pot over a medium heat and add a generous dash of olive oil. Peel the onion and cut it into crescents over the pot. Stir and leave to fry.
  2. Cut the celery into pieces of about 0,5 cm and add them to the onion. Stir. Cut the pepper into thing rings or strips, add them to the rest and stir. Cut the aubergine into cubes of about 1 cm, add them as well and stir. Dice the tomato*, add the pieces, stir.
  3. Add the tomato purée, 1 tablespoon of wine vinegar and 2 tablespoons of balsamic vinegar, with agave syrup, 10 turns of the pepper mill and 2 generous dashes of salt. Stir and bring to a boil. If it sticks to the pot too much, add a tablespoon or two of water.
  4. Turn down the heat and leave the stew to simmer onder a lid for about 15 minutes. Stir every 5 minutes. It’s done when the aubergine goes soft.
  5. While the stew simmers, roughly cut the parsley.
  6. Just before serving, stir in a handful of pine nuts along with the parsley. Serve cold or warm, as you like.
Recipe Notes

Danoi’s Tip: Caponata comes in many shapes. For example you can add raisins, olives or capers. In short: just go all out on this basic recipe! :-p

In the original recipe, Danoi uses 2 tomatoes that have been skinned and deseeded. I don’t think that’s necessary and too much of a hassle. #lazy But don’t let me stop you 🙂

Singlemade: Caponata, a Sicilian stew with aubergine


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Stijn and Caroline agree: this dish really deserved to win. Stijn enjoyed it two days in a row and he prefers it cold on bread. He’s planning on bringing it to a barbecue as a salad!


#Singlemade_it!

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)