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Sicilian caponata
by: Jérémie Conan
- Preparation 45 min
- Portions 6 pers.
Ingredients needed
- 1 eggplant thinly sliced
- (6 tbsp) 90 g Intense Favuzzi extra virgin olive oil
- 60 ml (4 tbsp) Favuzzi organic white condiment
- 2 onions, cut into strips
- 3 cloves garlic, chopped
- 30 ml (2 tbsp) Fresh thyme
- 398 ml (1/2 can) Favuzzi Italian tomatoes
- 1 stalk celery cut diagonally
- 45 ml (3 tbsp) Capers
- 45 ml (3 tbsp) Sour cream
- 45 ml (3 tbsp) Of crushed pistachios
- 1 handful of rocket leaves
- Salt and pepper
Products used in this recipe
Steps of preparation
- Preheat oven to 180°C (350°F).
- Heat some Planeta olive oil in a pan and brown the onions over low heat.
- Add garlic and fresh thyme.
- Sauté over medium heat for 2 minutes (do not let garlic brown).
- Stir in tomatoes and simmer gently for about 15 minutes or until liquid has evaporated.
- Season and set aside.
- Brown eggplant slices on the grill without oil.
- Place on a baking sheet and drizzle with olive oil.
- Finish cooking in the oven (10 minutes), then cut into strips.
- In a large bowl, combine onion-tomato blend, eggplant strips, celery slices, capers and vinegar.
- Carefully toss with arugula, then season.
- Transfer to a plate and top with a tablespoon of sour cream.
- Sprinkle with crushed pistachios and add a drizzle (or more!) of Planeta extra virgin olive oil.
- Serve as a side dish with fish.
- For the picture, we seared a quality tuna steak over medium heat for 2-3 minutes on each side. We then cut it into cubes and divided them between plates before serving.
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