CookEasy+ Caponata
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recipe by Kenwood
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- Total Time
- 1hr 20mins
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- Serves
- 4
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- Calories
- 386
Every Italian region has a version of caponata and there are variations of this recipe even within different areas of the same region. Following is the version from Palermo, in Sicily. User generated recipes have not been re-tested by Kenwood.
Inspired by: https://blog.giallozafferano.it/mille1ricette/recipe updated 14 Oct. 2020
Ingredients
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- Eggplant
- 5
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- Celery stalk
- 120 g
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- Onion
- 200 g
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- Canned plum tomatoes
- 150 g
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- Salt
- as needed
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- Water
- as needed
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- Extra virgin olive oil
- 50 ml
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- Capers
- 100 g
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- Pitted green olives
- 200 g
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- Sugar
- 25 g
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- Tomato paste
- 50 g
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- White wine vinegar
- 50 ml
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- Water
- 50 ml
Tools
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Paper towels
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kCook Multi
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Plate
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Fryer
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Large glass bowl
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Colander
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Kcook bowl
Step preview
- Add eggplant and salt to a clean large glass bowl
- Add water to the large glass bowl
- Let rest - 30 min
- Drain content of large glass bowl into colander then set aside
- Line a clean plate with paper towels then set aside
- Heat a clean fryer
- Transfer eggplant to fryer carefully
- Fry until golden brown
- Transfer eggplant to plate then set aside
- Fit stir tool to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 100°C, speed 4
- Then add celery stalk and onion to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 3
- Then add capers, pitted green olives, sugar, canned plum tomatoes, tomato paste, white wine vinegar, water and salt to the kCook bowl
- Cook with filler cap removed - 20 min, 96°C, speed 2
- Transfer eggplant to kCook bowl
- Stir with filler cap removed - 1 min, speed 4
- Let cool
- Serve