Italian Fall Special, Sicilian Caponata - Recipes by Foodhall

Cook time: 35 minutes

Difficulty: Easy

Serves: 4 people 

Recipe link: http://foodhallonline.com/sicilian-caponata-2/

Ingredients:

Olive Oil 2 Tablespoons

Rosemary 1 Sprig

Carrots 1 (chopped)

Celery 1 (chopped)

Onions 2 (chopped)

Leeks 1 (chopped)

Aubergine (Eggplant) 1 large (chopped)

Potato 2 (chopped)

Basil 2 sprigs

Raisins 1 tablespoon

Pine Nuts 2 tablespoons

White Balsamic Glaze 2 tablespoons

Method:

Prerequisites of Making Sicilian Caponata

Chop all vegetables to a similar size, so that the cooking happens evenly and equally

Coat the chopped potato and aubergine in flour and deep fry at a low temperature, so it gives a crispy texture.

For The Caponata

Drizzle Olive oil in a pan.

Add the chopped carrots, allow it to caramelise.

Add the chopped carrots, celery and leeks and cook well.

Add in some fresh basil for flavour

Add the deep-fried potato and aubergine and mix well.

Remove from stovetop and add the pine nuts & raisins

Season to taste & add fresh herbs as per preference.

Finish off with a dash of vinegar and white balsamic glaze

About Foodhall India:

We wanted to bring home the flavours from around the world to create a space that every food lover would enjoy. A place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses. This need for a buzzing and inspiring space was left unfulfilled.

So in 2011, Future Group launched Foodhall, a premium lifestyle food superstore. Currently, Foodhall has six stores present in Mumbai, Bengaluru, New Delhi and Gurgaon.