Natürlich ein original sizilianisches Rezept, DAS Original, von ca. 1000 anderen Originalen. Aber, nachdem wir nicht alle, aber einige Originale ausprobiert haben, war das nachstehende dasjenige, welches unser Lieblingsoriginalrezept geworden ist. Ich hoffe ihr habt genau soviel Freude damit, wie wir es haben. Übrigens die Sizilianer essen Caponata an heißen Tagen entweder kalt oder maximal lauwarm, entweder als Antipasto mit geröstetem Weißbrot oder als Beilage zu Fisch oder Fleisch, oder einfach nur so zu einem guten Glas Wein. Eigentlich essen sie es immer. ;)))



2 Melanzani

1 grosse rote Zwiebel

500 g reife Tomaten (ich nehme gerne die an der Rispe oder die Datterinos)

3 Stangen Sellerie (nach 4 Monaten weiß ich jetzt auch, dass Sellerie – Sedano heißt, omg hab ich mir das nicht und nicht merken können 🤦‍♀️😂🤣

20 Oliven – schwarz

2 EL gesalzene Kapern

1 TL Zucker

2 EL Weißweinessig


Natives Olivenöl extra

10 Basilikumblätter

wenn man dies mag: 40 g Pinienkerne oder Mandeln – geröstet (ich geb sie gerne extra in ein Schüsserl, damit sich jeder selbst bedienen kann)





Melanzani in Würfeln (ca 70 mm) schneiden, salzen und 30 Minuten lang ziehen lassen.

Tomaten in Stücke schneiden (wer mag gerne schälen, ich hab sie einfach mit Schale genommen – Samen und Saft entfernen ansonsten wird die Melanzani klebrig), Oliven entkernen und vierteln, Kapern mit Wasser abspülen und trocken tupfen. Zwiebeln in Scheiben schneiden. Sellerie fein schneiden. Etwas Olivenöl in einer Kasserole erhitzen und zuerst die Zwiebeln darin bei schwacher Hitze ca. 10 Minuten schmoren lassen. Tomaten und Sellerie dazugeben. Nach weiteren 5 Minuten folgen Oliven , Kapern und eventuell Pinienkerne.

Melanzani leicht zusammendrücken und mit Küchenpapier gut trocken tupfen. Im Öl schwimmend braten, bis die Stücke hell, goldbraun sind. Herausnehmen, abtropfen lassen . Die Melanzani zum restlichen Gemüse geben. ca. 10 Minuten mitschmoren lassen. Mit Basilikum, Essig, Zucker und einer Prise Meersalz abschmecken.

Anmerkung: Die Caponata sollte mindestens 4 – 6 Stunden, am besten über Nacht bei Raumtemperatur durchziehen. ODER ihr füllt sie noch heiß in Einweckgläser – ich habe immer Marmeladegläser für ca. 2 Portionen abgefüllt – und lässt sie einfach stehen bis sie ausgekühlt sind. Wie lange sie haltbar ist im Regal weiss ich nicht, …..(ist immer ein paar Tage später aufgegessen 🤣) – aber ich denke ein paar Wochen sollte es haltbar sein.

Viel Freude damit…


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