Despite the fact that the traditional Sicilian caponata is stewed on a pan, this is one of those types of vegetable stew that you can to cook on the grill, the taste of the dish will benefit from this. The main components of caponates – eggplant, tomatoes and onions – cut into circles and grill for several minutes until softness and then cut into pieces and mixed with other ingredients such as olives, capers, raisins, and garlic vinaigrette dressing that give vegetable stew its unforgettable bright taste. Before serving caponate, cooked on grilled, must insist that all tastes and aromas are good mixed. Nutritional value of one serving: (4 total) Calories one 76, total fats 10 g., saturated fats g., proteins 4 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. 20 minutes. Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium eggplant, sliced in circles
- 1 large red onion, sliced in circles 0.5 thick cm.
- 4 Tomatoes Cream, sliced in circles
- 1/4 Art. seedless olives
- 2 tbsp. l dried capers
- 2 tbsp. l light raisins
- 2 tbsp. l roasted pine nuts
- 1 tbsp. l chopped garlic
- 1/4 tsp red pepper flakes
- 1/4 Art. red wine vinegar
- 2 tsp honey
- 1/4 Art. finely chopped parsley
Recipes with similar ingredients: eggplant, red onion, tomatoes plum-like, olives, capers, raisins, pine nuts, garlic, pepper red cereal, wine vinegar, honey, parsley
Recipe preparation:
- Preheat the grill to high heat. Grease the eggplant slices onions and tomatoes with olive oil and sprinkle vegetables with salt and black pepper to taste.
- Grill the eggplant for 6-8 minutes on each side until golden brown and soft. Fry the onions for 3-4 minutes on each side until golden and soft. Fry grilled tomatoes for 2 minutes on each side until browned marks and softness. Put them on a cutting board and cut each circle into 4 parts.
- Transfer the remaining vegetables from the grill to a cutting board and cut into pieces of 1 cm. Transfer the vegetables into a medium bowl size and add olives, capers, raisins and pine nuts.
- Combine garlic, red pepper, vinegar and honey in a small bowl, salt and pepper to taste. Step in 1/4 tbsp. olive oil and whisk until the consistency of the emulsion.
- Pour the vegetables with dressing, add parsley and gently mix to evenly distribute the ingredients. Give let the salad stand at room temperature for at least 30 minutes and up to 2 hours before serving.
