Delicious Caponata with Shiitake Powder. Today we cook a classic of Italian cuisine the CAPONATA 😋 To decide the winner between @l'uomo di casa who made a particular version on the BBQ ( that you. A recipe for a delicious caponata on Caponata is a sweet and sour Sicilian eggplant and tomato relish that is packed with so much vibrant flavour, it is utterly delicious.

Caponata is yet another a wonderful example of cucina povera - simple, frugal cooking… the cornerstone of almost everything I make. I love Caponata a dish that as you say should not be rushed but will pay you fourfold for your patience. Remove stems from shiitake and cut a cross into the top. You can have Delicious Caponata with Shiitake Powder using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Delicious Caponata with Shiitake Powder

It's 4 of eggplants (280 grams).
You need 1/2 of onion (100 grams).
Prepare 1 of yellow bell pepper (150 grams).
It's 1/2 stalk of celery (50 grams).
You need 8 of shishito peppers (40 grams).
Prepare 1 clove of garlic (minced).
Prepare 6 Tbsp of olive oil.
You need 1 can of tomatoes (whole).
It's 1 Tbsp of capers.
It's 5 of green olives.
Prepare 1 Tbsp of pine nuts.
Prepare 1 Tbsp of raisins (rehydrated in water).
You need 2 tsp of white sugar.
You need 2 Tbsp of white wine vinegar.
You need 1 Tbsp of soy sauce.
Prepare to taste of Salt and pepper.
You need of Basil leaves to taste.
Prepare 1 Tbsp of Shiitake powder.

Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Nonna Sara's recipe is easy and quick for an unforgettable treat! Caponata is a delicious Sicilian eggplant salad with creamy caramelized eggplant, crisp celery and a savory sweet and sour flavor from the tomatoes and vinegar. Served as an antipasto with bread, or as a relish for fish and meat dishes, Caponata is an appetite inducing condiment that makes just about.

Delicious Caponata with Shiitake Powder instructions

Chop the eggplants, onion, bell pepper, and celery into small cubes. Chop off the hard tops of the shishito peppers and cut them into pieces the same size as the other vegetables..
Cut the green olives into thin slices and lightly roast the pine nuts..
Head the olive oil and garlic in a pot until fragrant, then add the chopped eggplant..
When the skins turn vivid and soften, add the onion, bell pepper, celery, and Shishito peppers and sauté everything together..
Add the Shiitake powder, mix, cover, reduce heat to low, and simmer and steam for 10 minutes..
Crush and add the canned tomatoes, followed by the olives, raisins, pine nuts, sugar, white wine vinegar, and soy sauce, return the lid, and simmer for 10 minutes..
Season with salt and pepper, serve, and garnish with basil leaves..

Caponata is an Italian eggplant dish, perfect as a party food and ideal for tapas. It is also ideal as a side dish with main course, or even as a vegetarian stew for the main meal. The sweet and sour blend is very. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special.