Here is the recipe for Sicilian-Tunisian CAPONATA in homage to "Tati Frida," the Livornese woman from Felix Perez's group.
INGREDIENTS
Serves 8:
• 2 large eggplants or 3 medium ones
• 2 medium onions & 3 nice celery stalks
• 4 beautiful, ripe tomatoes
• 150 grams of pitted, salted, ripe black olives
• extra virgin olive oil
• Juice of 1/2 lemon, teaspoon of sugar, salt and pepper
RECIPE
– Grill the eggplants for 1 hour in a 210°C oven and scoop out the flesh with a spoon
– Roughly chop the meat with 2 knives
– Wash and dry the other vegetables
– Cut celery & tomatoes into small pieces & slice the onions.
– Roughly chop the pitted olives with 2 knives.
– Sauté onions & celery for 10 minutes + in a sauté pan with 15 cl of olive oil.
– Add the tomatoes with the sugar and let it cook for 15 minutes.
– Add chopped eggplant & olives and cook for another 8 minutes over low heat.
– Add a little salt (the olives are already salty), pepper, and lemon juice.
Mix everything together well
SERVICE
Allow to cool for a few hours in the fridge to enjoy it nice and cold.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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