Easy Recipe: Tasty Delicious Caponata with Shiitake Powder

Delicious Caponata with Shiitake Powder. This week's Sicilian Caponata recipe celebrates the rich and piquant flavours of eggplant, manifesting in a nourishing dish that is complemented by vibrant. A good caponata is like a sweet and sour eggplant jam, or even a pickled Mediterranean compote, with both crunch and softness. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables.

Remove stems from shiitake and cut a cross into the top. See more ideas about Caponata, Eggplant caponata, Recipes. Caponata with roasted eggplant, zucchini, and garlic stewed with tomatoes, red onion, raisins, olives, capers, and vinegar Our mom always makes the fluffiest, most delicious cookies around. You can have Delicious Caponata with Shiitake Powder using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Delicious Caponata with Shiitake Powder

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

Every now and then I'll make a good batch. This delicious recipe uses roasted (not fried) eggplant. Serve this classic Sicilian dish as an appetizer or side. This classic Sicilian appetizer or side dish is perfect for late summer meals.

Delicious Caponata with Shiitake Powder instructions

1. 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..
2. Cut the green olives into thin slices and lightly roast the pine nuts..
3. Head the olive oil and garlic in a pot until fragrant, then add the chopped eggplant..
4. When the skins turn vivid and soften, add the onion, bell pepper, celery, and Shishito peppers and sauté everything together..
5. Add the Shiitake powder, mix, cover, reduce heat to low, and simmer and steam for 10 minutes..
6. 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..
7. Season with salt and pepper, serve, and garnish with basil leaves..

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. Over the decades, the Caponata recipe has been popular among all the social classes, when the lower classes started to substitute the grilled fish with the more inexpensive fried. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. Delicious relish or appetizer that can be served hot or cold!