for the caponata, I use 1 kg (2.2 lb) EGGPLANT
basically 3 normal-sized eggplants :-)
first, we cut the eggplant in slices on the long side, then each of the slices in sticks
and each stick into dices
transfer to a baking tray with parchment paper
season a drizzle of olive oil,
salt and pepper
toss well
and bake for 30 minutes on 360F/ 180C or until soft
in the meantime, let's prepare the caponata sauce
every respectable Italian sauce starts with some kind of soffritto, which today is celery and onion fried in oil
1 large ONION, chop it finely
add to a pan with 2 tbsp of olive oil
for an oil-free alternative, use water to "fry" the onion and celery
chop 2 stalks CELERY, including the leaves of the celery
add celery to the pan, and fry on medium-low heat for 5 mins
add a little water if necessary
now prep the tomatoes - option 1: canned TOMATOES (28oz)
option 2: fresh TOMATOES 500 grams (18 oz). cut in small pieces and remove excess water
add the chopped or the canned tomatoes to the pan
also add ½ cup GREEN OLIVES (pitted)
2 tablespoons of CAPERS
½ teaspoon SALT
and cook for 10 to 15 mins, stirring occasionally, till the tomatoes are soft
add water if the sauce needs more liquid
when the tomatoes are soft, we add our sweet and sour elements
sour: 4 tablespoons of WHITE WINE VINEGAR
sweet: 2 tablespoons of SUGAR
at this point, check the baked eggplants
they are ready when soft - test with a knife
add eggplants to your caponata
stir and finish cooking for a couple of minutes
then turn the heat off, and set aside
top with 10 leaves of chopped PARSLEY roasted PINENUTS
serve on a piece of bread, or with a "socca"
for the socca, start with preheating the oven to 480F / 250C
in a bowl, add 130 g (1 cups) of CHICKPEA FLOUR
also called garbanzo bean flour
then add 360 g (1.5 cups) of WATER
4 g (¾ tsp) of SALT
and blend with an immersion blender for 3 mins till the batter is completely smooth
you can also use a regular blender
after blending, remove the top "foam" with a spoon
line a baking tray with oil or parchment paper
I choose oil - 2 tbsp of OIL
distribute the oil evenly and make sure it reaches the edges too
gently pour the chickpea batter into the baking tray
I use a spoon for the pouring not to break the oil
move the batter around with the back of a spoon
and bake for 10 minutes on 480F / 250C
after 10 mins, put your oven to grill mode, and grill for another 10 mins
farinata should be well cooked, golden and crispy on top, and soft on the bottom
sprinkle with freshly ground black pepper, and cut into slices before serving
for the baked pears, preheat the oven to 350F (180C)
and cut 3-4 PEARS in half on the long side
with a teaspoon remove seeds and place the pears on a baking dish
best if your pears are ripe and soft
fill them with pieces of pecan - ½ cup PECAN or walnuts
it's good if they are fully stuffed with nuts
sprinkle with 2 tsp CINNAMON
and drizzle with 2-3 tablespoons MAPLE or AGAVE SYRUP
bake at 350F or 180C for 30 minutes or until soft
you can check for doneness with the tip of a knife
serve with extra nuts, ice cream, or granola on top
I also like a little extra syrup for aesthetic purposes :-)
healthier option: plant-based yoghurt
and a baked pear on top
syrup and a little sesame seeds
now we can eat
socca
caponata
I like to drizzle with fresh parsley and pine nuts
Buon appetito!
the baked pears are so soft and sweet
"UHMM"