HTML-код
- Опубликовано: 27 июл 2017
- Caponata is a dense condiment of chunky fried eggplant and other vegetables and seasonings, jam-packed with flavor-sweet, sour, salty all at once. Sicilians make caponata in many variations and enjoy it in countless ways. Here’s a version I love-use it as a condiment on grilled meats and steamed fish; as a sauce for pasta; or as topping for bruschetta. Buon Gusto!
Recipe: lidiasitaly.com/recipes/smothe...
lidiasitaly.com/
/ lidiabastianich
/ lidiabastianich
/ lidiabastianich 
Развлечения
One of her best videos because she fries the eggplant separately in vegetable oil. The biggest mistake people make when cooking eggplant is to fry it in olive oil. Eggplant absorbs olive oil like a sponge and rapidly becomes saturated with it. That oil will be released when it is cooked and make whatever you are cooking an oily mess. Plus, it will cancel out the taste of the eggplant. Frying it in vegetable oil brings out the flavor of eggplant, and gives it a light crust. This is true if you are frying eggplant for eggplant parm as well. You can also cut Asian eggplants in thin rectangles about 1l.5 - 2 inches long, dredge them in flour, eggs and bread crumbs, and deep fry them for a few minutes in vegetable oil. They make an awesome hors d'ouvre.
How about Frying the Eggplant in 'Avocado Oil' instead of 'Vegetable Oil' ??
Thank you very much
In Sicily we learned that they fry their eggplant in regular olive oil, NOT extra virgin olive oil. The regular olive oil prevents the eggplant from become soggy because it's not so easily absorbed.
Yes I noticed that right away and find that when you sauté eggplant in vegetable oil a lovely aroma emits - big difference
Eggplant absorbs any oil not just olive oil
Thank you Lidia for such a easy and delicious recipe, I will try it.
I can never watch her videos on an empty stomach:))
My family ancestry dates from la provincia d'acquila > abruzzo > ateleta and caponata was not a recipe that we were taught. I tried your caponata and it is stupendo! Because we are raisin lovers I noted a recipe that included raisins in the caponatal. Our ravioli is stuffed with dried, shredded basket cheese (farm cheese) and raisins with parsley and egg served with red sauce.
I like it, I will try, I really love your recipes, you're a great person
Lidia, i enjoyed your video. You were deligjtful and th companata looked delicious. Grandmna n Aunt no longer make this for us. It was a real treat. Thank you
Such a sweet Lady and good cook ❤️
A food good for seasickness: On board ships cooks used (in ancient times, don't know today) to prepare Caponata in those shaky and tossing around days.
Mmm growing up on this brings happy memories. Thank you 😊.
Easy peasy and super delicious ❤
Looks delicious!
This is the only recipe I found where they complete every step properly. I know enough about cooking to know you must salt the eggplant before you cook it. Also each vegetable is cooked separately.
Mmmm i want to make this thank you
I add Cocoa, and slivered almonds to my Camponata. I learned how to make this when I was 10 years old..Lol 🙂
Thanks God I found this channel ❤
Welcome!
Never thought I'd see Lidia fry in vegetable oil.
joe smith Shocking!
No pinenuts?
That's actually an essential tip for frying eggplant: never use olive oil to fry eggplant. Eggplant absorbs olive oil and becomes saturated with it. That's exactly why she fried the eggplant separately from the other vegetables, which she fried in olive oil. Using olive oil to fry eggplant is a very common mistake. Even when frying eggplant for eggplant parmesan, always fry it in vegetable oil. If you have a deep fryer, even better. If you cut Asian eggplants thinly into rectangles that are about 1.5 - 2 inches long, then dredge them in flour, egg and breadcrumbs, then deep fry them in vegetable oil, they make an amazing hors d'ouvre.
@@ted1091 Eggplant is a sponge, it will soak up any oil. Oil is oil. The better way is to bake it with a light coating of oil.
@@nonenoneonenonenone it may be better to bake it, but oil is not oil. Olive oil is much heavier than vegetable oil. That's exactly why she doee it this way
GOD bless you forever🙏🙏🙏
Very delicious, very healthy 👑💝👍🏻✌
Thank you very much sweetheart
🌻🌺🌹 delicious😋😋😋😋❤❤❤❤😋😋😋😋😋❤❤❤😋😋 it's a pleasure to see your delicious healthy food again when I was a child I used to watch all your channels on TV with the all 😋 delicious❤ recipes it's a pleasure to see you again
Absolutely use sugar and vinegar! Every Italian region is different but in Sicily and Calabria they use this “agrodolce” style in the eggplant caponata.
Just like we make it!
A true Sicilian classic. We also add red poppers.
Thankyou so much Lidia I will be making this very soon. But just wanted to know can I add capsicums?
You can! I include it in mine, but I recommend all types except for green.
Jonathan funny you say that I never use green find it bitter. Thankyou ☺
YUMMY
How much sugar vinegar and water???
Hey what happened to the rest of the video with Joe in it?
How much sugar and water please ? My gram made it this way and I’m trying to make it :)
Thank you so much Lidia my gram made it exactly like this Me and my sister made it with her and I found the recipe but it’s missing how much vinegar and sugar soo hmm . I’m going to make it :) She was from Sicily . Miss my gram 💗
no peppers?
Have you ever tried prepping the eggplant by soaking it in salt water?
❤️🔥🔥🔥🔥🔥👍🌟
Lidia should be frying in water. Ha Ha, they should make it food a la vapor!
Love this eggplant recipe!!Keep up the great content, make sure to come check out my cooking channel!
Carpontiina is the better Italian version of Ratatouille. :-)
Never seen caponata dressed with that sauce before.
I like it from a store, Roland or Cento.
She cut out 😂😂😂
Fried tuna is even better
My Italian has a French accent because my mother forced me to take French for 13 years! Then I went to Paris and other areas of France and found out that they shit on Americans! The only other choice was Spanish and I didn't particularly want to learn Spanish and I did take Latin because I was going to go into medicine.
Lidia, you should not be using metal utensils in enameled cast iron pots. You will damage the enamel coating. Good video. Thank you.
James, do you really think you should be giving Lidia such advice ? Did you not see how delicately she stirred th pans ?
I'll bet she gets her cookware free in exchange for the promotional value in reaching her large audience. Easy to recognize Le Creuset, as it is common on many cooking shows.
Non essere presuntuoso!
Not really, if it is good quality, it will still last for generations.
@@nonenoneonenonenone, no, not true. Here is your opportunity to learn something you didn't know about. Please, be open-minded.
Love all your videos! I hope I'm not being rude , but I've never heard you mention your husband in part of your cooking experiences.
I am surprised there's no garlic in caponata. DeLicious though
Tomato paste not fresh tomatoes
Wow! Looks like shark's meat. (the eggplant) You could just put that in some oil and fry it and serve it as shark meat.
Nulla chiamari caponata e misca mbroglio.
Never seen sugar put in an Italian savoury dish. I think our Italian nonnas would cringe if they saw that!
It's Sicilian, and it's a sweet-and-sour dish. Learn from it.
It is done in Italy all the time. It brings out sweetness of tomatoes
Cambia mestiere,,,