⭐️Creamy burrata nestled in Caponata is one of those antipastos that looks like it took way more effort than it actually did! .
Are you familiar with Caponata? If your aren’t, It is a Sicilian eggplant dish that always has that balance of sweet and sour, and is served cold usually as a side with fish or meats.⭐️
My recipe below might not be completely traditional but it is still really delicious! .
(Makes enough for 4)
•2 large eggplant small diced •1 tsp capers
•2 tbsp chopped black Italian olives
•1/4 cup of olive oil •1 tbsp tomato paste
•A splash of red wine •1/2 tbsp yellow raisins •salt
•1/2 tsp sugar
Directions: Fry the eggplant in the olive oil until slightly browned and tender. Add the tomato paste and continue cooking. Deglaze with a splash of red wine, and add the chopped olives, capers (with a bit of the brine), raisins, salt, pepper, and sugar. Keep cooking, until the eggplant is incredibly soft and all the ingredients have gotten to know one another. Take it off the heat and let it cool. Refrigerate for an hour or even better, overnight. ...