Italian Caponata with Breadsticks

Ingredients:

• 1 large eggplant (500g / 1.1 lbs), diced
• 2 medium onions (300g / 10.6 oz), diced
• 2 celery stalks (100g / 3.5 oz), chopped
• 400g (2 cups) canned diced tomatoes
• 60g (1/4 cup) green olives, pitted and sliced
• 30g (2 tbsp) capers, rinsed
• 60ml (1/4 cup) red wine vinegar
• 30g (2 tbsp) sugar
• 60ml (1/4 cup) olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Ingredients for Breadsticks:

• 240g (2 cups) all-purpose flour
• 3g (1 tsp) salt
• 10g (1 tsp) sugar
• 150ml (2/3 cup) warm water
• 7g (1 packet or 2 1/4 tsp) active dry yeast
• 30ml (2 tbsp) olive oil
• 30g (2 tbsp) grated Parmesan cheese
• 10g (1 tsp) dried oregano

Instructions for Caponata:

Step 1: Prepare the Eggplant – Salt the diced eggplant, let sit for 30 minutes, rinse, and pat dry.

Step 2: Cook the Vegetables – Sauté onions and celery, add eggplant and cook until browned.

Step 3: Add Tomatoes and Simmer – Add tomatoes, olives, capers, vinegar, sugar, salt, and pepper. Simmer for 20-25 minutes.

Step 4: Adjust and Garnish – Taste and adjust seasoning, garnish with basil leaves.

Instructions for Breadsticks:

Step 5: Prepare the Dough – Combine water, sugar, and yeast. Mix with flour, salt, and olive oil. Knead until smooth.

Step 6: Shape and Rest – Divide dough, shape into sticks, let rise for 15 minutes.

Step 7: Bake the Breadsticks – Brush with olive oil, sprinkle with Parmesan and oregano. Bake at 200°C (390°F) for 15-20 minutes.

Conclusion

Congratulations, you’ve just created a traditional Italian Caponata paired with delicious homemade breadsticks! This recipe captures the rustic charm of Sicilian cuisine with a delightful interplay of flavors and textures. Whether served as an appetizer or a main course, this dish will undeniably bring the warmth and spirit of Italy to your table. Continue experimenting with different herbs and spices to personalize your caponata experience. Buon appetito!

Wyatt Travis Creator of AI MultiPrompter

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