Home dish
by CookWhatHK0 saved
Caponata simmers eggplant, zucchini and celery with tomatoes, olives and capers in a sweet-sour vinegar glaze, served hot, warm or chilled.
Slice the onions and sautéing them in a pan with a touch of olive oil until they start to turn golden.
首先，將洋蔥切片，喺鑊入面用少少橄欖油炒至開始轉金黃色。
Add the zucchini, eggplant, and celery, which you should have already washed and cut into 3/4-inch (about 2 cm) cubes. Cook these over high heat for about 15 minutes, until they become crisp-tender. If necessary, you can add a little more olive oil.
加入翠玉瓜、茄子同西芹，事先洗淨切成約 2 厘米粒。大火煮約 15 分鐘至稍微軟身但仍有口感。需要時再加少少橄欖油。
Stir in the quartered tomatoes, along with the olives and capers. If you wish, you can also add some tomato paste at this point.
加入切成四份嘅番茄、橄欖同刺山柑花蕾。如果你喜歡，可以加少少番茄膏。
Season with salt, then add the vinegar and sugar. Reduce the heat and continue to cook for at least another 15 minutes.
加鹽調味，然後加入白醋同砂糖。轉細火再煮至少 15 分鐘。
Your caponata can be served hot, warm, or even chilled.
卡波納塔可以熱食、暖食甚至冷食。
