Apple caponata is a variation of the classic eggplant caponata. Check out my light eggplant caponata recipe. In this case, you will make a tasty and original side dish where the apples will surprise you, but above all, it will be light without frying. Together with the apples, deglazed with vinegar and sugar, you will also have celery, onion, olives, and capers to enhance the taste of this original dish.
Apple caponata is excellent as an appetizer, as a side dish, or a snack together with a cheese platter.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 apples (including green ones)
- 3 stalks celery
- 2 onions
- 4 tablespoons tomato puree (or ready-made sauce)
- 1 tablespoon pickled capers
- 3.5 oz green olives (pitted)
- 6 tablespoons olive oil
- 1 espresso cup vinegar
- 1 tablespoon sugar
- to taste salt and pepper
Preparation
Prepare the vegetables by washing and finely slicing the celery stalks, excluding the green leaves. Also, finely slice the onions. Finally, peel and dice the apples, not too small.
Put a quart of water in a saucepan with a handful of salt and bring it to a boil. Blanch the celery in the water for 5 minutes, then use a slotted spoon to drain it and set it aside.
In the same water where you precooked the celery, add the apples and blanch them for 5 minutes. Then drain them with a spoon and set them aside. Do not discard the cooking water, you will need it later to moisten the vegetables in the pan.
In a shallow pan, heat the oil and sauté the onion for 5 minutes. Let it soften without burning, if necessary, moisten with a tablespoon of the vegetable cooking water.
Then add the celery, sliced olives, capers, tomato puree, salt, and pepper.
Cook for 10 minutes, moistening with two tablespoons of water to prevent the sauce from thickening.
Add the espresso cup of vinegar to the vegetables in the pan, where you have dissolved the tablespoon of sugar; stir and let the vinegar evaporate.
Add the apples and gently mix them with the vegetables to flavor them. Turn off the heat and let rest for a few hours.
Apple caponata, like the classic eggplant and vegetable caponata, is excellent warm or cold, especially the next day. It keeps well in the fridge and is excellent as an appetizer or side dish.
