نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كابوناتا

Italian 30 Mins Prep · 30 Mins Cook

Cube the aubergines and salt them generously. Allow to stand for 20 minutes.
Heat the oil to 180°C.
Rinse and pat the aubergine cubes dry then deep fry in two batches until a dark golden brown. Remove with a slotted spoon and drain on paper towels.
Peel and chop the onion.
Heat the olive oil in a heavy-bottomed pan. Add the onion and sauté over a low heat, stirring occasionally, for 10 minutes, until golden. Stir in the sugar and cook for a further 10-20 minutes, until caramelised.
Meanwhile, soak the raisins in warm water for 10 minutes. Shred the basil. Chop the celery.
Once the onions have caramelised add the tomatoes, vinegar, and celery. Simmer over a low heat for 5 minutes. Add the capers, olives, drained raisins, pine nuts, basil and aubergines. Cook, stirring occasionally, for a few minutes.
Allow to cool completely before serving.