la-caponakchouka

Summer recipe: caponakchouka

undefined undefined 10 juillet 2020 undefined 16h31

undefined undefined 19 décembre 2023 undefined 13h35

The Editor

Daroco

Do you know caponata? Do you know chakchouka? What if you mixed them up? That's the idea our friends at Daroco had, as they give us the recipe for this incredibly appetizing hybrid.

The caponata is a kind of Sicilian ratatouille with lots of eggplants, to which capers, olives, and plenty of herbs are added. The chakchouka is this very addictive recipe that delights from Rabat to Tel Aviv: a sort of tomato stew with onions, sometimes peppers, topped with braised eggs that you eat with big bites of bread or galette. Daroco has imagined a remix of caponata into a fantastic chakchouka: of course, eggs are added, and the skillet is finished cooking in the wood oven... if you have one. Here is the recipe for you to make at home. Recipe for caponakchouka for one person Ingredients: - 1 small onion - 1 celery stalk - 300g peeled tomatoes30g of Taggiasche olives
  • 30g of capers
  • 20cl of red wine vinegar
  • 1 teaspoon of tomato paste
  • 1 eggplant
  • 2 eggs
  • 25g of stracchino cheese
  • Some fresh mint leaves
  • One spring onion

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    Recipe:

    • In a sauté pan, sauté the celery and finely sliced onion over low heat with a tablespoon of olive oil. Add the tomato paste, cook for 5 minutes while stirring constantly, then add the peeled tomato. Let it cook for 1 hour and 30 minutes on low heat.
    • Reduce the vinegar until it becomes syrupy.
    • Cut the eggplants into large cubes. Sauté them in olive oil. Drain.
    • Chop the olives and capers, and add them to the tomato sauce, along with the reduced vinegar and eggplants. Cook for another 10 minutes.
    • Preheat the oven to 250 degrees.
    • .Put the caponata in a pan. Make two wells on the caponata, and crack the eggs on top. Cook in the oven for 5 minutes. After taking it out of the oven, add three generous spoons of stracchino, some finely chopped mint leaves, and thinly sliced cebette. Serve immediately, and enjoy with two delicious slices of grilled bread.