@renaccio: A bit of anchovy sounds like a great addition, a bit of savoriness that goes very well with the olives and capers, I have to imagine! More than a meal, Di Stasio is an event â no matter how momentous or intimate, how large or small â to be savoured, enjoyed and reminisced over. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. Voir plus d'idées sur le thème Recette entrée, Recette, Cuisine. Excellent mais bien meilleure servie sur un nid de couscous. I love Sicilian cuisine and I'm fascinated with the exotic flavor combinations used in their cooking. L'animatrice nous propose de la suivre â¦ Sicilian food is by far my favorite, so varied and delicious! My sister and I still make it but we cut back on the oil by roasting the eggplant cubes. Another introduction to a new Italian dish. Je l'ai faite la veille et simplement réchauffée à la dernière minute. les oignons, le céleri et l’ail dans le reste de l’huile (30 ml/2 c. à soupe). Traditional recipes will tell you to de-string the celery and blanch it before sautéing, because in the old days celery was very strongly flavored and had tough filaments. J'ai servi la caponata comme simple légume d'accompagnement. It's become so automatic by now I I sometime don't even remember to mention it…. The caponata (âcapunataâ in sicilian dialect) is a typical product of Sicilian cuisine. I love visiting Italy, but there's so much to see when there that going down to Sicily doesn't cross my mind. Mon dieu que c'est bon!!!! I'm thinking on translating and maybe changing a bit for my latinamerican website. Oct 19, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. I had completely forgotten to mention this first step of the recipe. Sep 30, 2014 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. I'll have to try that next time and see how it goes! 6 tomates italiennes, coupées en petits dés, 45 ml (3 c. à soupe) de vinaigre de vin rouge, 45 ml (3 c. à soupe) d’olives noires dénoyautées, 30 ml (2 c. à soupe) de persil plat ciselé. In 1958, Leonardo came to Orange, NJ, where he met his wife Anna Maria. Modern celery (at least here in the US) is raised to be almost ‘stringless’ and very mild in flavor. À refaire. Je l'ai terminé le lendemain et elle était encore très bonne. A minute or two before it's done, add the sugar and vinegar, mix well (but gently!) If in doubt, take a bite and see if these preliminaries are needed. Let the eggplant steep for an hour or more. I love all the influences that make Sicilian cuisine what it is! First, as mentioned, fry your eggplant at high heat, this will limit the amount of oil that the eggplant will absorb. A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. Once I tried it, I was hooked! I love eggplant parm (and, keep your recipe close!) I hope you make it there one day to see what all of the hype is about! Add more if you want a more pronounced sweet and sour flavor, but I like just a hint. (Enameled cast iron pots work particularly well.) Everything was super tasty, special and freshly prepared. Thanks, Katie! Cercavo appunto spunti per la caponata e mi sono imbattuta in questo tuo post, grazie! j'ai mis 4 c à table de vinaigre et j'ai réduit le sucre à 1 c à table. Jun 17, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Jun 2, 2018 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau with Video. Elle était tout aussi délicieuse que la veille. Remove with a skimmer and set aside. A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. Leonardo was born on November 6, 1935, in Alberona, Italy, where he was raised until leaving his hometown to serve in the Italian Navy. Inscrivez-vous dès aujourd'hui. Besides removing the often bitter natural liquids in the eggplant, it produces a firmer texture. This looks really good that I just might make it this weekend. Allow everything to simmer together for about 5-10 minutes. Rispondi. It also helps to brown the eggplant over high heat; this way it will brown before getting too soft. In fact, even 30 minutes will help. Ciao,Silvana. The antipasti, delicious caponata and arancini, the pasta with gamberi and prepared with a â¦ But your recipe has given more some inspiration to think outside the box! @Pola: Right you are about the salting! Però di una cosa posso testimoniare: pinoli e noci non ci sono nella ricetta. Come mi piace la caponata! That strikes me as yet another way to wind up with a greasy dish; my ‘one pot’ method works perfectly well and saves you some clean up afterwards. Cette recette deviendra un classique dans notre famille. Excellente ! Vous n'êtes pas membre de ricardocuisine.com? INCROYABLEMENT bon! I would love to know why the skins would be tough, can you help me there…, I’ve cooked Caponata in the past following a recipe I watched on TV which was performed by an italian chef on location in Sicily, this one had courgette which is cooked same way you cooked the celery (with the seeds removed from the core) and added to the mix toward the end to simmer with the rest of the ingredients in vinegar and sugar The space will inspire, champion and give to, as a living, breathing staging ground of art, design, architecture, and ideas; the fulcrum of the Di Stasio ethos â food, art, ideas and philosophy. If we ever head that way again, maybe dipping south will be well worth it. Ajouter les aubergines réservées, le vinaigre, les olives, les câpres et le sucre. Turn off the heat and let the dish cool entirely before serving. it's one of my favorites and is always a hit at dinner parties. L'animatrice nous propose de la suivre au cours d'un itinéraire de découvertes auprès de gens qui maîtrisent l'art de vivre et les petits bonheurs culinaires. ; The second part will be practical.You will experience how real â¦ October 29, 2018 Food. *Opinion personnelle: couper l'aubergine en petits cubes pour ceux et celles qui en sont moins friands. Votre commentaire doit se conformer à notre nétiquette. It's really a very easy dish to prepare and can be served as an appetizer, or served over pasta which is how my friend likes to serve it. . @Spicie Foodie: If you do try it, let me what you think. This video is unavailable. It is a mixture of fried vegetables (eggplant and pepperoni), seasoned with tomato sauce, celery, onion, olives, capers and pine nuts, in bitter-sweet sauce. What I remember the most is the hugh loaf of crusty bread that went with it!!!! But the kind packed in brine will do fine in a pinch. Many Sicilian dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, one of her signature dishes—but there is something ‘different’ about some of the taste combinations you’ll find in Sicilian cookery, especially the tendency to combine sweet and sour. Now add back your eggplant and celery, along with the capers, olives and the marjoram. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. Utilisez votre profil Facebook pour vous connecter. Leonardo Di Stasio, 85, of East Hanover, passed away peacefully in his home on November 19, 2020. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. I even saw little cans of it put out by Progresso! Dans la même poêle antiadhésive, à feu moyen, attendrir
Aucune information ne sera publiée sur Facebook sans votre permission. Thanks for stopping by. The capers should be the kind packed in salt, in which case rinse them and, if they are very salty, you may want to soak them for a few minutes. Well, I tend not to measure, but a couple of spoonful of sugar along with a splash of the vinegar (I prefer the white wine variety) should do you fine. Thanks Frank! J'ai ajouté des cubes de tofu pour protéiner la recette. Enfin je l'ai trouvée. Watch Queue Queue. I made this for a dinner party last week and it was a big hit. Saler et poivrer. I wished chefs write recipes the same way you wrote yours, It is well structured and detailed followed with a couple of tips in making sure the end result is a perfect meal. Turn off the heat and let your caponata cool entirely before serving. L'animatrice nous propose de la suivre â¦ And, yes, it has a sweet-and-sour finishing touch that, if not overdone, perfectly balances out the flavors. Serves 6 or more, as an antipasto or as part of a buffet. I LOVE it! Other recipes add tomato paste for a ‘redder’ version. Très bon. Naturalmente, prima di portarla in tavola dovete tenerla fuori dal frigo per un paio d'ore. and let it finish simmering. Il y a longtemps que je cherchais une recette goûteuse à servir avec des pâtes. There are many variants and the âclassicâ recipes collected throughout the island are 37. Every time I make it, it seems to come out differently. , Simply an amazing recipe. Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil. Oh, I've just posted an article on Amazing Kitchen Tips (Part I). I am usually stuck in the way I prepare eggplant. Voir plus d'idées sur le thème jeux de stimulation mentale, bricolage avec des bouchons, jeux. The only downside was, there were no leftovers to enjoy afterwards! Remove with a skimmer and set aside. Poursuivre la cuisson 5 minutes. Part of my Italian ancestry comes from Sicily! Oct 15, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Jun 1, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Rispondi. Yes to pignoli, yes to raisins, whole pitted green olives, (hold the tomato), serve warm plus sprinkle with toasted slivered almonds to finish … add sugar slowly and taste/adjust … love your blog! Dans une grande poêle antiadhésive, à feu moyen-élevé, dorer la moitié des aubergines dans 30 ml (2 c. à soupe) d’huile. I hope to get to visit Sicily one day! The word caponata always reminds me of Commissario Montalbano. But if you want to lower the oilyness (and the calorie count) there are a few tricks. My Florentine sig oth isn't all that crazy about it but I think it's b/c he's not a big eggplant fan. Servir chaud ou tiède sur des croûtons, des pâtes ou avec un oeuf. A theoretic 30-minute part, with an introduction to different kinds of flour and on how to use eggs and water, humidity percentage and cooking times. I make my version in the summer, when both eggplant and tomatoes are available at the farmers' market. bummer that there are never any leftovers:). Thought I'd share it with u , It appears to me you are quite proficient in Sicilian cooking as this dish looks and sounds amazing! Hope u're well. Délicieux! and as Ciao Chow Linda says, youve really nailed this recipe. I'd give you credit and a link to your blog of course. Apr 16, 2014 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Je l'ai terminé le lendemain et elle était encore très bonne. Add the celery, sauté for a few minutes until the celery is tender but still has some ‘bite’ left in it. This site uses Akismet to reduce spam. That being said, after looking at this dish, I might have to rethink things. Italianality. True… Sicilian and Campanian cuisines are similar yet soooo different (if that makes sense ;-P)! Slurp , @italicious: I hope to make it there some day, too! You should be very gingerly when mixing—a spatula will do a better job here than a spoon. Learn how your comment data is processed. Then also ADD the finely chopped onion and garlic and after another few minutes also add the tomato pieces. Six O'Clock Solution: John Dory with Caponata. The same goes for the celery. Répéter avec l’autre aubergine. Join Facebook to connect with Anita Di Stasio and others you may know. Authentic recipes, exceptional flavors, ... and we had the best food! Délicieux! CaponataCaponataRegion: Italy, SicilyCategory: Antipasto, Meze, Tapas, and Hors d'OeuvresSeason: AnyDifficulty: Labor Intensive Caponata, the Sicilian eggplant dish, is usually served as an antipasto at room temperature. Il nome âcaponataâ in origine indicava un pesce. I'm new here and so glad to have found your great blog. Would it be ok with you? N'hésitez pas a faire cette recette elle s'arrêteà tout ou presque (trempette, tartinade chaude/froide, sur des pâtes, sur des œufs, etc). Wow, your title sounds exotic & so does your recipe Lovely post! Caponata Finishing the caponata â 40 minutes. Even if you didn't get to Sicily, it seems like you captured the caponata perfectly. Excellent work, will definitely look for more recipe on your site. Season with salt and pepper as it cooks. It certainly is a tasty dish. (Enameled cast iron pots work particularly well.) 4-hour workshop with a complimentary glass of wine included.. Price: 60â¬/pp. The first step in this recipe, which is not absolutely necessary but a good idea, especially for larger, more mature eggplant, is to remove the excess liquid from the eggplant by sprinking the eggplant cubes with salt and placing them in a colander, with a small plate on top to exert some gentle pressure and one below to catch the eggplant liquid as it drains. Simmer the tomato until it has melted and reduced to a nice, sauce-like consistency. ... Watch: How to make any soup exciting, with Josée di Stasio. Hi Frank. Ho dato un'occhiata al tuo blog, complimenti è davvero carino e ricco di buone ricette. Now I guess it's off to the shops for some egg plant/ aubergine/ melanzane. Now, of course, one person’s greasy is another person’s unctuousness, and this dish will never be fat-free. Les champs marqués d'un astérisque (*) sont obligatoires. Assolutamente no!Poi, per carità, ti sarà venuta deliziosa lo stesso, eh! Requests for permission to reproduce or distribute materials available on this website should be directed to firstname.lastname@example.org. Watch Queue Queue Post was not sent - check your email addresses! Citta brings to life a unique sense of hospitality, food and drink, architecture, and artistic movements. Ciao! Now add the onion to the remaining oil in the pot and sauté it gently until it is quite soft. Ciao piacere di conoscerti. @Drick: See Winelady's comment just above yours—seems you can, indeed, roast the eggplant to cut down on the oil content. and let it finish simmering. Our industry is crying out for help and Melbourne may never be the same again. Add the tomato. I've always used the recipe from the Tornabene's book “Sicilian Home Cooking”. Vous n'êtes pas encore membre de ricardocuisine.com? You've done a great job! La caponata, one of the most famous Sicilian dishes, is a good example. Saler et poivrer. Délicieux!Parcontre je préfère la cuisson au four sur un plaque à biscuit à 400 F environ 50 minutes.Mes tomates sont coupées en deux,épépinées et disposées sur les autres légumes,la peau vers le haut ;-). Smaller eggplant, by the way, tend to be firmer and are less needful of this initial step. Volevo chiederti se, dopo aver invasato la caponata in barattoli puliti e sterilizzati, procedi ad ulteriore sterilizzazione. Please do come back and visit our site any time! Seriously one of the best recipes ever invented! Bar Di Stasio. Avec le magazine RICARDO, accédez à une foule de recettes et conseils, en plus de faire des découvertes gourmandes d’ici et d’ailleurs. I have to admit, Sicilian food has always been something of a mystery to me. When you are ready to cook, gather up a handful of eggplant with a paper towel, give it a gentle squeeze to dry the cubes, and throw them into abundant olive oil—about 1 cm (1/2 in) deep—in a large pot. Lisa DeSisto of Rig-A-Toni's shows how to make this cold eggplant salad. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Melanzane al cioccolato (Chocolate Eggplant), Italian Tomato Salad: The Essential Guide, https://memoriediangelina.com/2011/06/18/caponata-alla-siciliana/, 1 kilo (2 lbs.) of green olives, pitted and halved. En fin de cuisson, saupoudrer de persil. Soup season is here, and it can be a delight! We order the complete Christmas dinner to celebrate our Christmas in the netherlands, from antipasti to dessert every... single dish brings me to my home country Italy more specifically in Sicily.The fresh cavatelli made with Agrigento sauce, was a journey to my childhood the tomato sauce was really Sicilian and flavour and â¦ Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil. Your recipe sound wonderful. I soaked them in salt as recipe said. Recipes vary as to how long you should leave them to drain; some call for several hours, but with most eggplant an hour will do. Add the celery, sauté for a few minutes until the celery is tender but still has some 'bite' left in it. En plus, on trouve tous les ingrédients au marché! Always love your posts– so informative and delicious sounding . There is an alchemy to the unique chaos that is a restaurant in the heat of its âmomentâ. Connectez-vous pour évaluer cette recette et pour écrire vos commentaires! Jul 30, 2019 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau Cooking the ingredients separately in the same pan, then mixing them afterwards, improves â¦ 19:47 31 May 20. . First, depending on the quality of the eggplant, it may become very soft and, if it gets stirred too often or too vigorously, it will turn to mush. Have a great weekend . Hello Frank, it has been a while since we last exchanged words. Commento di Walter Bonvini 25 Agosto 2018 7:05 pm. They include anchovy in their recipe.When I was a catering in the US many people requested caponata and I was so happy to make it. 8 août 2020 - Découvrez le tableau "Jeux de stimulation mentale" de MarieSoleil Vandal sur Pinterest. When you are ready to cook, gather up a handful of eggplant with a paper towel, give it a gentle squeeze to dry the cubes, and throw them into abundant olive oil—about 1 cm (1/2 in) deep—in a large pot. Sicilia per me e’ affascinante per la sua storia e deliziosa per la sua cucina, IO sono Siciliana e la caponata classica non l'ho mai fatta, perchè non la so fare, eh eh! @Dianeuk: An interesting idea! And once the dish has cooled, if you find the resulting dish is a bit too rich for your taste, you can either skim the excess oil off with a spoon or even (as I did last night) strain the entire thing over a sieve for just a minute or two to allow the excess oil to drain off. En raison d’un nombre important de questions, nous ne pouvons malheureusement répondre à tous. Now add back your eggplant and celery, along with the capers, olives and the marjoram. But unless you are sure of the flavor and freshness of your tomatoes, to my mind canned is probably a better choice. I just love eggplant and this recipe is just amazing. You'll never miss another recipe! and interesting of the celery, I have not thought of the strings in years…. CAPONATA 100% MARCHÉ CHAMPÊTRE Cette recette de Josée di Stasio est extraordinaire. I love caponata and the first time I tasted it I couldn't get enough of those wonderful flavors. How much sugar and vinegar, you ask? We then saute the rest of the ingredients. I spent more time in Sicily before I ended up here and my intro to the Italian kitchen was through Sicily..although in these parts they'd say that isn't italian. I love it.A trick to it, especially if the eggplants are not too good, is to salt the eggplants and let them render water for 30 min or so before rinsing them and cooking them. L'animatrice nous propose de la suivre â¦ I have been experimenting with your recipe for pizza dolce and have come up with the addition of halved white seedless grapes stirred in before baking – very nice and gives lots of moisture…..As it is strawberry season I have also served it piled high with strawberries macerated in a little lemon and sugar. There are two main points to watch out for when making caponata alla siciliana. Great recipe! After seeing this, I can hardly wait for our local farmer's markets to open and have eggplant. L'animatrice nous propose de la suivre â¦ Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Sorry, your blog cannot share posts by email. Les recettes portant la mention "Choix Sain" ont été évaluées par une nutritionniste diététiste membre de l'Ordre professionnel des diététistes du Québec. Entrez l'adresse courriel et le mot de passe associés à votre compte ricardocuisine.com. The workshop is divided into two parts:. Caponata is one of my mom's signature dishes!!! Commento di Misya 27 Agosto 2018 11:01 am @Walter Bonvini Aspettiamo notizie! You know you're right. Caponata alla siciliana (Sicilian Eggplant Antipasto). Elle était tout aussi délicieuse que la veille. Now, as an americana living between Florence and Arezzo, naturally caponata is a foreign food to the locals but I still love it and make it every so often. To remind myself with the cooking steps I had to look for a caponata recipe on the internet and that is when I found yours Frank18 June 2011antipasti, Sicilia, summer34 Comments. I used a small eggplant from my yard and two that were Sicilian eggplants. Grazie mille Ronni Di Stasio, for being our voice. This extra step really does great things to the taste of this dish. eggplant, cut into small cubes, 1 bunch of celery, cut into bite-sized pieces, 1 small can of tomatoes or 250g (1/2 lb) fresh, skinned and seeded, 250g (1/2 lb.) and involtini and ratatouille. I understand what you're saying about Sicily. Season with salt and pepper as it cooks. L'animatrice nous propose de la suivre â¦ Agrodolce does show up in Tuscan recipes..such as coniglio and cinghiale dishes. By the way, most recipes for caponata alla siciliana will tell you to fry the eggplant and celery separately, and then sauté the onion in yet another pot. Thanks for sharing this. I made this caponata for a dinner party and, lo and behold, no leftovers…, Fabulous recipe Frank! The final simmering together of the ingredients should also last a few minutes. I'll have to try it some time, always game for a new variation on the classics. tra le tante ricette di caponata che ho trovato nei web , la tua é ,secondo me, quella più esatta, ed è come la faceva la mia mamma! Anita Di Stasio is on Facebook. Caponata is said to be of Spanish origin and, like many Italian dishes, has an interesting history, which you can read about here. La caponata, one of the most famous Sicilian dishes, is a good example. Many thanks, Mohamed, for your comments and kind words! brava! À refaire! J'ai suivi les commentaires et l'ai servi avec du couscous. Aug 19, 2013 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. 30 oct. 2020 - Découvrez le tableau "Recettes | Entrées, Amuses-bouche, Hors-d'Åuvres et accompagnements" de Joanie G. sur Pinterest. Visitez notre, Suivez les émissions de Ricardo sur Radio-Canada.ca. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. La caponata siciliana è una cosa seria, soprattutto per i siciliani, ne esistono in realtà diverse varianti e nel â700 veniva servita come piatto unico accompagnato dal pane. Facebook gives people the power to share and makes the world more open and connected. Si on le congèle, est ce que cela altère beaucoup la texture? Nous l'avons mangé sur un nid de couscous et c'était effectivement un bon pairage. Fantastic food, safely home-delivered during these coronatimes! Pour ma part, 2 c.à soupe de vinaigre de vin auraient suffit toutefois. J'aime le goût de cette recette, mais pour des pâtes, y a-t-il un moyen qu'elle ait plus l'aspect d'une sauce sans y changer le goût? The size and age of the eggplant will determine how long you will need. The initial steeping of the eggplant in salt also helps. Since this is obviously a summer dish, fresh tomatoes rather than canned are traditional. I’ve also seen recipes with considerably less celery and/or tomato. Ajouter les tomates et laisser mijoter 15 minutes ou jusqu’à ce qu’elles soient compotées. Elle nous fait ainsi voyager, autant parmi les saveurs que sur le terrain, â¦ À refaire. One of my favorite childhood dishes is caponata. La prochaine fois, je vais réduire le sucre encore plus. Valentina Di Stasio. I always ask her to make it whenever she comes here to visit!!! Les aubergines de L'Agneau Maraîcher. It tasted like it should but for some reason the skin of the eggplant were tough. © 2020 Ricardo Media Inc. Tous droits réservés. HEAT a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. Dec 15, 2017 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau Grazie!albert grandePizza Therapy, Just in time for eggplant season– always looking for new ideas and this sounds delicious. À défaut d'olives, j'ai ajouté un poivron rouge avec les oignons/ail/céleri. Of course, if you can find imported Sicilian capers, in particular the famous capperi di Pantelleria, that would be perfect. That way the final dish is not 'greasy' in the event the eggplant would soak up all the oil. I fried them till nice and brown. the flavor must be incredible… I wonder, would roasting the veggies do as well? But, until last summer hadn't tried caponata because of the sweet and sour. I'll be looking around now…, Thanks, folks, for all your lovely comments! Both my mom and dads parents are Sicilian and my grandma's would make this dish alot. Je l'ai faite la veille et simplement réchauffée à la dernière minute. J'ai servi la caponata comme simple légume d'accompagnement. I'm with you on the sweet and sour. ADD bell pepper and celery and sauté a few minutes more. I still haven't experienced all that I want to experience in the north! Copyright and other intellectual property laws protect these materials. A minute or two before it’s done, add the sugar and vinegar, mix well (but gently!) mille grazie L'animatrice nous propose de la suivre â¦ mohamed. Réserver sur une assiette. In short, you can play with the proportions and ingredients—but whatever you do, the eggplant should always be the star of the show! Make sure to sop up the excess oil with paper towels. Keep the recipes coming your blog is great source of inspiration and a great memory jogger. Allow everything to simmer together for about 5-10 minutes. Wow! The other point is greasiness, since everything gets cooked in abundant oil.