{"id":9095,"date":"2020-02-27T13:22:42","date_gmt":"2020-02-27T12:22:42","guid":{"rendered":"https:\/\/berloumi.be\/caponata\/"},"modified":"2025-03-08T13:01:53","modified_gmt":"2025-03-08T12:01:53","slug":"caponata","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/caponata\/","title":{"rendered":"Caponata with Berloumi."},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link\" href=\"https:\/\/berloumi.be\/halloumi-recipe\/?lang=en\">Recipes<\/a><\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Caponata is a Sicilian classic. With its Arabic and Spanish influences, Sicilian cuisine is completely different from Italian cuisine. This caponata is full of flavors with sweet and sour. Making the caponata will only take half an hour and if you follow our <a href=\"https:\/\/dezuivelarij.be\">Zuivelarij<\/a>Recipe you only need one pan. We make it with walnuts instead of pine nuts. On a bruschetta with our Berloumi halloumi. It&#8217;s delicious!<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/01\/Caponata-met-Berloumi-1024x724.jpg\" alt=\"Caponata, make caponata. \" class=\"wp-image-8603\"\/><\/figure><\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"has-text-align-center wp-block-heading\">Making the caponata.<\/h2>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column2-1\/1\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/01\/Gebakken-aubergineblokjes-570x570.jpg\" alt=\"Fried eggplant pieces.\" class=\"wp-image-8606\"\/><figcaption>Because the aubergine is cut small, you shouldn&#8217;t salt them before baking.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column2-1\/1\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/01\/Walnoten-570x570.jpg\" alt=\"Baked walnuts.\" class=\"wp-image-8609\"\/><figcaption>Classic caponata is with pine nuts but we use walnuts.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Roughly chop 1<strong>50 grams of walnuts<\/strong> and toast them for five minutes in about <strong>3 cl of olive oil.<\/strong> Keep stirring continuously during baking. Remove the nuts from the pan and then add <strong>3 cl of new olive oil.<\/strong> Fry <strong>2 aubergines cut into small pieces<\/strong> in it strong Bake on high heat until the aubergine starts to colour and has softened (photo). Slide the aubergine to the edge of the pan. <\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Add a little olive oil again and fry, still in the same pan, <strong>2 chopped red peppers, 3 chopped white celery stems, 1 half chopped bone spring onion, 2 chopped garlic cloves.<\/strong> Fry further and then mix again with the aubergine. <\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Add <strong>100 grams of tomato puree, half a teaspoon of ground cinnamon, 30 grams of sugar, 15 grams of finely chopped mint and 15 grams of finely chopped parsley.<\/strong> Briefly bake. Add 60 <strong>grams of black raisins and 60 grams of capers.<\/strong> Deglaze with <strong>5 cl balsamic vinegar<\/strong> or red wine <strong>vinegar<\/strong> and allow to evaporate well. Now add some more <strong>water<\/strong> until the caponata looks like sauce. It should look like a sauce but not like soup.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Let the caponata cool down and serve at room temperature with toasted ciabatta bread and <a href=\"https:\/\/berloumi.be\/halloumi-preparation\/?lang=en\">baked<\/a> or on the <a href=\"https:\/\/berloumi.be\/halloumi-preparation\/?lang=en\">barbecue<\/a> grilled <a href=\"https:\/\/berloumi.be\/?lang=en\">Berloumi.<\/a> Caponata can be made up to a week in advance. Put it still hot in a sealed jar and keep it in the fridge for up to a week. Always serve it at room temperature.<\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-normal-font-size wp-block-paragraph\">Share this page if you want to!<\/p>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Caponata is a Sicilian classic. With its Arabic and Spanish influences, Sicilian cuisine is completely different from Italian cuisine. This caponata is full of flavors with sweet and sour. Making the caponata will only take half an hour and if you follow our ZuivelarijRecipe you only need one pan. We make it with walnuts instead [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8604,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-9095","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Caponata with eggplant, walnuts and fried Berloumi.<\/title>\n<meta name=\"description\" content=\"Making this Sicilian caponata will only take half an hour and you only make one pan dirty. 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