South Italy
1 lb eggplant
Salt as needed
½ cup olive oil
1 large onion sliced
1 cup celery, julienned
¾ cup green olives, pitted
1 lb tomatoes, chopped
Salt & pepper to taste
2 Tbsp sugar
½ cup red wine vinegar
1 Tbsp capers
2 Tbsp pinenuts
2 Tbsp golden raisins
500 gr chickpea flour
1.5 lt water
Chopped parsley or wild fennel
Salt & pepper to taste
Oil for frying
I would not change anything about the caponata, as I really like acidic foods and that was very delicious for me. The Panelle on the other hand disintegrated when we fried it, and so we had to try that of different groups.
CAPONATA
SICILIANA
Cube eggplant, leaving skin on. Sprinkle with salt and set aside for 15-20 minutes.
Rinse eggplant under cold water, drain, and pat dry.
Saute eggplant in ¼ cup olive oil until golden brown. Remove from pan and reserve for later use.
Cook onion in remaining ¼ cup olive oil until translucent. Add celery, olives, tomatoes, and salt & pepper to taste. Cook for 8 to 10 minutes.
Add reserved eggplant to pan.
Dissolve sugar in red wine vinegar and add to pan.
Add capers and cook, stirring ingredients until uniformly combined. Remove from heat.
Add raisins and pinenuts. Allow to cool.
Adjust seasoning as necessary with salt and pepper.
Panelle di Palermo
Place the chickpea flour in a large saucepan and slowly add part of the cold water while whisking. Add remaining water, and keep whisking until the batter has no lumps
When flour and water are mixed thoroughly, add seasoning and then bring to a boil over low heat.
The mixture will need to cook for at least 30 minutes. Switch to a wooden spoon or large spatula, and keep stirring like you would do with polenta.
As the mixture begins to come away from the sides of the pot, it will be ready.
Remove pot from heat, and add chopped parsley, incorporating well.
Spread the mixture on a cutting board or counter lined with parchment paper and, using a spatula, bring it to a height of just short of ¼-inch at most. Allow to cool completely.
Once the mixture has cooled, cut Panelle fritters into 2-inch squares.
Deep Fry the Panelle in plenty of oil, and then serve hot with Caponata.