{"id":269,"date":"2014-07-10T17:27:02","date_gmt":"2014-07-10T15:27:02","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=269"},"modified":"2021-05-04T18:43:31","modified_gmt":"2021-05-04T16:43:31","slug":"caponata-sicilienne","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=269","title":{"rendered":"Caponata Sicilienne"},"content":{"rendered":"\n<p><strong><span style=\"color: #800080;\">A pr\u00e9parer la veille ou le matin pour le soir<\/span><\/strong><br><span style=\"text-decoration: underline;\">Ingr\u00e9dients pour 4 personnes<\/span> :<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/caponata-scaled-e1620145723827.jpg\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g d&rsquo;aubergines<\/li><li>50 g d&rsquo;olives vertes d\u00e9noyaut\u00e9es<\/li><li>50 g de c\u00e2pres<\/li><li>2 poivrons rouges ou verts<\/li><li>1 gros oignon<\/li><li>3 tomates<\/li><li>1 branche de c\u00e9leri<\/li><li>huile d&rsquo;olive<\/li><li>1\/2 verre de vinaigre<\/li><li>sucre, sel, poivre<\/li><\/ul>\n\n\n\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br>Rincez les aubergines et les poivrons, puis sans les \u00e9plucher, coupez-les en d\u00e9s. Pelez les tomates, tranchez en d\u00e9s la branche de c\u00e9leri.<br>Faites revenir les d\u00e9s d&rsquo;&nbsp;aubergines et&nbsp;de poivrons&nbsp;dans une cocotte avec de l&rsquo;huile d&rsquo;olive pendant 15 bonnes minutes<br>Dans une autre cocotte ou casserole, faire revenir \u00e0 l&rsquo;huile d&rsquo;olive, l&rsquo;oignon \u00e9minc\u00e9, ajoutez les tomates concass\u00e9es. Lorsqu&rsquo;elles sont r\u00e9duites en pur\u00e9e, mettez-y les c\u00e2pres, les olives et les d\u00e9s de c\u00e9leri. M\u00e9langer bien sur feu doux 15 mn env.<br>Versez sur les aubergines et les poivrons. Mouillez avec le vinaigre et 1\/2 verre d&rsquo;eau (il ne doit pas y avoir beaucoup de jus). Salez, poivrez, ajouter 1 morceau de sucre.<br>Laissez cuire \u00e0 d\u00e9couvert 15\/20 min pour que le vinaigre s&rsquo;\u00e9vapore, la sauce doit \u00eatre courte.<br>Faire refroidir, mettre au r\u00e9frig\u00e9rateur. Dresser sur le plat de service et servir bien frais.<br><strong><span style=\"color: #800080;\">ASTUCE<\/span><\/strong><br>Les aubergines absorbent beaucoup d&rsquo;huile, pour l&rsquo;\u00e9viter : faire pr\u00e9cuire les d\u00e9s au micro-ondes dans un r\u00e9cipient ferm\u00e9 avant&nbsp;de les faire revenir \u00e0 l&rsquo;huile d&rsquo;olive&nbsp;comme indiqu\u00e9 plus haut.<br>Pour plus de parfum, ajouter de l&rsquo;ail, du thym, une feuille&nbsp;&nbsp;de laurier-sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A pr\u00e9parer la veille ou le matin pour le soirIngr\u00e9dients pour 4 personnes : 500 g d&rsquo;aubergines 50 g d&rsquo;olives vertes d\u00e9noyaut\u00e9es 50 g de c\u00e2pres 2 poivrons rouges ou verts 1 gros oignon 3 tomates 1 branche de c\u00e9leri huile d&rsquo;olive 1\/2 verre de vinaigre sucre, sel, poivre Recette :Rincez les aubergines et les &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=269\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Caponata Sicilienne<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[17,59,79,102],"class_list":["post-269","post","type-post","status-publish","format-standard","hentry","category-entree","tag-aubergine","tag-huile-dolive","tag-poivrons","tag-tomate"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=269"}],"version-history":[{"count":1,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/269\/revisions"}],"predecessor-version":[{"id":678,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/269\/revisions\/678"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}