Delicious Shiitake Caponata
The Umami synergy of Shiitake and tomatoes makes caponata very tasty!
This dish goes perfectly with wine! If it appears too dry even after adding the can of whole tomatoes, slowly add the Shiitake soaking liquid as you see fit.
Recipe provided by: Hattori Nutrition College
Ingredients
(4 servings)
-
4
Dried Shiitake
-
4 (280g)
Eggplants
-
1/2 (100g)
Onion
-
1 (150g)
Yellow bell pepper
-
1/2 (50g)
Celery
-
8 (40g)
Sweet green pepper
-
1 clove
Garlic (finely chopped)
-
6 Tbsp
Olive oil
-
1 can
Tomatoes (whole type)
-
5
Green olives
-
1 Tbsp
Raisins (rehydrated with water)
-
1 Tbsp
Capers
-
1 Tbsp
Pine nuts
-
2 tsp
Sugar
-
2 Tbsp
White vinegar
-
1 Tbsp
Soy sauce
-
A pinch of
salt & pepper
-
as necessary
Basil leaves
-
Steps
1
Rehydrate the Shiitake.
2
Dice the eggplants, onion, Shiitake, bell pepper, and celery. Cut off the hard stems of the sweet green peppers and cut them to the size of the other vegetables.
3
Finely slice the green olives and lightly roast the pine nuts.
4
Add the olive oil and garlic to a saucepan and cook until fragrant before adding the eggplants to stir fry.
5
Once the color of the eggplant skin turns vivid, add the onion, Shiitake, bell pepper, celery, and sweet green pepper, and stir fry.
6
Add a pinch of salt (not included in the ingredients) and cook with the lid on over very low heat for 10 minutes.
7
Add the canned tomatoes that have been crushed, olives, raisins, pine nuts, sugar, white wine vinegar, and soy sauce, then cook again with the lid on over very low heat for another 10 minutes.
8
Add salt and pepper to taste, serve on a plate, and garnish with basil leaves.
