What is the CAPONAKCHOUKA? A new passion spotted at Daroco, the trendiest pizzeria in Paris that we no longer present.
When caponata , Sicilian ratatouille with lots of eggplant, meets chakchouka, an addictive recipe from Tel Aviv , it gives a real foodporn UFO… This new dish which is already buzzing on Insta is a fusion of two delicious Mediterranean classics, served with eggs of course and a few touches of 'nduja, the famous spicy Calabrian charcuterie.
We found the recipe for a solo dish: it's up to you to play and multiply according to the band at the table.
In a sauté pan, brown over low heat with a tablespoon of olive oil, the celery and the finely chopped onion . Add the tomato paste and cook 5 minutes, stirring constantly, then add the peeled tomatoes. Cook for 1h30 over low heat.
Reduce the vinegar until it has a syrupy consistency.
Cut the eggplants into large cubes. Sauté them in a pan in olive oil. Drain.
Chop the olives and capers and add them to the tomato sauce, along with the reduced vinegar and the eggplants. Cook for another 10 minutes.
Preheat the oven to 250 degrees.
Place the caponata in a pan. Make two wells on the caponata, and break the eggs above.
Bake for 5 minutes.
Take out of the oven, add three nice spoons of stracchino , a few finely chopped mint leaves, and a finely chopped spring onion branch.
Serve immediately and enjoy with two nice slices of toast.