Crispy Millefoglie Caponata with Fried Eggplant and Ricotta

Millefoglie di Caponata (Caponate Millefeuille)
Category: Appetizer | Serves: 4

This vibrant Italian appetizer, Millefoglie di Caponata, is a delicious play on the classic Sicilian caponata. A delicate layering of crispy guttiau bread, fried eggplants, salted ricotta, and a medley of sweet and savory caponata ingredients makes for an exquisite dish. Prepare it ahead of time to let the flavors meld together perfectly.

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Ingredients

Preparation Steps

1. Prepare the Caponata: Start by preparing the caponata. It’s recommended to make it a day in advance to let the flavors meld beautifully. Begin by finely slicing the onion and celery.

2. Toast the Pine Nuts: Toast the pine nuts in a dry skillet over medium heat until they are golden brown. Set them aside for later use.

3. Cook the Caponata: In a large pan, heat some olive oil. Add the onions and sauté them over low heat until softened. Next, add the celery and cook until lightly golden. Then, add the desalted capers and the pitted green olives.

4. Add Tomatoes and Seasoning: Incorporate the chopped tomatoes and a pinch of salt. Stir well and cover the pan, allowing the mixture to simmer for about 15 minutes, or until the vegetables are tender.

5. Prepare the Sweet-and-Sour Sauce (Agrodolce): In a separate bowl, mix together the white wine vinegar, tomato concentrate, and sugar to create the sweet-and-sour sauce.

6. Combine and Simmer: Once the vegetables are cooked, pour the agrodolce into the pan with the caponata, reserving a small amount for decoration later. Stir gently to combine and let the flavors cook together for a few more minutes. Turn off the heat, sprinkle in the chopped fresh basil, and let the mixture cool to room temperature. Transfer to the refrigerator and let it chill overnight so that the flavors fully develop.

7. Prepare the Eggplants: Wash and dry the eggplants. Trim the ends and slice them thinly. Heat oil in a deep frying pan. Fry the eggplant slices in batches until golden brown and crispy. Drain on paper towels to remove excess oil and let them cool.

8. Assemble the Millefoglie: On a serving platter, start by placing one slice of guttiau bread. Top with a spoonful of caponata, followed by a few slices of fried eggplant, some salted ricotta, and a few basil leaves. Repeat the layers with the remaining ingredients: bread, caponata, eggplant, ricotta, and basil, finishing with a final layer of guttiau bread.

9. Serve: Drizzle with any remaining sweet-and-sour sauce from the caponata, garnish with extra basil leaves, and serve immediately. Enjoy your Millefoglie di Caponata!

Tips for Success

• Make Ahead: Prepare the caponata the day before to allow the flavors to meld and intensify overnight.
• Adjust the Salt: Ensure to desalt the capers thoroughly to avoid overwhelming the dish with saltiness.
• Perfect Eggplant: Be sure to fry the eggplant slices in small batches to ensure they cook evenly and crisp up beautifully.
• Customizable: Feel free to add other ingredients such as roasted peppers or more herbs to give a personal twist to your Millefoglie.

Nutritional Information (per serving)

This Millefoglie di Caponata is the perfect dish to impress your guests with its balance of flavors and textures. It combines crispy bread, creamy ricotta, and savory vegetables in a deliciously unique way. The key is in the preparation, allowing each element to shine through in a beautifully layered creation. Whether served as an appetizer or a light entrée, it is sure to be a crowd-pleaser. Enjoy!