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I’m always impressed by what modern technology enables us to do. Like, really impressed. I know you never think about such stuff, because it has become so normal that we don’t even consider wasting a thought about it – but who would have imagined 100 years ago that you can keep in touch with people all around the world, look at pictures they make, get to know how often they are bored and where they travel to, who they are in a relationship with and what they just cooked? Nobody. This is amazing when you think about it. We live in a century where distances don’t matter anymore. With all the things happening on the internet, you can almost beam yourself to any place you want. You can find out so much about other people’s lives and interests and you can get to know new people through the internet. You can join groups about any interest man can have – be it sports, fashion or – tadaaa – cooking.

Now this group called “Austrian Food Blogger” has a member that started a project. “Ein Kochbuch auf Reisen” – A cookbook travels around is what La Gusterina started and has gained a lot of fans with. The project basically consists of a vegan cookbook travelling from blogger to blogger – everyone is supposed to cook two recipes of the book and publish them on their blog – one with ingredients and instructions and one with only the ingredients. Bernadette (verkocht) was the person having the book before me and Nadja (Winterspross kocht) will be next.

Now here is the first recipe I tried from the book: Caponata Siciliana (Sizilianisches Auberginen Gemüse). Puhh, that’s some good stuff.

Caponata Siciliana con Melanzane

Serves 4

  • 2 tbsp raisins
  • 4 tbsp red grape juice
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • 2 aubergines
  • 5 tomatoes
  • 2 celery stalks
  • 10 green olives
  • 2 tbsp salt-marinated capers
  • 5 tbsp pine nuts
  • 2 tbsp balsamic vinegar

Soak the raisins in the grape juice and set aside. Cube onion, garlic cloves, tomatoes and aubergines. Slice the celery stalks.

Cubing Vegetables…

In a large pan, heat some olive oil and roast onions and garlic for about two minutes. Add some more oil and the aubergines and let them cook until they start to soften. You may need to add some (or a lot) more oil. After about 5 to 10 minutes, add tomatoes and celery stalks and cook for 10 minutes. Halve the olives and capers (slice, cube, mince or whatever you want). Add the rest of the ingredients, including soaked raisins (with the juice). Let the caponata cook for some 10 to 20 minutes and serve with ciabatta.

Tomato, Celere and Aubergines


Sicilian Aubergine Stew