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Caponata

Steve K. (Q&A ID 17231)Steve K. (Q&A ID 17231)
in Cooking

I have a recipe for caponata which I love. There is one step in the recipe which has always puzzled me.

The first step is sautéing in olive oil the onion and celery , then adding the garlic. Then taking it out of the pan to hold it. Then sautéing the eggplant in olive oil but (this is the piece that puzzles me)

The recipe says to wipe out the pan well before proceeding to the sautéing of the eggplant - this seems unnecessary as they are all to be eventually mixed.

Am I missing something ? Why this ‘wipe out’ step ?

Thanks

Comments

  • Christopher K. (Q&A ID 416)Christopher K. (Q&A ID 416)

    The only thing I can think of is that if the garlic is still in the pan it will burn when you saute the eggplant. But if it is just the oil, I agree - just make sure that there are no bits and pieces of the sofrito left.

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