Sicilian Caponata is a traditional dish from Sicilian cuisine, rich in flavors and colors. This specialty is a stew of eggplant and vegetables, seasoned with white wine vinegar, sugar, and a delicate tomato puree. Caponata is perfect as an appetizer, side dish, or main course, and its unique taste comes from the balance between sweet and sour, enhancing each ingredient. Here’s how to prepare a delicious Sicilian caponata. This recipe is by Rita D’Agostino.
Ingredients:
- Eggplant: 500 g
- Sliced olives: 80 g
- Onion: 100 g
- Capers: 1 tablespoon (optional)
- Celery: 100 g
- Tomato puree: 5 tablespoons
- Sugar: 1 tablespoon
- White wine vinegar: 2 tablespoons
- Salt and pepper: to taste
- Extra virgin olive oil: as needed
- A few leaves of basil
Preparation:
Clean the vegetables and cut the eggplants into cubes. Fry the pieces in a large pan with plenty of extra virgin olive oil for about 4 minutes until golden. Once cooked, drain the eggplants and set them aside.
Blanch the diced celery for one minute and set aside.
In another pan, sauté the sliced onion with a little extra virgin olive oil for about 2 minutes, until it becomes translucent.
Add the blanched celery, capers, and pitted olives to the onion, letting everything infuse for about 3 minutes.
Pour in the tomato puree and mix well. Cook on low heat for about 5 minutes, stirring occasionally.
Add the fried eggplants and basil. Continue cooking for about 1 minute so that all the flavors blend well.
To finish, add a tablespoon of sugar and a pinch of salt. Deglaze with the white wine vinegar and mix well.
Let the caponata rest in the fridge for a few hours before serving to allow the flavors to fully develop.
Sicilian Caponata is ready to be enjoyed! This dish can be served cold or at room temperature and represents a true celebration of Mediterranean flavors.
