The Sicilian caponata is the quintessential side dish from the region. The preparation of caponata isn’t exactly quick, but it’s really worth trying… the ingredients used are fried vegetables, with eggplant being the main ingredient, dressed with tomato, olives, capers, onion, pine nuts, sugar, and vinegar. There are many versions because they change from town to town and even between families. In this recipe, I propose the version with the addition of fried peppers. I chose to use a mix of yellow, red, and green ones, the latter being the friggitelli variety, so we can say it is closer to the Palermitan style. Caponata can also be served as an appetizer or, as in ancient times, as a single course accompanied by bread. Now all that’s left is to try it, maybe with some company!!

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 6 people
Cooking methods: Frying, Stove
Cuisine: Italian

Ingredients

23 oz eggplant
1 lb peppers (yellow, red, green)
7 oz white onion
3.5 oz celery
1.75 oz capers
1.75 oz triple tomato paste
1.75 oz sugar
3.5 oz green olives
1.75 fl. oz white wine vinegar
oil
salt
oil for frying
basil to taste
1.75 oz pine nuts

Tools

Frying pans
Casserole
Colander

Steps

First, prepare all the ingredients you will need for the preparation of the caponata.

Start with the eggplants, wash them and cut them into chunks, put them in a colander with a bit of salt, and let them rest for about 30 minutes. They will release some of their bitter water. After the resting time, rinse them to remove the salt and dry them with paper towels or by using a salad spinner.
Wash the peppers, cut them in half, remove the seeds and white parts, then cut them into pieces.
Wash and trim the celery stalk, remove the strings, and cut it into pieces about 0.4 inches long.
Clean and thinly slice the onions.
Toast the pine nuts in a pan and pit the olives.
In a pan, heat the oil (about 356°F) and start frying the peppers for 3/4 minutes.
Drain them and set aside.
Then proceed in the same way with the eggplants for 4/5 minutes of cooking.
They should be well golden.
Now you will need to assemble the caponata. In the casserole, add oil to cover the bottom, heat it and add the onions. Sauté slowly over low heat to make them wilt for about 5/7 minutes.
Then add the celery and let it sit for another 5 minutes over low heat. If necessary, add half a glass of water to keep it fairly soft.
Then add the olives, capers, and pine nuts.
Mix and let it flavor over low heat.
In the meantime, prepare the sweet and sour sauce by mixing vinegar, sugar, and tomato paste in a small bowl.
Mix well and add it to the casserole along with the other ingredients. Raise the heat and let the vinegar evaporate for a few minutes.
Lower the heat again, add a bit of salt, cover, and cook for 10 minutes. At the end of the sauce cooking, turn off the heat and add the peppers, eggplants, and torn basil.
Give it a good mix and let it rest for a few hours.
Your Sicilian caponata is ready!!