After the Sicilian cannoli, here I am to introduce you to another Sicilian specialty: caponata
Caponata is a rich vegetable side dish that varies depending on the area in which it is prepared.
The main ingredient is eggplant, which is cooked together with tomatoes, olives, capers, onions, and the addition of pine nuts or shellfish, or octopus, or anchovies, or tuna, etc.
All accompanied by a common denominator: the sweet and sour dressing that gives the vegetables a peculiar taste.
The original recipe involves frying the eggplants, but I simply stewed them in water.
P.S.: I also recommend trying the:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the caponata
- 3 Eggplants
- 1 onion
- 7.05 oz pitted black olives
- 1.76 oz Capers
- 10.58 oz Tomatoes
- 1.76 oz Pine nuts
- 2.25 oz White wine vinegar
- 2.25 oz Sugar
- 2 tbsp Extra virgin olive oil
- to taste Basil
Tools
- 1 Tray
- 1 Colander / Strainer
- 1 Pan
- 1 Ladle
Preparation of the caponata
Wash and dice the eggplants.
On a tray, place a colander, pour the eggplant cubes with coarse salt, and place a weight on top.
Leave it like this for an hour.
This is to remove the vegetative water and to lose the bitter taste.
Meanwhile, pour the chopped onion with a little water in a large pan.
After 10 minutes, add the eggplant cubes previously washed to remove excess salt.
After 10 minutes, add the olives, desalted capers, and pine nuts.
If it dries out too much, add a little hot water.
After 10 minutes, add the chopped tomatoes and continue cooking for another 10 minutes.
Add the vinegar and sugar.
Let the vinegar evaporate, turn off the heat, and add the oil and some basil leaves.
Let it cool, and the caponata is ready to be enjoyed.
Enjoy your meal and have a nice evening 😉
Notes
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