Light Caponata with Stewed Eggplants is a simple and tasty side dish, a lighter version of the classic Sicilian dish but equally good!
Actually, my son Damiano prepared this recipe. He loves classic dishes, but I stopped him from frying because the original recipe calls for frying the eggplants. However, this lighter version is still exceptional.
I tasted the true caponata years ago in Salina (Aeolian Islands). I still remember the flavor and the aroma, and that sweet and sour taste that captures the palate with all the local products, including their capers, called cucunci because they are very large.
This version, rich in vegetables and typical Mediterranean aromas, with colors and flavors, makes this dish very inviting.
Discover how to prepare it; it’s so good that you eat it by the spoonful along with slices of bread.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Light Caponata with Stewed Eggplants
- 1 Eggplant (large)
- 0.7 oz Green olives
- 0.35 oz Capers
- 4 stalks Celery
- 2 Red onions (Medium)
- 6 Cherry tomatoes
- 2 tsp White wine vinegar
- 1 tbsp Sugar
- to taste Olive oil
- to taste Salt
- 1 sprig Basil
Tools
- Pot
- 1 Steamer basket
- Frying pan
Preparation for the Light Caponata with Stewed Eggplants
Wash the eggplant then cut it into small cubes; steam it for about 5 minutes using a steamer or a pot with a basket.
Meanwhile, in a pan, sauté the red onions sliced into julienne strips with a bit of olive oil. After a few minutes, add the washed and halved cherry tomatoes.
Drain the eggplants and in the same pot, cook the chopped celery for another 5 minutes. The vegetables should be crunchy and require only a few minutes.
Add the blanched eggplants and celery to the pan with the onion, mix everything well, then add the capers, olives, and a few basil leaves.
Add the vinegar, sugar, and salt, mix and blend the ingredients well. Cook on low heat for about 10 minutes.
Once cooked, let the caponata cool and rest, the more it rests, the more flavor it acquires. Pour into a serving bowl, add some fresh basil leaves, and serve.
I recommend checking out these recipes
Calabrese Purgatory
Stewed Vegetables
Anna recommends…
This ancient dish is widespread throughout the Mediterranean and has numerous variations even within Sicily. Therefore, you can add or remove some ingredients according to your taste; pine nuts are very suitable for this recipe.
If you have tomato paste, you can substitute it for the cherry tomatoes.
Store in the fridge for 2-3 days.
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