Sicilian caponata Catania style with potatoes and, of course, all the other vegetables typically used to make Sicilian caponata: eggplants, peppers, celery… I wanted to specify “with potatoes” because in the past I’ve been told “caponata is not made with potatoes”. Well, aside from the fact that for every regional recipe there are always different variations, every family has its own recipe. I am from Catania, and in my home, we’ve always made caponata this way, first my grandmother, then my mother, and now me. Of course, if you want, you can omit the potatoes. Your caponata, or caponatina, will still be delicious, although I think the potatoes add that extra touch.
Other Sicilian side dish recipes you might like:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Frying, Stovetop
- Cuisine: Regional Italian
- Region: Sicily
Ingredients for Sicilian Caponata Catania Style
- 21 oz eggplants
- 14 oz potatoes
- 14 oz peppers
- 11 oz tomatoes
- 4 stalks celery (the tender part)
- 1 onion
- 4.5 oz green olives
- 1.4 oz pine nuts
- 5 tbsp white wine vinegar
- 0.9 oz sugar
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Preparation of SICILIAN CAPONATA CATANIA STYLE
Wash and dry the eggplants, then cut them into cubes and put them in a bowl; sprinkle with salt (preferably coarse salt), cover with water, and place a plate on top; let them soak for at least 30 minutes.
Peel the potatoes, wash them, cut them into cubes, and soak in cold water for about 30 minutes.
Wash the peppers, remove the stems, seeds, and internal white filaments, then cut them into pieces.
Fry the peppers in plenty of extra virgin olive oil (or alternatively peanut oil). As they are ready, lay them on absorbent paper.
Rinse the eggplants, gently squeeze them, dry them, and fry.
Drain the potatoes, dry them, and fry.
Cut the celery and onion into pieces.
Cut the olives in half and remove the pit.
Cut the tomatoes into cubes.
Heat a drizzle of oil in a large pan and sauté the celery and onion for about 3 minutes. Add the olives and pine nuts and continue to sauté for 2-3 minutes. Add the tomatoes and cook for 8-10 minutes.
At this point, add the fried vegetables (peppers, eggplants, and potatoes) to the pan; salt, add some basil leaves, the sugar, and finally the vinegar.
Mix well and let it season over high heat for 2 minutes. Remove from the heat.
Serve the Sicilian caponata Catania style at room temperature or cold from the refrigerator.
WATCH THE VIDEO:
Notes
I prepared enough caponata for about 8 people because I had guests and also because if there’s any leftover, I can store it in the refrigerator for 2 – 3 days. If you need less, halve the quantities.
To save time, use multiple pans on the stove.
Caponata should be served cold, as a side dish or appetizer. Our grandmothers, but also our mothers, served it as a main dish, of course, with plenty of homemade bread. In this case, the servings are for 4-5 people.
If you liked this recipe, you might also be interested in other Sicilian recipes like Pasta alla Norma or Sicilian Pork Sauce or Cartocciate from Catania.
