The CATANESE CAPONATA is a typical dish of Sicilian tradition, an explosion of Mediterranean flavours wrapped in a simple and genuine recipe.
Unlike other Sicilian versions, the Catanese one is milder in its sweet-and-sour balance and focuses on the sweetness of the fried eggplants, the fresh tomato and the onion, enriched by savory hints of olives and capers.
The creamy texture of the vegetables and the aroma of fresh basil make this dish a perfect balance between sweetness, acidity and saltiness, telling of Sicily’s sun and colours in every bite.
Great as an appetizer, side dish or a light main course, Catanese caponata is even better when enjoyed at room temperature after resting a few hours so all the flavours can meld together.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 2 black oval eggplants
- 1 red onion (large)
- 2 stalks celery
- cup cherry tomatoes (about 100 g)
- oz green olives (pitted (about 50 g))
- tbsp capers in salt (drained (about 20 g))
- as needed extra virgin olive oil
- 2 tbsp brown sugar
- Half glass white wine vinegar (about 3.4 fl oz (100 ml))
- to taste salt
- 1 bunch basil
What you’ll need to make Catanese caponata
- 2 Pans
- 1 Colander
- Paper towels
- 1 Slotted spoon
Preparation of Catanese caponata
Cut the eggplants into cubes, sprinkle them with coarse salt and let them drain in a colander for about 30 minutes. Then rinse them and pat them very dry.
Fry them in plenty of hot oil until golden brown. Drain them on paper towels to remove excess oil.
In a large pan, gently sauté the thinly sliced onion with a drizzle of oil over low heat. After 10 minutes add the celery cut into pieces and let it soften for 5 minutes.
Add the cherry tomatoes cut into quarters or use peeled tomatoes and cook for 10–15 minutes.
Add the pitted green olives, the desalinated capers and let the flavours meld.
Then add the eggplants, the brown sugar and the vinegar and cook everything for 10 minutes. Adjust the salt, turn off the heat, add the torn basil and mix.
Let your Catanese caponata cool, then transfer it to the refrigerator for a few hours. I recommend enjoying it the next day, as the flavours blend even better and it becomes even tastier.
Storage
After it has completely cooled, store the caponata in an airtight container in the refrigerator. It keeps well for 4–5 days.
After it has completely cooled, store the caponata in an airtight container in the refrigerator. It keeps well for 4–5 days.
