The caponata is a classic of Sicilian cuisine, and like all classics, there are countless variations, here is the simple recipe with tips and tricks to have a delicious caponata|
If you like eggplant recipes, don’t forget to read the recipe:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 283.23 (Kcal)
- Carbohydrates 41.09 (g) of which sugars 21.64 (g)
- Proteins 5.85 (g)
- Fat 13.08 (g) of which saturated 1.60 (g)of which unsaturated 6.33 (g)
- Fibers 10.07 (g)
- Sodium 924.08 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people:
- 1.5 lbs eggplant
- 7 oz red onion
- 3.5 oz green olives (pitted in oil)
- 1.5 oz salted capers
- 0.7 oz pine nuts
- 21 oz tomato sauce
- 0.4 cup white wine vinegar
- 2 tbsps brown sugar
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 1 stalk celery
Tools:
- 1 Pan – non-stick diameter 9.5-11 inches.
- 1 Spoon (or silicone spatula)
- 1 Peeler
- 1 Chopping board
- 1 Knife
Preparation
The secret to a good caponata lies in using very fresh vegetables and the sweet and sour balance at the base of the dish.
Start by cutting the eggplants into uniform cubes so they cook evenly and
Deep-fry the eggplant cubes in seed oil until cooked.
Tip: For a lighter result, cook the eggplant cubes in a non-stick pan with a drizzle of oil. The taste will not suffer much but the result will be lighter.
Remove the eggplants from the pan and let them rest on absorbent paper to remove excess oil.
Clean the celery with the peeler removing the outer string and cut it into uniform slices.
Trick: To cook celery evenly and make it softer, blanch it in water for 2-3 minutes. When cooked, remove it from the pan and let it rest.
Put the onion slices to sauté in a pan with a drizzle of oil, let them wilt over low heat, add the carrots and let them flavor over low heat for a couple of minutes.
Cut the carrots into slices and the peppers into cubes and add them to the pan with the sauté, cook over low heat for 5 minutes, if necessary add a little water to prevent them from burning.
When they start to be tender, add the tomato sauce, olives, celery, and desalted capers. Continue cooking for another 5 minutes and finally add the eggplants.
Continue cooking for another 5 minutes and finally add the eggplants.
Cook over low heat with a lid for another 10-15 minutes until the vegetables are cooked.
Add 2 tablespoons of vinegar, 2 teaspoons of sugar and let it reduce slightly. This way the vinegar flavor will spread in the dish and mellow slightly.
If the caponata is too sour, don’t worry, extend the cooking and the vinegar will tend to evaporate, reducing the sour note.
Your Sicilian caponata is ready!
Plating tips:
Arrange the caponata as a side dish to the main course directly on the serving plates that you will serve your guests. The caponata can be enjoyed either hot or cold depending on the dish it accompanies and your personal taste.
Which wine to pair with caponata:
To enhance the sweet and sour flavor of this dish, I recommend an Etna Rosso, a full-bodied and decisive wine capable of balancing the sweet and sour taste of the caponata.
