Sicilian eggplant caponata and you immediately think of summer! September, the holidays are over for me too! It’s time to come back home, let’s think about all the good things we can prepare for the winter. Coming back from my Sicily, I bought some beautiful eggplants freshly picked by my neighboring farmer. Arriving home, my transformation work begins… I’ll make many good things, the mini eggplant parmigiana, caponata in preserved version, yes, you heard right! Now I’ll explain, I normally prepare the Sicilian eggplant caponata, as I always do, and preserve it in sterilized and vacuum-sealed jars for the winter. Follow the recipe on blog.giallozafferano.itvaipinacucina.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing eggplant caponata
- 4 eggplants
- 2 onions
- 3 peeled tomatoes
- 2 stalks celery
- 7 oz green olives in brine
- 5 oz salted capers
- 1 shot glass white wine vinegar
- 2 tablespoons sugar
- 3.5 oz salt
- 10.5 oz extra virgin olive oil
- 10.5 oz sunflower oil
Tools for preparing caponata
- Colander
- Frying Pan
- Casserole
Preparation of Sicilian Eggplant Caponata
Sicilian eggplant caponata is an ancient recipe prepared all over Sicily. My mom used to make it, and before her, my paternal grandmother Giovanna did, and modestly, I also prepare it today as they taught me.
Cut the eggplants into slices and then dice them, place them in a colander, and sprinkle them with salt. Press them with a weight to extract the bitter liquid for two hours. Meanwhile, slice the onions and sauté them. Once ready, add the tomatoes, chopped olives, capers, and celery, also chopped. Let cook on a low flame for 15 minutes. Now, rinse the eggplants under running water, wash, and dry them well. Fry the eggplants separately and add them to the sauce, cook for another 10 minutes. Finish the cooking with the addition of sugar and vinegar.
The Sicilian eggplant caponata is ready. If you want to preserve it for the winter, place it in small 250 ml jars and sterilize them for 20 minutes.
I love preserving it for the winter and enjoying it as a side dish on days when I miss my homeland.
