Original SICILIAN CAPONATA, eggplant side dish with tomato and olives, simple and tasty recipe perfect with seasonal vegetables.
The Sicilian Caponata is one of the most iconic and beloved dishes of the Sicilian culinary tradition. This delicious vegetable side dish is a true emblem of Mediterranean cuisine, capable of encapsulating the aromas and flavors of Sicily.
The sicilian caponata is an original dish based on eggplants, very simple to prepare and really delicious, perfect as a side dish for meat or fish or as a standalone vegetable dish.
The main ingredients include eggplants, tomatoes, onions, celery, olives, and capers. These are cooked separately and then together in a sweet and sour mix based on vinegar and sugar, which gives the dish its characteristic contrasting flavor.
As with all traditional recipes, each family and each Sicilian city has its own variant, which may also include pine nuts, raisins, peppers, or carrots.
Join me in the kitchen today for sicilian caponata.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 large black eggplants
- 1 stalk celery
- 2 tablespoons olives
- 2 tablespoons salted capers
- 2 tablespoons sugar
- 1/6 cup white wine vinegar
- 2 tablespoons pine nuts (optional)
- 2 tablespoons raisins (optional)
- 7 oz peeled cherry tomatoes (or 2 tablespoons of tomato paste)
Steps
The key to this recipe is that each ingredient is cooked individually and then combined, I skipped a few steps to lighten it a bit.
Cut the eggplants into cubes and fry in a pan, I added a bit of water and cooked with a lid, then remove and set aside.
Slice the onion and celery, cook separately in a pan and set aside, I cooked them together.
Cook the cherry tomatoes, mash them with a fork, let dry a bit and add the onion with celery, eggplants, capers and if you prefer pine nuts and soaked raisins.
Finally add the olives, green or black both work fine.
Cook further to soften the olives, add some basil leaves, meanwhile dissolve the sugar with the vinegar and pour it into the pan.
Cook until the vinegar flavor has evaporated, if needed add a bit of water during cooking.
Bon appetite
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
The origins of caponata date back to ancient times and, as often happens with traditional dishes, there are different versions regarding its history. Some believe the name derives from the term “capone”, a prized fish that was served sweet and sour on aristocratic tables. Over time, the fish was replaced by vegetables, making the dish accessible to all social classes.
Original SICILIAN CAPONATA
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FAQ (Frequently Asked Questions) Original SICILIAN CAPONATA
What is Sicilian caponata?
Sicilian caponata is a traditional Sicilian dish mainly composed of eggplants, tomatoes, onions, celery, olives, and capers, all cooked in a sweet and sour sauce based on vinegar and sugar. It is typically served at room temperature as an appetizer, side dish, or standalone dish.
Is Sicilian caponata served hot or cold?
Caponata is usually served at room temperature. This allows the flavors to meld and intensify, making the dish even tastier. It is perfect for being prepared in advance, as resting helps enhance the flavor.
Can I add other ingredients to the caponata?
Yes, it is a very versatile dish and there are many regional and family variants. Besides the traditional ingredients, you can add pine nuts, raisins, peppers, or carrots to further enrich the flavor of the dish. Each addition can offer a unique twist to the recipe.
How can I store the caponata?
It can be stored in the refrigerator for 3-4 days in an airtight container. The flavors tend to improve over time, making it even more delicious the day after preparation. You can also freeze it for longer storage, but make sure to thaw it slowly in the fridge before serving.
