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Classic Sicilian Caponata Recipe
Caponata is a traditional Sicilian dish that has been enjoyed for centuries.This delicious and hearty vegetable stew is made with eggplant, tomatoes, onions, celery, capers, olives, and vinegar, all cooked together until they form a flavorful and aromatic dish.These ingredients, already common in other typical Sicilian recipes - such as Pasta alla Norma and Eggplant Parmigiana for example- create a mix of aromas, colors and flavors that recall the suggestions of this beautiful island.
Ingredients
- 3 eggplants large
- 1 white onion large
- 2 celery stalks
- 100 g capers ¾ cup, salted
- 200 g olives 1 cup, green and pitted
- 50 g pine nuts 3 tablespoons
- 150 ml tomato passata ⅔ cup
- 4 tablespoons olive oil extra virgin
- 60 ml white wine vinegar ¼ cup
- 2 teaspoons granulated sugar
- vegetable oil for frying, such as peanut or canola oil
- 1 tablespoon coarse salt
- salt to taste
- ground black pepper to taste
Instructions
- First, get all the ingredients ready. Cut the eggplants into small cubes and place them in a colander.
- Sprinkle them with the coarse salt and let them drain for at least 30 minutes. In this way the eggplants lose their water, which gives them a slightly bitter taste.
- Clean and slice the onion. Set aside.
- Dice the celery and place in a saucepan of boiling water (with ½ teaspoon of fine salt) and cook for 5 minutes. Drain and set aside.
- Desalt the capers. Wash them in cold water to remove the salt, dry and set aside.
- Toast the pine nuts in a frying pan for 1 or 2 minute.
- Make the sweet and sour sauce. Mix the vinegar and sugar in a bowl and set aside.
- Now it's time to fry the eggplants. First rinse them with plenty of cold water. Then dry them with a kitchen towel.
- Heat the oil in a frying pan with a high side, add a few eggplants at a time and fry for a few minutes.
- When golden brown, drain with a skimmer and place on a tray lined with absorbent paper to remove excess oil, then set aside.
- Pour the extra virgin olive oil into a large saucepan. Heat it and add the onion. Sauté until the onion is soft and golden, then add the celery and capers. Stir and cook over medium heat for a few minutes.
- Add the olives and pine nuts. Finally add the tomato passata.
- Stir, cover and simmer over low heat for 20 minutes.
- After this time, add a pinch of salt (if necessary, just taste it!) and then the sweet and sour sauce.
- Increase the heat to medium, stir and cook until the vinegar scent has evaporated (about 2 or 3 minutes).
- Turn off the heat and add the fried eggplants.
- Mix well. Place the caponata in an baking pan and leave to cool at room temperature (or in the refrigerator). The peculiarity of caponata is that it must be served COLD. Even better if you make it the day before and eat it the next day!
Nutrition
Serving: 100gCalories: 273kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 2160mgPotassium: 751mgFiber: 10gSugar: 12gVitamin A: 357IUVitamin C: 10mgCalcium: 57mgIron: 2mg
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