You can have it both warm when it’s just ready to have but also cold the day after. Caponata is one of the traditional Sicilian dishes that even after its long history still seduces all the palates of Italy.
- 2 Eggplants
- 2 zucchini
- 2 big potatoes
- 1 red pepper1 yellow pepper
- 1 branch of celery
- 50 gr capers of Pantelleria
- 150 gr of tomato sauce
- 50 gr of black pitted olives
- 40 ml of white vinegar
- 30 gr of sugar
- Extra virgin olive oil
- Seed oil to fry
- 1 white onion
- 10 basil leaves
Caponata is a mix of vegetables enriched with fresh tomato sauce, pine nuts and olives. Its ancient recipe was born in the XVIII century, and during that time it was served as a single dish in the area of the Mediterranean Sea.
Nowadays Caponata is served like an appetizer to accompany main dishes of meat or fish. Caponata is a rich recipe and still today is prepared with the most care ingredient by ingredient.
The Caponata recipe is not complex, but it requires enough time to prepare all the vegetables. Don’t rush when preparing caponata: the patience and love you’ll make it with will give it a unique flavor and an unforgettable experience.
Wash all the vegetables but the onion and dry them. Cut the eggplants in cubes and place them in a colander after seasoning them with a handful of salt. Let the eggplants stand for 1 hour so to let them lose part of their liquids. Cut all the vegetables in cubes and slice finely the onion.
Fill with seed oil a wide casserole with high sides and fry all the vegetables separately, apart from the celery that you will parboil in lightly salted water. Lightly squeeze the eggplants and fry them too. Saute the onion in a pan with extra virgin olive oil then add capers, olives and celery.
Add tomato sauce, basil and balance with salt. After 10 minutes add the vegetables and let them get rich in flavor. Add sugar to caponata, amalgamate well and then blend with vinegar letting everything heat for another 10 minutes. Serve caponata with roasted bread croutons.
Caponata is a typical Sicilian recipe, and there are at least 30 versions depending on the different provinces where it’s made. Some versions of caponata are enriched with toasted pine nuts and almonds, while in the Agrigento area the bittersweet taste of caponata is generally enriched with honey.