Caponata is a traditional Sicilian eggplant dish that is served as a side dish, appetizer, or even a main course. It combines the flavors of eggplant, tomatoes, olives, capers, and celery in a sweet and sour sauce. Follow this recipe to create authentic Sicilian Caponata at home.
Ingredients:
- 2 large eggplants, diced
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 1/4 cup green olives, pitted and sliced
- 2 tablespoons capers, drained
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
Preparing the Caponata:
- Cook the Eggplant:
- Heat half of the olive oil in a large skillet over medium-high heat. Add the diced eggplant and cook until golden brown and tender, about 10 minutes. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining olive oil. Add the chopped onion and celery, and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add Tomatoes and Simmer:
- Stir in the chopped tomatoes, tomato paste, olives, and capers. Cook for about 10 minutes until the tomatoes break down and the mixture thickens.
- Add Eggplant and Seasoning:
- Return the cooked eggplant to the skillet. Add the red wine vinegar and sugar, and stir to combine. Season with salt and pepper to taste. Simmer for another 10 minutes, allowing the flavors to meld together.
Serving:
- Garnish and Serve:
- Transfer the Caponata to a serving dish and garnish with chopped fresh basil leaves. Serve warm or at room temperature.
Caponata is a rich and flavorful Sicilian dish that combines the sweet and sour flavors of eggplant, tomatoes, olives, and capers. Perfect as a side dish or appetizer, this dish brings the authentic taste of Sicily to your table. Enjoy this easy and delicious recipe. Buon appetito!