Sicilian Caponata
Sicilian Caponata is a rich and tasty side dish, typical of Sicilian cuisine; based on eggplants, tomato, onion, green olives, capers, celery, basil; a mix of fried vegetables then sautéed in a pan with sugar and vinegar; which give the typical sweet and sour taste!
A unique goodness, which has its roots in the poor tradition!
Sicilian cuisine has its roots in the poor tradition, based above all on some typical ingredients such as aubergine (or eggplant), undisputed protagonists of the caponata, the delicious side dish that I propose today. Already common to other typical recipes, such as "pasta alla norma" and "eggplant parmigiana", together with basil and tomato they create a mix of aromas, colors and flavors that recalls the suggestions of a splendid land. The extension of the surface of Sicily allows for numerous variations of the caponata. From province to province but also from family to family everyone has their perfect recipe: with or without raisins, with or without concentrate. Just move a few meters to discover a caponata that is always different, but all with an unmistakable common denominator : the use of sweet and sour dressing, called Agrodolce which gives the vegetables a unique flavor.
My advice? Try my version to be sure will be your favorite, to pass down even in your family!
The name of which seems to derive from "capone", which in Sicilian dialect indicates the Lampuga; a fine fish that was served with sweet and sour sauce on the tables of the aristocrats. The peasants, unable to afford such an expensive dish; they would have replaced the fish with eggplants, much cheaper! This is how the eggplant Caponata was born! Do you want to prepare it at home in just a few steps? Here is the Caponata Recipe with all the step-by-step advice to bring the real Sicilian Caponata to the table! Succulent and tasty!
A bit like Pasta alla Norma and every traditional recipe, there are different variations, depending on the Sicilian region in which it is made! The Trapani version includes the addition of peppers; in Catania, potatoes are added. What I am giving you today is the original Sicilian Caponata recipe from Palermo.
It is the most classic of the versions, very easy and very fast!
Simply use fresh, top-quality ingredients; cut the eggplants and various vegetables all the same into small pieces and follow the cooking order indicated in the procedure! A few steps and you will bring a perfect Caponata to the table: creamy, fragrant, incredibly flavorful!
Recommended items to make this recipe:
Among the most popular Sicilian recipes there is certainly the Sicilian caponata. It is a typical recipe of the summer in Sicily and it can't be missed in my kitchen!
The Sicilian eggplant caponata is really simple to prepare, contrary to what one might think, but in any case the result pays off any work! It is also a very convenient dish, which can be prepared in advance so as to always have it available when you want to bring it to the table since it is eaten cold!
Let's discover together the original recipe of the Sicilian caponata, the one that is consumed in my part. Since it is a very ancient regional recipe, in fact, there are several versions. In fact, there are those who use tomato extract, who use tomato puree or who use concentrate. In some areas, however, it is prepared by adding other vegetables, giving life to a real vegetable caponata!
I'll show you my version… you are gonna love it!
- 2 1 large white onions
- 2 tbsp extra virgin olive oil
- 2 1 large eggplants (cut in little cubes)
- 2 1 celery sticks cut in cubes
- 500 ml tomato sauce
- 1/2 cup capers
- 1 cup green pitted olives
- 40 mg red wine vinegar
- 2 tbsp sugar
- 500 ml vegetable oil (to fry eggplants)
The first thing to do to prepare the Sicilian eggplant caponata is to devote yourself to the eggplants. You will need black aubergines, which will have to be deprived of the two ends and subsequently reduced into slices and then into cubes.
The eggplant cubes will be placed in a colander and sprinkled with fine or coarse salt.
Add a weight on the aubergine cubes and place the colander on a bowl so that it can hold the liquid of vegetation that the aubergines will release during the rest phase. In this way the aubergines will lose their typical bitter aftertaste. Let it rest for about 20-30 minutes.
After resting, you can fry the aubergines in very hot vegetable oil. When they are ready, drain them from the excess oil and pass them on a sheet of absorbent paper.
Once the aubergines are ready, keep them aside and move on to preparing the base of the Sicilian caponata. Start with the celery, which will be reduced into small pieces. The amount of celery can vary according to your tastes. Likewise, the size of the pieces in which to reduce it can also vary according to your preferences.
The celery is ready, pass it to the onion. In fact, you will have to chop it more or less finely.
Now dedicate yourselves to the green olives, which will be drained of their water and reduced into more or less large pieces.
Now you can move inside a pot where you will add extra virgin olive oil. Then add the onion and celery.
Alternatively you can pre-boil the celery in a separate pot and then add it to the pan with the other ingredients.When the onion starts to soften you can pour the tomato sauce. Cover with a lid and continue cooking for about ten minutes. Now add the capers and mix, cooking for about 2-3 minutes.
Now you can also add the green olives.
It's time to give the sauce that typical sweet and sour flavor that characterizes the Sicilian caponata. Then add the white wine vinegar and then the granulated sugar. Stir to mix these new ingredients well.
Now you can pour the aubergine cubes that you initially fried.
All that remains is to cover with a lid and cook for a few more minutes or until the sauce has reduced well. The Sicilian eggplant caponata is therefore ready. It will then be left aside to cool and brought to the table.
If you don't want to fry the eggplant then air fry them until gold. My advice is to fry them because once cold it will boost the flavor. Trust me!
If you prefer to use tomato extract or concentrate, add a greater quantity of water so that they dissolve well.
The amount of capers, olives or celery can vary according to your tastes. adjust, therefore, according to the result you want to obtain.
The Sicilian caponata can be kept for 4-5 days in the refrigerator in an airtight container. When you want to serve it, keep it at room temperature for about 30 minutes so that it returns to the right temperature to be consumed.
