A Sicilian Caponata Recipe

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Sicilian caponata recipe

Often described as a Sicilian ratatouille, caponata is a rich and zesty mix of eggplants (aubergines) and other vegetables simmered in a distinctive sweet-and-sour vinegar-based sauce. The result is a vegetable stew that tastes great served hot or cold and works well as a main dish, side dish or appetizer.

A “proper” caponata recipe includes aubergines, onions, celery and pitted green or black olives as well as sugar and balsamic vinegar. The dish originated in Sicily and was originally cooked with fish – it became a vegetarian version after poorer people substituted the expensive fish for cheaper eggplants.

The Taste of Sunshine: Sicilian Caponata Recipe with Fresh Ingredients

The dish is very easy to make and can be made ahead of time, up to a few days. A day or two in the fridge really brings out the flavor of the caponata.

Miriam Hahn’s Sicilian caponata recipe uses one medium-sized Italian eggplant that you dice as well as an onion and three stalks of celery. To prepare the eggplant you will first sprinkle it with salt and allow it to drain for a while to reduce its bitterness. Then you will saute the vegetables, starting with the celery and onion, in a little oil until softened. Then you will add the drained eggplant and the rest of the ingredients.

For a lighter eggplant caponata recipe, you can skip the frying and simply stir-fry the onion and celery together before adding the tomato passata. You can also add a handful of raisins and a few tablespoons of pine nuts for a touch of sweetness. Texture is a matter of preference as well; if you like your caponata to be on the softer side, cook it a bit longer.

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