Sicilian Caponata Recipe

INGREDIENTS

  • 2 large eggplants
  • 1 large onion
  • 2 celery stalks
  • 100 g green olives (pitted)
  • 50 g capers (salted)
  • 300 g tomato sauce
  • 50 ml white wine vinegar
  • 30 g sugar
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Fresh basil (optional)

PREPARATION

  1. Preparing the Eggplants:
    • Cut the eggplants into 2 cm (about 1 inch) cubes.
    • Sprinkle them with coarse salt and place them in a colander. Let them sit for about 30 minutes to remove any bitterness. Then, rinse them under cold water and pat them dry with a kitchen towel or paper towels.
  2. Frying the Eggplants:
    • In a large pan, heat a generous amount of extra virgin olive oil.
    • Fry the eggplant cubes until golden and crispy. Drain them on paper towels to remove excess oil and set them aside.
  3. Preparing the Celery:
    • Cut the celery stalks into small pieces.
    • Blanch them in lightly salted boiling water for about 5 minutes, then drain them.
  4. Preparing the Sauce:
    • In a large pan, heat a few tablespoons of extra virgin olive oil.
    • Add the finely chopped onion and sauté over medium heat until it becomes translucent.
    • Add the blanched celery, sliced green olives, and rinsed capers to remove the salt.
    • Pour in the tomato sauce and stir well. Let it cook over low heat for about 10 minutes.
  5. Combining the Ingredients:
    • Add the fried eggplants to the pan with the sauce.
    • In a small bowl, mix the white wine vinegar with the sugar until the sugar is fully dissolved.
    • Pour the vinegar and sugar mixture into the pan. Stir well and let it cook over low heat for another 10 minutes to blend the flavors.
  6. Adjusting the Taste:
    • Taste and adjust the seasoning with salt and pepper if needed. If you like, you can add a few fresh basil leaves, torn by hand.
  7. Cooling and Serving:
    • Let the caponata cool to room temperature. You can also prepare it in advance and store it in the refrigerator, as it tastes even better the next day.
    • Serve the caponata at room temperature as an appetizer, side dish, or even as a light main course, perhaps with fresh bread.

Enjoy your meal!