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  • Caponata Recipe

Caponata Recipe

Posted on Jan 24th, 2023
by Paul Hegeman
Categories:
  • First Course
  • Vegetables Side Dishes
  • Vegetarian Recipes

Caponata is an irresistible Sicilian delicacy made with eggplants. It is arguably considered the Italian version of the French ratatouille, although caponata has a unique sweet and sour taste conferred by the addition of sugar, vinegar, basil, and pine nuts.

According to some, the name of the dish derives from “capone”, a term used in the Sicilian dialect to refer to a premium type of fish eaten by aristocrats and served with a sweet and sour sauce. The poor peasants and farmers would then replace it by using big chunks of eggplant, thus creating this wonderful dish.

Enjoy this classic caponata recipe!

Caponata

Paul Hegeman
This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef.
The only down side to this dish is you won’t be able to eat it without a nice glass of red nearby; I find a relatively mellow merlot works nice with it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Entree
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 large eggplant cut into large batons
  • 1 medium onion cut into large wedges 1/8ths
  • 1 stalk celery
  • 1 green pepper cut into same size as onion
  • 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
  • 50 milliliters red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup kalamata olives
  • 2 tablespoons capers
  • olive oil extra virgin
  • sea salt flakes
  • pepper grinded

Instructions
 

  • Brown the eggplant in a deep fryer or well oiled pan & drain well.
  • Soften onion and celery in some olive oil in a large pot (5-10 mins).
  • Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
  • Add vinegar, sugar, capers, olives and tomatoes.
  • Season & simmer for 10-15 minutes or until almost dry.
  • Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Notes

CAPONATA
Tried this recipe?Let us know how it was!

Note: The Maltese have their own version of the caponata, called kapunata. It’s very similar to the Sicilian version and it’s one of the most popular dishes in Malta.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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