Caponata Recipe
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
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
- 1 ¾ floz 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
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.
