Caponata Siciliana is another Italian recipe that’s fast, easy and nutritious too. Served cold, it is a very good antipasto to stimulate the taste buds. When warm, this delicious dish complements meat and poultry. You can even use it as a sauce for your pasta. Take a bite and you’ll taste a little bit of the French Ratatouille and some Arabic flavors as well.

Caponata

How to Cook Caponata Siciliana

Ingredients

800 g aubergines, cut into 2cm cubes
1 large onion chopped
2 tbsp olive oil
3 ripe tomatoes, cubed
1 tbsp tomato puree, diluted with a little water
1 tbsp caster sugar
1 tbsp soaked salted capers
20 green or black olives (pitted)
3 tbsp white wine vinegar
1 head celery (chopped including leaves and stalks)
1 tbsp raisins
Salt and pepper
1 tbsp pine kernels (optional)

Procedure

  1. Cut the aubergines into 2cm cubes and soak them in a bowl of cold water for at least five minutes. Drain. This will prevent the aubergines from turning brown and also from absorbing a lot of oil.
  2. In a large frying pan, heat the oil and add the onions. Cook for a few minutes or until transparent in color.
  3. Add the chunked aubergines and stir fry until they are well cooked and tender.
  4. Now add the celery, the capers, the olives, the raisin and the tomato paste diluted in half glass of warm water. Mix well and cover.
  5. Let it cook for another 15 minutes. Remove the cover before the designated time is over.
  6. Add the sugar and the tablespoons of vinegar wait that the smell of vinegar is evaporated. Season with salt and pepper.
  7. Your Caponata is ready.
  8. You can serve it as an appetizer, side dish or with toasted bread. Buon appetito!

Remember that you can buy Caponata already made with the traditional recipe online here or at the markets where we trade.

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