Caponata Alla Siciliana
From Sicily with love, here is the recipe for caponata, a rich side dish starring fried eggplant and characterized by sweet and sour taste. Of aubergines, peppers but also leafy vegetables, the Sicilian caponata includes different versions, including additions of toasted crumb, almonds and even grated chocolate. In the "baronial" cuisine, rich, it also included fish, octopus and pear slices, which are missing instead in the "poor" derivation, only vegetable, equally tasty.
The certainties around this delicious side dish are perhaps three: its Sicilian origins, its protagonist, or the eggplant - a privileged vegetable in the island's cuisine - which must be fried, and its sweet and sour taste. If each family has its own recipe, we offer you ours. Follow all the steps and a tip: the caponata is even better enjoyed the next day. Caponata is a typical dish of the Sicilian gastronomic tradition. It can be served as an appetizer and as a side dish and is perfect for the summer season, as the protagonists are the eggplants.
Ingredients
1 Kg round purple aubergines600 g San Marzano tomatoes60 g white wine vinegar50 g celery heart40 g pine nuts15 g green olives, in brine10 g basil leaves2 white onionscapers in saltsugarsaltextra virgin olive oil
Procedure
For the Sicilian caponata recipe, cut the aubergines into cubes not too small, place them in a colander and cover them with 4 large handfuls of salt; Let it rest for 40 minutes. Finely slice the onions and sauté in a saucepan with 2-3 tablespoons of oil. Blanch the tomatoes, peel them, cut them in half and remove the seeds; Then cut the pulp into small regular pieces. Cut the celery into cubes, pit the olives and cut them into chunks. Desalt 2 tablespoons of capers. Add onions, celery, tomatoes, capers, olives, pine nuts and cook for 3-4 minutes. Drain the aubergines, squeeze them slightly, dry them well with kitchen paper and fry them, several times, for 5-6 minutes in plenty of extra virgin olive oil, until they are golden. Drain on kitchen paper and add them to the vegetables; Add 1 tablespoon of sugar and vinegar and continue cooking for another 2-3 minutes. Season with salt, scented with basil leaves, turn off and let the caponata cool. You can serve it immediately, but it will taste better the following day.
From Sicily with love, here is the recipe for caponata, a rich side dish starring fried eggplant and characterized by sweet and sour taste. Of aubergines, peppers but also leafy vegetables, the Sicilian caponata includes different versions, including additions of toasted crumb, almonds and even grated chocolate. In the "baronial" cuisine, rich, it also included fish, octopus and pear slices, which are missing instead in the "poor" derivation, only vegetable, equally tasty.
The certainties around this delicious side dish are perhaps three: its Sicilian origins, its protagonist, or the eggplant - a privileged vegetable in the island's cuisine - which must be fried, and its sweet and sour taste. If each family has its own recipe, we offer you ours. Follow all the steps and a tip: the caponata is even better enjoyed the next day. Caponata is a typical dish of the Sicilian gastronomic tradition. It can be served as an appetizer and as a side dish and is perfect for the summer season, as the protagonists are the eggplants.
Ingredients
1 Kg round purple aubergines
600 g San Marzano tomatoes
60 g white wine vinegar
50 g celery heart
40 g pine nuts
15 g green olives, in brine
10 g basil leaves
2 white onions
capers in salt
sugar
salt
extra virgin olive oil
Procedure
For the Sicilian caponata recipe, cut the aubergines into cubes not too small, place them in a colander and cover them with 4 large handfuls of salt; Let it rest for 40 minutes. Finely slice the onions and sauté in a saucepan with 2-3 tablespoons of oil. Blanch the tomatoes, peel them, cut them in half and remove the seeds; Then cut the pulp into small regular pieces. Cut the celery into cubes, pit the olives and cut them into chunks. Desalt 2 tablespoons of capers. Add onions, celery, tomatoes, capers, olives, pine nuts and cook for 3-4 minutes. Drain the aubergines, squeeze them slightly, dry them well with kitchen paper and fry them, several times, for 5-6 minutes in plenty of extra virgin olive oil, until they are golden. Drain on kitchen paper and add them to the vegetables; Add 1 tablespoon of sugar and vinegar and continue cooking for another 2-3 minutes. Season with salt, scented with basil leaves, turn off and let the caponata cool. You can serve it immediately, but it will taste better the following day.
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