R3volved Blog Sicilian Caponata Recipe

Sicilian Caponata Recipe


Sicilian caponata recipe

Caponata is a rezept caponata stew (similar to a relish) consisting of simple ingredients simmered in a distinctive sweet and sour sauce. It can be served hot or cold, as an appetizer or a side dish and also as a main course when tossed with pasta. It is also a great accompaniment to grilled meats and fish. It is a typical Sicilian recipe, and each town in the island has its own variation of the dish.

The traditional caponata from Palermo is made with eggplant, tomatoes, onions, celery, olives and capers. The caponata from Catania includes the same ingredients but adds yellow and red peppers.

Caponata Chronicles: From History to Plate – The Sicilian Delicacy

The key to a good caponata is the quality of the vegetables used: the eggplant should be firm and not too bitter, the tomatoes should be ripe and juicy, and the onions should be sweet and caramelized. A little bit of vinegar and sugar thrown in at the end brings all these flavors together in an exquisite mixture.

Traditionally, the vegetables are cut into small cubes and then fried in abundant oil. However, I prefer to first cut the eggplant into medium-sized cubes, sprinkle with coarse salt and leave them to rest in a colander for at least 30 minutes. This process helps remove the excess water in the eggplant, preventing it from getting soggy during cooking. Then, just before frying them, they are rinsed under running water and patted dry with a cloth.

After the eggplant is cooked, the tomatoes, onions and celery are sauteed in a generous amount of extra virgin olive oil. Once they are soft and golden, the capers and olives are added.

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