The essence of traditional Sicilian cuisine is embodied in "Caponata Siciliana Autentica." A blend of eggplants, tomatoes, onions, celery, olives, capers, vinegar, and sugar are cooked together to create a sweet and sour flavor profile in this delectable and adaptable recipe. Served cold or room temperature, this traditional Sicilian dish is often savored as an antipasto or appetizer. Caponata Siciliana Autentica is a treasured mainstay of Sicilian cuisine, appreciated for its authenticity and richness of flavor. It has bright colors and rich flavors.
Caponata Siciliana Autentica
Rated 5.0 stars by 1 users
Category
Italian
Servings
6-8
Prep Time
50 minutes
Cook Time
50 minutes
Calories
200
Author:
Angie M.
The essence of traditional Sicilian cuisine is embodied in "Caponata Siciliana Autentica." A blend of eggplants, tomatoes, onions, celery, olives, capers, vinegar, and sugar are cooked together to create a sweet and sour flavor profile in this delectable and adaptable recipe. Served cold or room temperature, this traditional Sicilian dish is often savored as an antipasto or appetizer. Caponata Siciliana Autentica is a treasured mainstay of Sicilian cuisine, appreciated for its authenticity and richness of flavor. It has bright colors and rich flavors.
Ingredients
2 large eggplants, diced into cubes
2 medium onions, finely chopped
2 celery stalks, diced
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1 can chopped tomatoes (14 oz)
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1/2 cup green olives, pitted and halved
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2 tablespoons capers, rinsed and drained
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3 tablespoons red wine vinegar
2 tablespoons sugar
Salt and pepper to taste
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Extra virgin olive oil for frying
Chopped parsley for garnish
Directions
Begin by salting the diced eggplant and letting it sit in a colander for about 30 minutes. This helps remove excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant and pat dry with paper towels.
In a large skillet or frying pan, heat olive oil over medium heat. Add the diced eggplant and fry until golden brown and tender. Remove the eggplant from the pan and set aside.
In the same pan, add a bit more olive oil if needed, then add the chopped onions and diced celery. Cook until softened, about 5-7 minutes.
Once the onions and celery are softened, add the diced tomatoes (or canned tomatoes) to the pan. Cook for another 5 minutes, allowing the tomatoes to break down slightly.
Return the fried eggplant to the pan with the onion, celery, and tomatoes. Add the green olives and capers, then stir to combine.
In a small bowl, mix together the red wine vinegar and sugar until the sugar is dissolved. Pour this mixture over the vegetables in the pan.
Season the caponata with salt and pepper to taste. Allow the mixture to simmer over low heat for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
Once the caponata has thickened slightly and the flavors have developed, remove it from the heat and let it cool to room temperature.
Garnish the caponata with chopped fresh parsley if desired, then serve either at room temperature or chilled.