Caponata is one of the most iconic side dishes of Sicilian cuisine. Caponata is a sweet and sour Sicilian Eggplant dish. Cooked with San Marzano tomatoes, green olives, celery, onions, and capers. This flavorful dish can be eaten warm or cold. Serve it over steamed rice, by itself with crusty bread, or as a dip on a mezze platter!
Caponata recipes vary from region to region. Some people like to add different vegetables like bell peppers and zucchini. Some like to add raisins, but the base remains the same. Sicilian Caponata is similar to the French Ratatouille, which also includes roasted eggplant in a simmering tomato sauce. However, Caponata has even more intense flavors of sweet and sour due to the vinegar, capers, and sugar.
I hope my caponata recipe offers you a little taste of Sicily.
HOW TO SERVE CAPONATA
Caponata is a versatile dish that can be served alongside meat and fish dishes, on top of steamed white rice. It can be eaten hot or at room temperature and will compliment a mezze platter beautifully. It makes a wonderful base for bruschetta or crostini as well π
WATCH HOW I MAKE CAPONATA
HOW TO MAKE CAPONATA SICILIANO
- Roast the eggplant in olive oil until it has softened and caramelized.
- Prepare the onion, celery, and bell pepper. Add vegetables to the eggplant, add salt and pepper. Stir to combine, then cover with a lid.
- Add the coarsely chopped garlic, then the tomatoes. If you are using whole tomatoes, you will want to break them up a bit, leaving little chunks. Continue to cook Caponata for about 10 minutes, until all vegetables are nice and soft.
- Next, add vinegar, olive brine, sugar, sliced olives, and the capers if you are using them.
- Lastly, add a hand full of fresh basil, torn into pieces. Stir, and continue to cook over medium heat for another 5 to 10 minutes. The sauce will thicken up nicely. That is what we want.
You might be interested in other delicious Eggplant dishes:
Recipe
CAPONATA
Ingredients
- 2 eggplant - medium-sized, or 1 large (cubed)
- 2 celery stalks - chopped
- Β½ red bell pepper - chopped
- 1 red onion - medium-sized (chopped)
- Β½ cup green olives - sliced (I use Castelverano)
- ΒΌ cup olive brine
- 28 oz San Marzano tomatoes - whole, or diced (Canned)
- ΒΌ cup red wine vinegar
- 1 tablespoon sugar
- salt & pepper to taste
- 1 tablespoon capers
- chopped fresh basil
Instructions
- 1. Cut the eggplant into cubes. Add olive oil to a large frypan and over medium heat roast the eggplant. While eggplant is softening up a bit add the chopped onion, celery, and bell pepper. Add the chopped veggies to the eggplant, stir and add salt and freshly ground pepper. Cover the pan with a lid and cook for a few minutes until veggies have softened. 2. Pour in your canned tomatoes, if using whole break them up a bit. We want to leave small chunks. Stir, then add red wine vinegar, olive brine, sugar, the sliced olives, and capers. Add the chopped basil leaves. Cover the pan with the lid again and let it simmer for about 10 minutes until the sauce will thicken up a bit.3. Taste your caponata to see if it needs a little bit more salt and pepper. ( Be careful not to add too much salt if using capers, since they are salty most of the time). Continue to cook for another 5 minutes. Garnish with more fresh basil.
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