The Sicilian caponata is one of the classic dish of Italian cuisine. It is a rich and tasty dish based on eggplant.
It’s hearty, delicious but require some organization and time. The flavors are becoming richer and richer with the cooking time increasing. We put our Caponata on our toasted bread or Bruschetta and in pastas.
You can store it in the fridge for a few days (if you didn’t eat it in one go).
For this recipe I use:
If you tried this Sicilian Caponata or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
- 3 Eggplants approx. 300g.
- 3 stalks Celery approx. 100g.
- 1/3 cup Capers approx. 70g.
- 1 ⅛ cups Green olives, pitted approx. 200g.
- 1 ¾ cups Yellow Onion, chopped approx. 90g.
- ⅔ cup Tomato purée approx. 150g.
- ⅓ cup Blond Cane Sugar approx. 66g.
- ¼ cup Red Wine Vinegar approx. 60g.
- 1 handful Basil
- ½ tsp Cacao powder
- Extra-virgin Olive oil
- ¾ to 1 cup Warm Water approx. 200mL.
- Cut the aubergines into small pieces, sprinkle them with salt and let them drain for 10 minutes to remove the bitter taste. Fry them in abundant hot oil and leave them to drain thoroughly. Reserve aside.
- Cut the onion into thin slices and cook them until golden in a pan on medium heat.
- Cut the celery into cubes and boil it for 3-4 minutes. Then, add it to the onion.
- Add the capers and pitted olives into the pan.
- Finish the preparation of the sauce by adding the tomato paste, vinegar, sugar, and the warm water. Cook everything, stirring frequently, for about 20 minutes over low heat.
- When cooked, add the fried aubergines and let them cook for just a few minutes, then sprinkle with chopped basil. Serve the caponata after it has cooled for half an hour on a bruschetta.