Caponata siciliana recipe

Caponata Siciliana recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Caponata Siciliana is a traditional Sicilian recipe that showcases the vibrant flavors of the Mediterranean. This vegetarian dish combines eggplant, tomatoes, onions, and various other vegetables, all cooked to perfection in a sweet and tangy sauce. Caponata is known for its versatility, as it can be served as a side dish, a topping for bruschetta, or even as a main course with crusty bread. The dish is rich in flavor and texture, offering a delightful balance of sweet, sour, and savory notes.

Keywords: Sicilian cuisine, vegetarian recipe, Mediterranean flavors, sweet and tangy sauce, versatile dish.

Caponata siciliana recipe details

Caponata siciliana recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

600 g	aubergines, in 3cm cubes
	salt and pepper
1	onion, sliced
5	tomatoes, peeled, cored and chopped
1 stalk(s)	celery, cleaned and diced
	extra vergin olive oil
30 g	pine nuts, toasted
40 g	capers
1 handful	golden raisins
1 tbsp	sugar
2 tbsp	red wine vinegar
15	green olives, pitted and sliced
2 tsp	dried oregano

Instructions

Put the aubergine pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. Rinse under clear water and pat dry.

In a saucepan heat oil. Fry the onion over medium heat until translucent. Add the tomatoes and celery and cook over low heat until thickened. Set aside.

While the tomatoes are cooking, heat oil in a second pan and fry the aubergines, in several batches to keep the oil from getting chilled. When the last batch is done, return the tomatoes to the fire and stir in the aubergines. Add olives, capers, raisins, oregano and vinegar and cook over low heat for 5 minutes. Season to taste with salt, pepper, sugar and vinegar.

Serve sprinkled with pine nuts, together with fresh white bread.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a