Che s caponata alla siciliana recipe

Che s Caponata alla Siciliana recipe

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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.
Che s caponata alla siciliana is a traditional Sicilian dish that showcases the vibrant flavors of the region. This recipe combines the sweetness of caramelized eggplant and onions with the tanginess of tomatoes, capers, and vinegar. The addition of olives and pine nuts adds a delightful texture and depth to the dish. With its rich medley of flavors, Che s caponata alla siciliana is a perfect appetizer or side dish that will transport you to the sunny shores of Sicily.

Keywords: Sicilian cuisine, traditional recipe, eggplant, capers, olives.

Che s caponata alla siciliana recipe details

Che s caponata alla siciliana recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

1 kg	eggplants
200 g	black or green olives, pitted
150 g	salted capers, rinsed
500 g	celery ribs
100 g	tomato puree, or sauce
300 g	onions
2 clove(s)	garlic, finely chopped
2 small	chilis, seeded & finely chopped
80 g	pine nuts
2 tbsp	sugar
70 ml	vinegar
	olive oil
	salt
leaves	basil, fresh

Instructions

Wash and dice eggplants, put dices in colander, sprinkle liberally with salt and let sit for 1-2 hours to draw out the bitter juices.

Meanwhile strip the filaments from the celery sticks, cut into 1cm-pieces, and blanch in lightly salted water for 3 minutes. Drain, sauté in a little oil, set aside.

Blanch, peel, seed and chop tomatoes. Rinse away the salt from the eggplant dices, pat dry.

Slice onion finely, sauté in olive oil; when turned translucent add capers, pine nuts, garlic, chillies, olives, and tomatoes. Continue simmering, stirring with wooden spoon, until the tomatoes are molten, 10-15 minutes, take pot from the fire.

While cooking the tomatoes, fry diced eggplant in several batches in a second pot of oil to avoid cooling of the oil. When the last batch is done, return tomato pot to the fire, stir in eggplants and sautéed celery. Cook over a low flame for several minutes, stirring gently. Now stir in vinegar and sugar; when vinegar has evaporated, remove from fire and allow to cool.

Serving suggestions:
Serve cold, decorated with basil leaves. This will make a lot, but it keeps for several days in fridge, I find it improves with time.

Serve with grilled or fried fish or meat, with pasta or just with Italian style bread (Ciabatta or Bruschetta). Nice side dish for a BBQ.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a