Sicilian Caponata Recipe

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Sicilian caponata recipe

This sweet and sour Sicilian caponata recipe is the perfect dish to serve at a party. It is easy to prepare and it can be served hot, at room temperature or cold, as an appetizer, a side dish or even a main course when tossed with pasta. Its distinctive flavor is thanks to its variety of sweet and salty ingredients such as raisins, olives and capers. Read more

The first thing to do is to cut the eggplant into small chucks and sprinkle with kosher salt. Let it sit for about thirty minutes, then rinse and pat dry. The salt draws out some of the water in the eggplant, making it less mushy.

Next, saute the onions and celery together in a large skillet with a tablespoon of olive oil. When softened, add the drained eggplant, tomatoes, bell peppers, capers and olives. Mix in the remaining olive oil, sugar and red wine vinegar. Then season with salt and pepper to taste, oregano and a pinch of paprika.

Veggies in Harmony: Elevate Your Meals with Sicilian Caponata

Toss the caponata with pasta or serve it as a bruschetta appetizer. It also makes a delicious spread for sandwiches.

STORAGE: This dish is best made a day or more ahead of time. It will keep well in the fridge in a glass jar covered with plastic wrap. The caponata will become thick and creamy, and its flavors will develop as it rests.

Every town in Sicily has its own variation of this traditional vegetable stew. Here are some of the most popular ones: PALERMO: Eggplants, red and yellow peppers, onions, celery, olives and tomato passata. TRAPANI: Potatoes and peppers are added to the caponata in this version, which is served as a main course with bread. AGRIGENTO: In this version, yellow and red peppers are mixed with the traditional eggplant caponata, along with white or black olives, and capers.

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