Sicilian caponata, a staple of mediterranean cuisine
Sicilian caponata is a traditional Italian recipe that we love to make at Ptitchef! Bursting with sunshine and flavor, one of its stars is eggplant. Combined with tomatoes and olives, this Italian ratatouille can be enjoyed as an appetizer on toast or with gressini. It's also a perfect accompaniment to meat or fish dishes, and a wonderful addition to pasta dishes. Try our easy, step-by-step recipe below ;-)
Ingredients
Preparation
- Wash the vegetables. Dice the eggplants and halve the cherry tomatoes.
- Brown the eggplants in a frying pan with olive oil (don't skimp on the quantity ;-) ). Drain and set aside.
For a lighter version, simply grease the frying pan with a little oil and fry the eggplants over medium heat for around 3 minutes. Add the water a little at a time and cook until the eggplants are tender (about 10 minutes). - In another pan, with a little olive oil, sauté the peeled and finely chopped onion. Then add: tomato paste + diced celery + sliced olives + capers + cherry tomatoes. Cook over medium heat for about 3 minutes.
- Then add the eggplants, basil, sugar and vinegar. Season to taste. Stir and cook over high heat for about 10 minutes. Enjoy your meal!
Observations
Are eggplants fried or pan-fried? In Sicilian caponata, eggplants are traditionally fried until golden brown. We've made a lighter version by simply sautéing them with a little olive oil and water.
How to serve Sicilian caponata? It can be served in two ways: as a starter on toast/bruschetta, or as an accompaniment to grilled meat, for example. You can also choose whether to serve it hot or cold.
Is Sicilian caponata served hot or cold? Yes, both! Try it and make your choice!
How long does it keep? Caponata can be kept up to 1 week in the refrigerator, in an airtight container.
Other variations on caponata: in Catania, for example, red and yellow peppers are added. Give it a try.
