Sicilian caponata, an irresistible quick and easy italian recipe

Name: Sicilian caponata, an irresistible quick and easy italian recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: En
Ingredients: 1 lb eggplants; 5 oz cherry tomatoes; 3.5 oz onion; 3.5 oz celery; 4 tablespoons tomato paste; 3 oz green olives (pitted); 1 tablespoon capers; olive oil; Fresh basil (a handful); 1 tablespoon sugar; 2 tablespoons white vinegar

Side dish

Very Easy

30 min

127 Kcal

Sicilian caponata is certainly one of the best vegetable stews made with eggplant, tomatoes and onion. Served as a starter on bruschetta or as a side dish with meat, it is very flavorful. Make it in summer or winter, as it can be served hot or cold. Follow our step-by-step instructions—after all, a good recipe is one worth sharing. Take a look!

Preparation

Preparation10 min

Cook time20 min

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!

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Observations

Are eggplants fried or sautéed? In Sicilian caponata, eggplants are fried in plenty of oil until golden brown. We made a lighter version, sautéing them with a little olive oil and water.

How is caponata served? It can be served in two ways: as an antipasto on bruschetta or as a side dish with grilled meat, for example. You can also choose whether to serve it hot or cold.

How long does it keep? Place the caponata in an airtight container and refrigerate it for up to 1 week.

Other variations on caponata: In Catania, for example, red and yellow peppers are added. Give it a try!