Sicilian Caponata is a classic dish that perfectly balances the sweet and savory flavors of eggplant, olives, capers, and a rich tomato sauce, accentuated with a touch of vinegar for that distinctive sweet-sour profile. This vegetable medley, often enriched with pine nuts and raisins, is a testament to the vibrant culinary tradition of Sicily. Ideal as a side, appetizer, or a light meal, Sicilian Caponata offers a delightful experience with its complex flavors and textures, celebrating the island’s bountiful produce and rich culinary heritage. Discover the art of crafting this exquisite dish and bring a piece of Sicilian flavor to your table with our simple yet comprehensive recipe.
AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyBeginnerPrep the Eggplant:
Sprinkle the eggplant cubes with salt and let them sit in a colander for about 30 minutes to release moisture. Rinse with water and pat dry with paper towels.
Cook the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the eggplant and fry until it begins to brown, about 10 minutes. Remove the eggplant and set aside.
In the same skillet, add a bit more oil if needed, and sauté the onion and celery until softened, about 5 minutes. Add the garlic and bell pepper and cook for another 5 minutes.
Combine Ingredients:
Return the eggplant to the skillet along with the diced tomatoes, capers, and olives. Stir to combine.
Add Vinegar and Sugar:
Mix in the red wine vinegar and sugar. Simmer the mixture over low heat, stirring occasionally, for about 15 minutes, or until the vegetables are tender and the flavors have melded together.
Season and Serve:
Stir in the fresh basil and season with salt and pepper to taste. Let the caponata cool to room temperature before serving to allow the flavors to develop fully.
Ingredients
Directions
Prep the Eggplant:
Sprinkle the eggplant cubes with salt and let them sit in a colander for about 30 minutes to release moisture. Rinse with water and pat dry with paper towels.
Cook the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the eggplant and fry until it begins to brown, about 10 minutes. Remove the eggplant and set aside.
In the same skillet, add a bit more oil if needed, and sauté the onion and celery until softened, about 5 minutes. Add the garlic and bell pepper and cook for another 5 minutes.
Combine Ingredients:
Return the eggplant to the skillet along with the diced tomatoes, capers, and olives. Stir to combine.
Add Vinegar and Sugar:
Mix in the red wine vinegar and sugar. Simmer the mixture over low heat, stirring occasionally, for about 15 minutes, or until the vegetables are tender and the flavors have melded together.
Season and Serve:
Stir in the fresh basil and season with salt and pepper to taste. Let the caponata cool to room temperature before serving to allow the flavors to develop fully.
Notes
Perfect Wine Pairing:
Nero d’Avola: This Sicilian red wine, with its fruity and slightly spicy notes, complements the sweet and sour character of the Caponata, balancing the eggplant’s richness and the tangy sauce.
Etna Rosso: Another great pairing from Sicily, Etna Rosso offers a balance of fruit and acidity, with mineral undertones that work well with the earthy and savory flavors of the Caponata.
Sicilian Chardonnay: For those who prefer white wine, a Sicilian Chardonnay can offer a refreshing counterpoint to the dish’s richness, with enough body and acidity to match the Caponata’s intensity.
