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Caponata Siciliana

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Ingredients

Adjust Servings:
1 Kg Eggplant
100 gr Green Olives
500 gr Celery
400 gr Tomatoes
1 Tbsp Tomato puree
1 Tbspn Sugar
50 gr Drained capers patted dry
Vinegar
Olive oil
Salt
Pepper

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Caponata Siciliana

Cuisine:
  • 1h 30 Min
  • Serves 5
  • Medium

Ingredients

Directions

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Sicilian caponata is one of the classic side dishes of national cooking, just like eggplant parmigiana and few others. It is a typical dish of Sicilian gastronomy, where it is often considered as a unique dish as it is rich and tasty. You can find more Traditional Sicilian Recipes on SicilianFoodCulture.com

Steps

1
Done

Start cutting the eggplants into little cubes – don’t peel them!

2
Done

Cut in small pieces the celery.

3
Done

Put the tomatoes (better if sweet and mature, so be sure to choose some good, fresh tomatoes!) in boiling water for 10 min. When ready, let them cool down a bit then peel them and remove all the little seeds. Chop them into small pieces.

4
Done

Remove the pit from inside the olives and chop them in half.

5
Done

Put 2tbsp of olive oil in a pan and start putting the tomatoes and 1 table spoon of Tomatoes Puree – Cook for 10 min, medium temperature without any lid.

6
Done

Add a pinch of salt and pepper, then the celery, olives and the capers.

7
Done

Melt the sugar in a cup of vinegar, pour it into the pan and mix carefully. Cook for 10 minutes, until the sauce is thick enough.

8
Done

Start frying the eggplant using enough olive oil to cover them (I suggest to use a sauce pan to do that!). Cook them until the color is gold – remove the oil (Be careful!) and dry them with some kitchen paper, we don’t want them to be too oily. Pour them into the sauce and stir for few minutes.

9
Done

Let it rest a bit – Caponata is best served if at room temperature, not hot!

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Pasta alla checca
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