Caponata
Few dishes are emblematic as caponata. And yet, there are as many recipes as there are cooks. If not more. Here is a basic procedure.
- Prep Time 120 Minutes
- Cook Time 45 Minutes
- Total Time 120 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 2 aubergines
- 2 onions
- 300 g of celery
- 150 g of green olives (remove the stones)
- 150 g of tomato paste
- 2 spoons of capers
- 70 g of sugar
- half a cup of wine vinegar
- oil for frying
Instructions
- Dice the aubergine (1.5X1.5 cm), salt them and let rest for 45 minutes
- Dry the aubergine dice and fry at 170 for 5 minutes
- Fry the sliced onion in a pot with oil
- Add the diced celery and the capers
- Stir fry for 4 to 5 minutes, than add the olives, tomato paste and fried aubergine
- Mix thoroughly and let it simmer for 10 minutes (covered with a lid)
- Add the sugar and vinegar
- Leave it simmering for another 10 minutes
Notes
Caponata is a personal dish. With plenty of variables that may change the outcome. That is why trying it in Sicily is recommended. If only to have an idea of what it should taste like.Caponata is a summer recipe. At least, it contains summer vegetables. In eastern Sicily bell peppers are added to caponata.You may use cane sugar instead of plain white sugar. Or even honey. And some recipes add two spoons of bitter cacao. Artichokes may substitute the aubergine. The sword fish version is very popular too. Bake your diced fish apart. And add it where the aubergines would go in.Make sure all ingredients have the same size. Caponata is served cold. And preferably the day after preparing. It is an excellent starter. And a probably even better choice? On bread for an aperitivo with friends.
