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Wine Dharma

DharMag August 2016 Do you want to prepare the original Sicilian caponata? Here's for you the definitive recipe!

Sicilian caponata of eggplant, caponata original recipe, Sicilian cuisine, Itali Photography by Hiroko Kasagi Today we will talk about a great Italian dish: Sicilian caponata, just saying the name of this recipe makes your mouth water, but at the same time creates many diatribes.

What is Sicilian caponata?

It’s a simple stew of eggplant in tomato sauce, so why all this fuss about some veggies?

Speaking about the original caponata recipe is tricky, is not pasta cacio & pepe that is carved in stone, every cook, every cooking enthusiast like different shades, more or less crispy cooking, in short, will not be easy…

Caponata ingredients

But let’s start from an indisputable point: the ingredients. First of all eggplants, which must be firm and ripe, but at this time should not be a problem to find them.

Then celery, capers, olives, tomato puree (obviously the good homemade stuff)and the final touch of vinegar-sugar to give to the dish the typical sweet and sour flavor.

The variant with peppers is a fabulous caponata, but is typical of the Catania area, just to tell you.

If you want to eat two of the best “caponate” of Italy, the places to visit are: Don Ciccio in Bagheria and Da Pino located in Palermo. Two historic trattorie that every lover of Sicily should visit at least once in their life, not just for food, but also for the warmth with which you’ll welcomed.

Sicilian caponata ingredients

6 servings

  • 3 plump eggplant
  • 1 onion
  • 1 whole piece of celery
  • 4 tablespoons of capers
  • 6 tablespoons of olives
  • extra virgin olive oil, a lot: the aubergines must swim in a golden sea. At least 2 glasses
  • 4 tablespoons of vinegar
  • 2 teaspoons of sugar
  • salt and pepper
  • 150 ml of grandma pureed tomato

How to make the perfect Sicilian caponata

Cut eggplants into 1,5 cm slices, cover with coarse salt and let them rest, well-stacked in a colander.

Meanwhile quickly blanch celery in boiling water, 5 minutes are enough. Then cut it into thin slices.

After one hour wash eggplants, pat dry and cut into cubes.

Slice onion and simmer in plenty of olive oil for 10 minutes, then add eggplants, the rest of the oil, season with salt and pepper and let simmer for 15 minutes.

Rinse the capers to remove the salt and chop.

Add tomato puree, stir well and throw in capers, olives, celery, then continue to cook for another 15 minutes.

Put sugar and vinegar in a bowl and stir to dissolve it.

Switch off and season with the vinegar to give to the caponata that unmistakable sweet and sour aftertaste.

Eggplant and peppers caponata Sicilian recipe, Italian recipes If you want to prepare caponata with peppers, add 2 medium sized peppers, cut into slices and put in the pan with eggplants.

As only advice for a perfect eggplant caponata, use a thick-bottomed pan, so that the heat is transmitted uniformly and continuously.

Original Italian caponata dish with fresh vegetables, eggplants A lighter and super quick variation is the caponata with (raw) cherry tomatoe) instead of tomato sauce, an excellent pic-nic recipe. Just remember to add a sprig of thyme to add a bit of aromatic flavor.

Sicilian caponata bruschetta, the perfect snack for the Martini Dry cocktail If you want to serve a delicious and easy finger food for your next aperitivo, make the basic recipe and then serve it on toasted bread as bruschetta. With a little bit of additional work you will serve a great snack for your Dry Martini!

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