(4 portions)
3 large aubergines
1 large onion
1 Tin of tomatoes
1 red bell pepper
2/3 stalks of celery
100 g of whole pitted olives
30 g of pine nuts
1 tablespoon of salted capers
Extra virgin olive oil
3-4 tablespoons of white vinegar
Marsala
Salt
Caponata is a classic Sicilian dish that's a perfect blend of sweet and sour flavors. This versatile appetizer or side dish features tender fried eggplant, celery, onions, and capers, all simmered in a rich tomato sauce with a hint of vinegar and sugar. It's a true taste of the Mediterranean that's surprisingly easy to make and even better when served cold.
Preparation
Wash the eggplants and cut them into small cubes. As you cut the eggplants, place them in a colander and add some salt (the right amount for seasoning). Put a weight (like a plate) on the eggplants and let them drain for a couple of hours, stirring them occasionally.
In a large pan, pour some olive oil. Add the sliced onion and let it sauté on low heat. If you like, you can also add a piece of chili pepper. Meanwhile, wash the celery stalks, cut them into small pieces and the bell pepper into squares. Add the celery and pepper to the onion. Add the olives to the sauté.
Add the desalted capers (but you can also use those in vinegar), the pinenuts, fry for 2 minutes and then add the tomatoes.
Let it cook over low heat until all the ingredients are well mixed. Taste and decide whether to add salt or not. Add the vinegar and sugar and mix. Remove from heat. Fry the eggplants and drain on paper towels. Add the fried eggplants to the sauce and mix until well combined. Add some more black pepper if you like. If it seems a bit dry, add a couple of tablespoons of the eggplant frying oil. Your Sicilian eggplant caponata is ready. Let it cool while stirring occasionally, then place it in a baking dish, cover with plastic wrap, and let it rest for at least a day.
Sicilian caponata should be stored in the fridge and keeps well for several days, even a week... if it lasts!
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