Caponata originates from Sicily and is a delicious Mediterranean dish based on eggplants, celery and tomatoes. It is a light, tasty and flavorful summer food. The secret lies in fresh eggplants, with fewer seeds. It can be served hot, with slices of ciabatta, as a vegetarian main course or as a garnish for grilled fish. Caponata is very tasty served cold as well, as an appetizer, or as topping for bruschetti.
The Sicilian recipe is simple, with few ingredients, but it later developed and was added green olives, peppers, raisins, pine (or almond) buds, even seafood (octopus, lobster, shrimp). I will show you the recipe I cook most often, with bell peppers, capers, raisins and pine buds. It’s amazing!
Ingredients:
(for 4-6 servings)
2 medium eggplants
2 roasted Kapia peppers
2 rods of celery
1 onion
2-3 garlic cloves
5-6 tablespoons of olive oil
50 ml red wine
150 ml of cubed tomatoes
2 tablespoons capers
1 tablespoon of brown sugar
50 g pitted green olives
2 tablespoons high- quality vinegar
2 tablespoons raisins
½ oregano bundle
1 basil bundle
2 tablespoons pine nuts
Salt
Pepper
Method of preparation:
Prepare all the ingredients : Wash the eggplants and cut the appropriate size cubes (keep the skin of the eggplants); bake the peppers on the grill or on the hob, then clean and cut it into strips; chop the onions, garlic and the celery; wash and dry the capers and the olives and cut the tomatoes into cubes..
Heat 4-5 tablespoons of olive oil in a pan. Add the eggplants and roast on low heat for 10-12 minutes, with a little salt. Remove the eggplants and place it in a bowl. In the same saucepan, add 1 tablespoon of oil and add onion, celery and garlic and fry for about 5-6 minutes. Add the pepper, oregano and put back the pieces of roasted eggplants. Then pour the red wine and add the tomatoes. Allow to boil for 10-15 minutes, and then put the capers together with the olives, chopped basil, sugar and vinegar. Boil everything on low heat for about 10-12 minutes, and finally add the raisins and pine nuts (slightly browned in the pan). Season with salt and pepper.