Caponata

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Ingredients

Adjust Servings:
1/2 cup Olive oil no need to use extra-virgin
1 Eggplant about 1 1⁄4 pounds, cut into 1⁄2-inch dice
1 large Yellow onion cut into 1⁄4-inch dice
4 Celery cut into 1⁄4-inch dice
2 Ripe beefsteak tomatoes peeled, seeded, and coarsely chopped
1⁄3 cup Red wine vinegar
1/2 teaspoons White sugar
1 cup finely chopped fresh Flat-leaf parsley
1⁄4 cup pitted and coarsely chopped Kalamata olives
2 tablespoons drained Nonpareil capers
2 tablespoons finely chopped fresh Oregano
Kosher salt
freshly Ground pepper
Crackers bruschette or sliced crusty bread for serving

Caponata

Cuisine:

    How to cook the perfect caponata

    • 45 Minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    What is caponata? Caponata Sicilian is one of Sicily’s most iconic dishes. It is an aromatic vegetable dish that combines sweet and sour flavors. 

    Caponata is a deeply flavorsome Sicilian stew made with eggplant, onion, celery ribs, beefsteak tomatoes, red wine vinegar sugar, fresh flat-leaf parsley, chopped kalamata olives, nonpareil capers, fresh oregano and, bruschette.

    Why this recipe works, you might say? Because it is packed with flavors, so try it out and let us know what do you think!

    Featured image:
    Caponata
    by Luca Nebuloni @ flickr

    Steps

    1
    Done

    Heat a large empty skillet over medium heat.

    2
    Done

    Add the pine nuts and cook, stirring often, until toasted, about 2 minutes.

    3
    Done

    Transfer to a plate and let cool.

    4
    Done

    Add the oil to the skillet and heat over medium-high heat until it shimmers.

    5
    Done

    In batches, if necessary, add the eggplant and fry, turning once, until golden brown and tender, 8 to 10 minutes.

    6
    Done

    Using a slotted spoon, transfer the eggplant to a bowl.

    7
    Done

    Pour off all but 2 tablespoons of the oil and reduce the heat to medium.

    8
    Done

    Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.

    9
    Done

    Return the eggplant to the skillet.

    10
    Done

    Stir in 1 cup water with the tomatoes, vinegar, and sugar and bring to a simmer.

    11
    Done

    Reduce the heat to medium-low and cook until the tomato juice begins to thicken, about 10 minutes.

    12
    Done

    Stir in the pine nuts, parsley, olives, capers, and oregano.

    13
    Done

    Season with salt and pepper.

    14
    Done

    Let cool completely.

    15
    Done

    Transfer to a bowl, cover, and refrigerate for at least 12 hours. (The caponata can be refrigerated for up to 3 days.)

    16
    Done

    Serve at room temperature with the crackers.

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