Ingredients
- 1/2 cup Olive oilno need to use extra-virgin
- 1 Eggplantabout 1 1⁄4 pounds, cut into 1⁄2-inch dice
- 1 large Yellow onioncut into 1⁄4-inch dice
- 4 Celerycut into 1⁄4-inch dice
- 2 Ripe beefsteak tomatoespeeled, 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
- Crackersbruschette or sliced crusty bread for serving
Directions
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. |
