Sicilian Caponata Recipe

A serving of traditional caponata from Sicily, served as an appetizer.

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This Sicilian Caponata perfectly balances sweet and sour in every bite! It's a delightful combo of eggplant, tomatoes, raisins, olives, capers, and a hint of vinegar simmered for flavor-packed goodness. Excellent as an appetizer, side dish, or topping for bread, it's a versatile and flavorful addition to any meal!

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 316kcal

Author: Neriz

Equipment

Ingredients

6 tablespoons olive oil
2 medium eggplants, chopped into small cubes
2 sticks celery, chopped thinly
2 cloves garlic, minced
1 small onion, finely chopped
2/3 cup passata
10 to 12 pieces green olives, rinsed, drained and chopped into halves
2 tablespoons capers, rinsed and drained
2/3 cup raisins
1 tablespoon sugar
3 to 3 & 1/2 tablespoons red wine vinegar
handful fresh basil
1/2 cup pine nuts, roasted
salt, pepper and peperoncino, to season

Instructions

Heat three tablespoons of olive oil over medium-high heat on a large pan or skillet.
Add the eggplants and fry until almost cooked; remove from the pan, then set aside.
Pour the rest of the oil using the same pan, and add the garlic and onion when ready.
Cook until the onion softens; add the parsley and cook for about three minutes.
Add the passata, basil, salt, peperoncino, and ground pepper, then mix.
Lower heat, cover and simmer for about ten minutes.
Add the olives, raisins, capers, sugar, and red wine vinegar.
Combine everything evenly and leave uncovered for four to five minutes.
Put the pre-cooked eggplant back in the pan, mix, cover with a lid, and simmer gently for 45 minutes or until the vegetables are fully cooked and soft.
Taste and adjust the seasoning, then sprinkle the pine nuts and mix.
Remove your Sicilian caponata from the heat and transfer it to serving plates --- enjoy!

Notes

Cook's Tip #1: No need to salt the eggplants beforehand.
Cook's Tip #2: Do not use the vinegar at once. Start with one and a half tablespoons and more as you taste.
Refer to the post's 'Recipe Variation' section for substitutions.

Nutrition