Classic Sicilian Caponata Recipe
Caponata is a Southern Italian Mediterranean vegetable stew with Italian herbs and spices. Originally from Sicily, it reminds one of French ratatouille, with a flavorful twist. Caponata has more of a sweet and sour flavor, called agrodolce.
Large frying pan
- 1 large sweet onion diced
- 1 celery heart thinly diced
- 3 red peppers quartered and diced large
- 2 large egg plants sliced into 2 cm pieces sliced into 2 cm pieces salted then patted dry and diced
- 1 cup diced tomatoes
- 1/3 cup green olives chopped
- 2 tbs pignolis
- 1 small bunch basil leaves cut in strips
- 1 tbs sugar to taste
- 1⅓ cup Balsamic Vinegar
- Extra Virgin Olive Oil
Cut eggplant in thick rounds and sweat with salt, follow my video.
In a large pan saute the first 3 ingredients one after the other separately with a little Olive oil. Drain each from oil and reserve in a dish. Fry the egg plants in olive oil in batches so they have room to brown and reserve on paper towel.
Drain all the oil from the pan.
Return all the vegetables into the pan (including egg plants) add tomato and simmer for about 5 min.
Then add olives pignolis, basil. Simmer for 1 min. Then add sugar and vinegar.
Simmer about two min.
Let the caponata rest at room temperature for several hours, preferably overnight. Serve at room temperature.
You can make extra because the caponata will last in a jar for at least a month in the refrigerator.
- Make your caponata a day ahead of time. The flavors marry and enhance overnight, making the dish even more delicious.
- Short on time? Use this caponata as a quick “sauce” for a rustic pasta dinner.
- Plan to make extra! This caponata will last in a jar for at least a month in the refrigerator. Having extra on hand makes for an easy midday snack or simple pasta dinner.
Calories: 116kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 137mgPotassium: 289mgFiber: 2gSugar: 14gVitamin A: 1947IUVitamin C: 80mgCalcium: 37mgIron: 1mg