sweet and sour caponata

Caponata Siciliana

Sicilian caponata or eggplant relish Authentic Italian recipe of Sicily

Sicilian caponata or eggplant dish is a tasty mixture of vegetables. Start a typical Italian meal or dress your pasta with it. It's also a tasty side dish. Our tip is to prepare caponata only in the right season, summer and the beginning of fall when you can find the best-quality eggplants and tomatoes.

Caponata or Italian eggplant dish recipe

Place the eggplants (aubergines) in a colander, sprinkle with salt and leave to disgorge for 1 hour.
Rinse and pat dry.
Meanwhile place the chopped celery in a little saucepan and cover with salted cold water.
Bring to the boil and cook for ten minutes.
Drain it very well.
Heat the oil in a large frying pan.
Add the aubergines (eggplants) and fry them for about 3 minutes, until golden brown.
Remove the aubergine with a slotted spoon and set aside.
In the same oil sauté the onions and celery.
Add the tomatoes, the olives cut into halves and capers.
Season with salt and pepper and cook gently until soft (about 5 minutes).
Add the aubergines (eggplants) and cook for ten minutes, stirring gently 4-5 times.
Sprinkle the caponata with sugar and pour in vinegar. Cook for other 3 -4 minutes.
Garnish with basil.
Serve warm or cold.

Note

- This is a real Italian recipe from Sicily. If you use it for dressing pasta, you have to thicken more the mixture.
- You can add other vegetables, such as courgettes (Italian squashes) or peppers.

What's the right wine ?

Our suggestion is: Chianti D.O.C.G. from Tuscan (red wine from Italy).