Caponata

Caponata Recipe - Vegetarian Italian Dish with Eggplants and Olives

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Caponata is a traditional Sicilian dish that is a delicious combination of eggplant, tomatoes, olives, and capers. This sweet and sour dish is perfect as a side dish or even as a main course.

History

Caponata has its origins in Sicily, Italy, where it has been a popular dish for centuries. It is believed to have been influenced by Arab cuisine, as it contains ingredients such as eggplant and capers that were introduced to Sicily by the Arabs. Over the years, caponata has become a staple in Sicilian cuisine and is enjoyed by many around the world.

Ingredients

0.5 cup red wine vinegar
2 tsp sugar
0.25 cup chopped fresh basil
1 tbsp drained capers
2 medium eggplants (2.5 lb (1.13 kg)), cut lengthwise into 0.5 inch-thick slices
2 tbsp olive oil
1 small onion, minced
2 stalks celery, chopped
15 oz (425 g) can Italian whole tomatoes
0.25 cup (about 20) pitted oil-cured olives, chopped

How to prepare

Arrange the eggplant slices in a single layer on clean kitchen towels or paper towels.
Sprinkle both sides of the slices liberally with salt.
Let the slices stand for 1 hour to allow the bitter juices to drain.
Preheat the broiler or prepare the grill.
Rinse the eggplant slices and pat them dry.
Brush the slices with 1 tbsp of oil.
Broil or grill the eggplant slices until they are soft and slightly charred, for about 4 to 6 minutes per side.
Set the slices aside to cool.
In a large skillet, heat the remaining 1 tbsp of oil over low heat.
Add the onion and cook for 1 minute.
Add the celery and cook, stirring occasionally, until it becomes tender, which takes about 10 minutes.
Add the tomatoes (with liquid) and capers.
Increase the heat to medium and cook, stirring occasionally and breaking up the tomatoes with a spoon, until the liquid is slightly reduced, for about 7 minutes.
Meanwhile, coarsely chop the eggplant.
Add the chopped eggplant to the tomato mixture and cook for 1 minute.
Stir in the vinegar and sugar and cook, stirring occasionally, until most of the liquid evaporates, for about 10 minutes.
Remove the skillet from the heat and stir in the basil.

Variations

Add pine nuts or raisins for extra flavor and texture.
Substitute zucchini for eggplant for a lighter version of the dish.

Cooking Tips & Tricks

Be sure to properly salt and drain the eggplant to remove any bitterness before cooking.

- Grilling the eggplant adds a delicious smoky flavor to the dish.

- Adjust the amount of sugar and vinegar to suit your taste preferences.

Serving Suggestions

Caponata can be served as a side dish with grilled meats or fish, or as a topping for bruschetta or crostini.

Cooking Techniques

Grilling the eggplant adds a delicious smoky flavor to the dish.

Ingredient Substitutions

You can substitute red wine vinegar with balsamic vinegar for a sweeter flavor.

Make Ahead Tips

Caponata can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve caponata in a decorative bowl and garnish with fresh basil leaves.

Pairing Recommendations

Caponata pairs well with a glass of red wine, such as a Chianti or Sangiovese.

Storage and Reheating Instructions

Store leftover caponata in an airtight container in the refrigerator. Reheat in a skillet over low heat before serving.

Nutrition Information

Calories per serving

Each serving of caponata contains approximately 200 calories.

Carbohydrates

Each serving of caponata contains approximately 20 grams of carbohydrates.

Fats

Each serving of caponata contains approximately 10 grams of fats.

Proteins

Each serving of caponata contains approximately 3 grams of proteins.

Vitamins and minerals

Caponata is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Caponata contains eggplant, olives, and capers, which may be allergens for some individuals.

Summary

Caponata is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Caponata is a delicious and nutritious Sicilian dish that is perfect for any occasion. Enjoy the sweet and sour flavors of this traditional recipe!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Caponata. It was many years ago, during a trip to Sicily with my husband. We were wandering through the bustling streets of Palermo, taking in the sights and sounds of the vibrant city.

As we strolled through the outdoor markets, the scent of fresh herbs and vegetables filled the air. I couldn't help but be drawn to a small stall where a local woman was busy preparing a traditional Sicilian dish. Intrigued, I watched as she chopped eggplants, tomatoes, and bell peppers with practiced precision.

Curious, I struck up a conversation with the woman, who introduced herself as Nonna Maria. She spoke passionately about the flavors of Sicilian cuisine and the importance of using fresh, local ingredients. As she worked, she generously shared her recipe for Caponata with me, explaining each step in detail.

I was captivated by Nonna Maria's storytelling and her love for cooking. She spoke of how Caponata was a staple dish in Sicilian households, often served as a side dish or appetizer during family gatherings and celebrations. The combination of sweet and sour flavors, she explained, was what made it so unique and delicious.

After our conversation, I was eager to try my hand at making Caponata. Back at our rented villa, I gathered the ingredients and set to work in the kitchen. I carefully followed Nonna Maria's instructions, sautéing the vegetables until they were tender and aromatic, then adding a generous splash of vinegar and a sprinkle of sugar to balance the flavors.

As the Caponata simmered on the stove, filling the room with its rich, savory aroma, I couldn't help but feel a sense of pride and accomplishment. When I finally tasted the finished dish, I was transported back to the bustling streets of Palermo, surrounded by the sights and sounds of Sicily.

Over the years, I have made Caponata countless times, refining the recipe and adding my own twist to it. I have shared it with friends and family, who always rave about its delicious flavors and unique combination of ingredients.

One of my fondest memories of making Caponata was when my granddaughter, Emily, asked to join me in the kitchen. She watched intently as I chopped vegetables and stirred the pot, eager to learn the secrets of this traditional Sicilian dish.

As we cooked together, I shared with Emily the story of how I first learned to make Caponata from Nonna Maria in Palermo. I told her about the importance of using fresh, local ingredients and the love and care that goes into preparing a dish like this.

As we sat down to enjoy our meal, I watched with pride as Emily took her first bite of Caponata. The look of delight on her face was priceless, and I knew that I had passed down a piece of my culinary heritage to the next generation.

Now, whenever Emily comes to visit, she always asks to make Caponata together. It has become our special tradition, a way for us to bond over a shared love of cooking and delicious food.

In the end, I am grateful to Nonna Maria for introducing me to the wonderful world of Sicilian cuisine and for sharing her recipe for Caponata with me. It has become a beloved dish in our family, a reminder of our travels to Sicily and the joy of discovering new flavors and traditions.

I may not be a professional chef, but I take pride in knowing that I have mastered the art of making Caponata, thanks to the guidance and inspiration of Nonna Maria. And as I pass this recipe down to future generations, I hope that they too will appreciate the beauty and richness of Sicilian cuisine.