Caponata Siciliana recipe: Cook this tempting Sicilian dish at home
Caponata Siciliana is a quintessential Sicilian dish, rich with Mediterranean flavors. This stew, primarily featuring eggplant, is renowned for its sweet and sour taste from a blend of vegetables and a signature agrodolce sauce. Deeply rooted in the culinary traditions of Sicily, Caponata has been an integral part of Italian cuisine for centuries, typically served as an appetizer or side dish. Let's get cooking!
Gather the following ingredients
For this recipe, you'll need one large eggplant, two tablespoons olive oil, a diced red onion, two minced garlic cloves, two chopped celery stalks, a diced bell pepper, 14 ounces crushed tomatoes, three tablespoons drained capers, 1/4 cup chopped green olives, two tablespoons red wine vinegar, one teaspoon sugar, salt to taste, and basil leaves to garnish.
Prepare the eggplant
Begin by dicing the eggplant into half-inch cubes. Place these in a colander over a bowl, and sprinkle with salt to alleviate bitterness. Let them sit for 20 minutes. After this period, rinse the cubes under cold water to remove the salt. Then, pat the eggplant dry with paper towels, preparing it for the next cooking phase.
Saute vegetables
In a large skillet, warm two tablespoons of olive oil over a medium flame. Introduce the diced red onion and minced garlic, sauteing them until they emit a soft and aromatic scent. Next, incorporate the chopped celery and diced bell pepper into the skillet. Stir these vegetables frequently, ensuring they are sauteed to a state of tenderness that melds their flavors harmoniously.
Create agrodolce sauce
Introduce the crushed tomatoes, capers, and green olives to the skillet with the sauteed vegetables. In a separate bowl, dissolve the sugar into the red wine vinegar and then add this mixture to the skillet. Stir everything together to combine well. Let it simmer for about fifteen minutes, stirring occasionally, until the caponata has thickened slightly and the flavors have fully melded together.
Final touches
Once the caponata has thickened, take the skillet off the heat. Taste and adjust the seasoning with salt according to your preference. Let the dish settle to room temperature before you consider serving it. To enhance its appearance and flavor, garnish with fresh basil leaves. This versatile caponata Siciliana can be savored alone or paired with slices of crusty bread as a delightful appetizer.
