Sicilian Eggplant Caponata Recipe
Caponata is a traditional Sicilian eggplant dish that is usually served as an appetizer. Here, we share with you a traditional Sicilian Eggplant Caponata recipe!
Ingredients
- 4 eggplants not too big and quite firm
- 4 bell peppers with thick skins
- celery to taste
- 20 green olives seeds removed
- 1 tbsp capers
- 1 onion thinly sliced
- 4 peeled tomatoes
- 1 tbsp granulated sugar
- 1 cup white vinegar
- olive oil extra virgin; to taste
- 1 handful fresh mint
- fine salt to taste
Instructions
- Cut all of the vegetables into cubes: celery, peppers, eggplant and tomatoes. Cut the onion into thin slices.
- Salt and put pressure on the eggplant cubes [presumably with a heavy plate] in order to drain any bitter liquid from the eggplant. Let the eggplant rest like this for 30 minutes to 1 hour.Then, rinse and dry the eggplant cubes.
- In a large skillet, heat olive oil over medium heat and sauté all of the following separately: first the eggplant (drain then set aside). Then sauté the peppers, the celery and finally the onion.
- Add the tomato pulp (roughly chopped), thicken it a bit and then set it aside.
- At this point, heat up all of the vegetables in the pan, mixing in: the capers, the olives, the mint and finally the sugar together with white vinegar.
- Adjust the salt (to taste) and stir gently to mix everything together.
- Simmer until the vinegar evaporates and the caponata is shiny.
- Let it rest and serve warm or cold.
Tried this recipe?Let us know how it was!