Caponata Siciliana – A Traditional Italian Side Dish
Category: Side Dishes | Servings: 6
Caponata is a quintessential Sicilian dish, bursting with the vibrant flavors of eggplant, celery, tomatoes, olives, and capers, all tied together by the sweet and tangy notes of vinegar and sugar. This vegetable medley is a delightful combination of textures and flavors, making it a perfect accompaniment to meats, fish, or even served as a main dish for vegetarians. Its distinctive sweetness from sugar and acidity from vinegar create a complex profile that will tantalize your taste buds. This recipe is not only full of flavor but also ideal for preparing in advance since Caponata tastes even better the next day. Let’s dive into how to make this delicious dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (melanzane) | 1 kg |
| Celery (sedano) | 400 g |
| White onions (cipolle bianche) | 250 g |
| Ripe tomatoes (pomodori ramati) | 200 g |
| Green olives, pitted (olive verdi in salamoia) | 200 g |
| Salted capers (capperi sotto sale) | 50 g |
| Pine nuts (pinoli) | 50 g |
| Sugar (zucchero) | 60 g |
| White wine vinegar (aceto di vino bianco) | 60 g |
| Fresh basil (basilico) | To taste |
| Tomato paste (concentrato di pomodoro) | 40 g |
| Extra virgin olive oil (olio extravergine d’oliva) | As needed |
| Fine salt (sale fino) | To taste |
Nutritional Information (Approx.)
| Nutrient | Per Serving (1/6th) |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
| Sugars | 14 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 600 mg |
| Vitamin A | 5% |
| Vitamin C | 30% |
| Calcium | 4% |
| Iron | 6% |
Instructions
Step 1: Prepare the Vegetables
To start making the Caponata, you first need to prep all your vegetables. Begin by peeling the white onions and cutting them into thin slices. For the celery, trim the ends, cut off any tough fibers, and slice it into small, round pieces. Next, cut the green olives in half and carefully remove the pits. Once you’ve got your olives ready, move on to the eggplants. Wash the eggplants thoroughly, cut off the stems, and slice them into 2.5 cm cubes. Do the same with the tomatoes: wash them and cut them into small chunks, removing any seeds if you prefer a smoother texture.
Step 2: Toast the Pine Nuts
In a dry frying pan, toast the pine nuts over low heat. Keep an eye on them, stirring frequently, as they can burn easily. Once they are golden and fragrant, set them aside.
Step 3: Fry the Eggplant
Heat a generous amount of extra virgin olive oil in a deep skillet or a wide, heavy-bottomed pan over medium heat. When the oil is hot, add the eggplant cubes in batches to avoid overcrowding the pan. Fry the eggplant for a few minutes, turning the pieces occasionally, until they are golden brown on all sides. Once done, remove the eggplant pieces using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining eggplant pieces.
Step 4: Sauté the Onions and Celery
In a large pan, heat a little more olive oil. Once it’s hot, add the sliced onions and sauté them until they become soft and translucent. Then, add the celery and continue to cook for a few more minutes until it begins to soften. At this point, stir in the chopped tomatoes, green olives, and toasted pine nuts, mixing everything together.
Step 5: Add the Flavorful Acidity and Sweetness
Stir in the sugar and white wine vinegar. Allow the vinegar to reduce for a few minutes, making sure to stir occasionally to prevent any burning. Then, add the tomato paste, giving everything a good mix so the tomato paste dissolves and coats the vegetables. Season with fine salt to taste. Keep cooking for another 5-10 minutes over medium heat, ensuring that the vegetables are tender and well incorporated with the vinegar-sugar mixture.
Step 6: Combine with Fried Eggplant
Once the mixture has simmered and reduced a bit, lower the heat and carefully fold in the fried eggplant pieces. Mix everything well to ensure the eggplant is evenly distributed with the other vegetables. Add a handful of fresh basil leaves and give it one final stir to incorporate the basil’s fragrance.
Step 7: Let it Rest and Serve
The final step is crucial in bringing out the best flavors of the Caponata. Remove the pan from the heat and allow the dish to cool to room temperature. Caponata is traditionally served cold or at room temperature, so transfer it to a serving dish and refrigerate it for a few hours or overnight. This resting time will allow the flavors to develop and meld together. The next day, it will taste even better!
Serve your Caponata as a side dish to grilled meats, fish, or enjoy it as a main course with a side of crusty bread. It also pairs wonderfully with cheeses like ricotta salata or goat cheese for an extra layer of flavor. Enjoy the vibrant, tangy, and sweet notes of this Sicilian classic!
Pro Tips for a Perfect Caponata
- Choose the Right Eggplants: Pick firm, shiny eggplants for the best texture. Avoid overly soft or wrinkled ones.
- Don’t Skip the Resting Time: Like many dishes, Caponata benefits from resting, as the flavors become more harmonious the longer they meld.
- Add More Herbs: For extra depth, try adding some oregano or a touch of thyme.
- Adjust the Sweetness: If you prefer a sweeter Caponata, you can increase the sugar by a tablespoon or two. On the other hand, reduce the sugar for a more savory version.
- Serve at Room Temperature: While the dish can be served cold, it’s best at room temperature to fully experience the depth of flavors.
Conclusion
This Caponata Siciliana recipe is the epitome of Mediterranean cooking, with a perfect balance of sweet, sour, and savory flavors. Easy to make and full of fresh ingredients, it’s a dish that will transport you straight to Sicily with every bite. Whether served as a side, a topping for crostini, or on its own, Caponata is a versatile and delicious addition to any meal. Enjoy the flavors of summer and Sicily with this timeless recipe!
