Sicilian Caponata
- Macchè
- 2 days ago
- 2 min read
This is for the ones who look for complex flavours with a simple recipe.
Sicilian Caponata is the proof that your can make juicy, flavourful dishes also using only vegetables. This home-cooked meal smells like summer and requires only a handful of seasonal vegetables, olive oil, and fresh basil. Every southern Italian mom makes in from June to September, and we can never have enough!
This recipe makes 4 portions of Sicilian Caponata. For this recipe you only need two medium-sided pans.
This recipe is fully vegan. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
500 g eggplant, in cubes
150 g cherry or datterini tomatoes, in half
100 g onion, finely chopped
100 g celery, in cubes
4 spoons of tomato passata
80 g green olives, without pits
1 spoon of capers (rinsed well if salt-packed)
extra virgin olive oil
fresh basil leaves
1 spoon of sugar
2 spoon of white wine vinegar
salt to taste
oil for frying
50 g toasted pine nuts (optional, but worth it)
THE RECIPE:
Prep the vegetables Wash and cut the eggplant, celery, and tomatoes into even, bite-sized pieces, if your tomatoes are small, just cut them in half. Keeping everything a similar size means it all cooks at the same pace.
Fry the eggplant Heat a generous amount of oil in a wide pan. Fry the eggplant for 3–4 minutes, until golden all over. Drain well on paper towels and set aside.
Build the base In a large pan, sauté the finely chopped onion in 2 spoons of olive oil for about 2 minutes. Stir in the tomato passata and let it cook for 1 minute, then add the celery.
Add the flavours Add the olives, capers, and tomatoes. Cook over low heat for about 3 minutes, letting everything soften.
Bring it together Add in the pan the fried eggplant and a handful of fresh basil. Cook for another 2 minutes.
Finish sweet and sour Sprinkle in the sugar and pour in the vinegar. Let it sizzle over high heat for a minute so the vinegar evaporates. Season with salt to taste.
MACCHÈ TIPS:
Craving a crunch? Add some pine nuts when serving your Caponata.
Caponata is even better the day after because, as we say in the south, it needs "to sit and rest". Serve it warm or cold as a side, or put it onto bruschette and a panino. Keeps in the fridge for up to a week in an airtight container, or freeze it in single portions for later.
