Sicilian Caponata (Caponata Siciliana)

Sicilian Caponata

Caponata is a symbolic dish of Sicily, with origins dating back to the 16th century, when the island was under Spanish rule. It was born as a peasant dish: a way to preserve and enhance seasonal vegetables, combining sweet and sour flavors.

The term “caponata” may derive from the Latin “cauponata”, which referred to foods served in taverns or by the “cauponi”, or from the French “capon”, linked to the use of pork in some ancient versions.

Its main characteristic is the sweet-and-sour flavor, obtained from sugar and vinegar, combined with olives and capers, reflecting the Mediterranean and Arab influences on Sicilian cuisine. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺 Ingredients:

• 2 medium eggplants (about 500 g), cut into cubes

• 1 red onion, thinly sliced

• 3 celery stalks, cut into small pieces

• 3 ripe tomatoes, peeled and chopped

• 60 g pitted green olives

• 40 g salted capers, rinsed

• 2 tablespoons sugar

• 3 tablespoons white wine vinegar

• Extra virgin olive oil

• Salt and pepper to taste

• Fresh basil for garnish

🥣 Instructions:

1. Preparing the eggplants Sprinkle the eggplant cubes with salt and let them rest for about 20-30 minutes. Then rinse and gently pat dry with kitchen paper.
   

2. Frying the eggplants In a large pan, heat the olive oil and fry the eggplants until golden brown. Drain them on paper towels to remove excess oil.
   

3. Base "soffritto" In the same pan, add a little more oil if needed, and cook the onion and celery until soft and fragrant.
   

4. Cooking the tomatoes Add the chopped tomatoes, season with salt and pepper, and cook for 5–7 minutes until they become a soft and slightly concentrated sauce.
   

5. Combining ingredients Add the olives, capers, and finally the fried eggplants, mixing gently to combine all flavors without breaking the vegetables.
   

6. Preparing the sweet-and-sour sauce

   In a small saucepan, dissolve the sugar with vinegar to make a light syrup. Pour it over the vegetables and mix well, letting the flavors blend for about 5 minutes over low heat. Let the caponata cool or come to room temperature before serving. Garnish with fresh basil leaves.

💡Tips:

• If you want a less oily version, you can sauté the eggplants with a small amount of oil or bake them in the oven until golden. The result will still be crispy outside and soft inside.

• Salting the eggplants for 20–30 minutes helps remove excess bitterness and reduces oil absorption during frying, making the dish lighter and tastier.

• Dissolving sugar and vinegar separately allows better control over the sweet-and-sour balance. Taste and adjust if needed.

• Letting the caponata rest for a couple of hours or even a day in the fridge allows the flavors to fully meld. The next day, it will be even more delicious.