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Sicilian Caponata

8843 Views Posted on: 21/02/2020
By Enrico ticli

Caponata is one of the best known Sicilian side dishes, consisting of fried vegetables and seasoned with an irresistible and fragrant sweet and sour sauce

INGREDIENTS

    • 3 black oval eggplants
    • 200 g of green olives
    • 100 g of desalted capers
    • 3 celery stalks
    • 2 onions
    • 150 g of tomato paste
    • 100 g of granulated sugar
    • 1 glass of white wine vinegar
    • q.s.. of extra virgin olive oil

Method

Cut the aubergines into chunks, fry them in plenty of hot oil and leave to drain. Cut the onion into thin slices and let it dry in a pan with extra virgin olive oil, then leave it aside. Cut the celery stalks into small pieces and blanch them. When they are cooked, drain and brown them in the pan where you previously dried the onion. Add the green olives, also cut into small pieces and the previously desalted capers. Finish the preparation by adding the tomato paste, sugar, vinegar and a glass of water. Leave to cook until everything is flavored (at least 30 minutes). At this point add the previously fried aubergines, cook and turn off the heat.

The caponata must be cooled and then enjoyed with the bread. Sicilian caponata is part of the Italian Traditional Agri-Foodstuffs, and it is really worth eating it

Cover image and recipe taken from the site: https://www.ilgiornaledelcibo.it/

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Tag: Sicilian caponata
Posted in: Typical Sicilian recipes

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