Sicilian Caponata Recipe
The caponata rezept original is a vegetable stew (or relish) that is made with simple veggies simmered in a distinctive sweet and sour sauce. It has a number of variations across the island. In Catania it is primarily made with peppers, in Palermo eggplant is added, while in Agrigento they use black olives instead of green ones. It’s a dish that is perfect to share, it pairs well with everything from fish and herby grilled chicken kabobs to grilled lamb chops and fresh mozzarella or burrata salad.
The most authentic Sicilian caponata is made with a mix of vegetables such as ripe San Marzano tomatoes, eggplant, red bell peppers, celery, and onions. It’s a dish that is often compared to ratatouille, but it has a much deeper flavor due to the addition of fried eggplant and briny capers. It’s also traditionally served with a dunk of toasted bread to sop up all the juices.
Mediterranean Magic: Recreating Sicilian Caponata in Your Kitchen
This recipe for the traditional Sicilian caponata from my cookbook combines the best ingredients for a great flavor, with hints of sweetness to balance the sourness and tartness of the vinegar. To start I recommend preparing the eggplant ahead of time by cutting it into small cubes, tossing with salt, and letting it drain for 30 minutes or so. This reduces the water content and helps it retain its delicious color. Next, cut the onion and three celery stalks into small pieces. Add the diced celery and a teaspoon of fine salt to a pan of boiling water and let it cook for a few minutes. Then, rinse, dry and set aside.