The Eggplant caponata

Introducing ' her Majesty’ Sicilian eggplant caponata: is one of the quintessential Sicilian dishes, but there are countless variants served on the boards of the island. More or less vinegar, with or without pine nuts, There are those who will put us even the peppers. Vegetarian dish but rich and unique flavor, eggplant caponata is characterized dall'agrodolce. This is the variant of my family, the only one I really satisfies, so much so that I don't ever order restaurant caponata because rest invariably disappointed. The eggplant caponata is a respectable starter, But if you want to use it as the second is ideal with the cutlets, meat or fish, But even with a simple straightforward swordfish, Grilled. I will not make it so long because the Sicilian caponata is fine as it is, didn't need my chatter! I recommend just to taste the eggplant caponata strictly cold, never hot or even warm. You can use red wine vinegar, Sicilian tradition, or, as advised me a chef, to apples which is a bit’ more delicate, especially if you're not used to the sweet and sour sauce. Yet, I was advised of the possibility of blanch the celery before proceeding with the recipe: I do not do it to prepare the eggplant caponata use only the heart of celery, tender. It has also been reported the use of tomato paste diluted with lukewarm water in place of the tomato pulp, take your pick. I'm used’ instead a variant 'heretical', and therefore it can not be defined eggplant caponata to Palermo, one that also adds potatoes and / or peppers. That being said, found on my You Tube Channel even the video recipe, so you have no excuse not to prepare…

THE CAPONATA SICILY

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 black oval eggplants (durona nera di palermo) or violette messinesi not large
  • green olives in brine, just enough
  • 1 red onion, instead of Tropea
  • a handful of capers
  • 3 sticks of celery (only the heart, the more tender ribs)
  • 400 grams of chopped tomatoes
  • extra virgin olive oil, just enough
  • salt to taste
  • peanut oil for frying, just enough
  • 50 ml red wine vinegar or Apple crisp
  • 2 tablespoons of sugar

PROCEEDINGS

To prepare the eggplant caponata must first wash the eggplants and remove the final part and the initial. Cut the eggplant into slices about one centimeter wide and a half and then dice of about one centimeter. Put the eggplant in a colander, season with salt and cover, putting a burden on the lid in order to exert pressure on Eggplant: Let stand at least 2 hours. Like this, the eggplants will lose part of the vegetation water and will absorb less oil in frying pan, while losing what little bitterness that characterizes.

Squeeze the eggplant and fry in peanut oil (or light olive, If you prefer) over medium heat, taking care to turn them every now and then: When the eggplants are golden, put them on absorbent paper to remove excess oil.

The Sicilian eggplant caponata, original recipe

Slice the onion into pieces about half a centimeter celery, after having eliminated all filamentous parts. Put celery and onion in a pan with olive oil and two tablespoons of water (so the vegetables do not burn) and Cook, over medium heat, until onions and celery will not become translucent (It will take about 10 minutes). Cut the olives into slices by eliminating the core. Desalinize the capers under running water. Add the olives and capers to the sauce celery and onion, simmer two minutes and finally add the tomato. Season with salt. Cook the sauce for the caponata for 10 minutes.

Pour into a glass vinegar and sugar and stir well so that it melts completely: turn up the heat in the vegetables and pour the vinegar sweetened. Leave deglaze (you no longer hear the pungent aroma of vinegar) and add the fried eggplant. Mix the Eggplant with tomato sauce, Cook for 2 minutes, then pour the eggplant caponata in a dish and let cool: remember that the eggplant caponata is served lukewarm or even better at room temperature. And I recommend (Indeed, I would say you must) to prepare the eggplant caponata to Palermo with one day in advance, so that the vegetables and vinegar have time to get acquainted. Have a good day!

THE PAIRING: for this outline and’ more than a side dish, rich, full-bodied, with the fried eggplant, We chose a Rosé Doc Lacrima Christi cellars Villa Dora Gelsorosa.

TIPS

Remember that the caponata must NEVER be eaten hot and that all those restaurants, unfortunately also Sicilian, ve that the warm before serving mistaken. Taste it at room temperature and you have my blessing.

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16 comments

Jaime canlas May 18, 2017 at 09:59

ADA Hi, I've come in abundance; can I freeze it?

Reply
Ada Parisi May 18, 2017 at 11:07

Hello Silvia. You certainly. With foresights: surgelala in airtight jars, keep in freezer up to 2 weeks and decongelala from the night before putting the jar in the refrigerator. A warm greeting, ADA

Reply
Mirella August 29, 2013 at 10:21

There is an alternative to frying the Eggplant caponata will alter the outcome of the baked kind thank you mirella

Reply
Sicilians creative in the kitchen August 29, 2013 at 23:45

Hi Mirella, It is clear that you can try the Baked Eggplant, at maximum temperature, in a slightly greased with oil, putting the salt after cooking. I have never tried this procedure and I can't guarantee the result. The caponata, The Eggplant fried goes because frying causes caramelization of sugars, phenomenon that gives the taste sweet and just the right consistency to Eggplant. The mellow flavor of caponata is due precisely to this. In any case, se ti dovesse venire buona al forno, Let me know… saluti. ADA

Reply
jana 2 March 2013 at 15:25

I just finished eating it. It was really delicious, on the top I put a bit of parmiggiano….thanks for great recipe:-):-):-)

Reply
fratelli_ai_fornelli 2 March 2013 at 15:28

It’ a great news for me!! I’m really happy that you have made my recipe and that you liked!!! I never tried with parmigiano but I think it’s a good idea. Thanks for sharing this with me! ADA

Reply
anne dewandeleer 25 February 2013 at 15:34

Thank you so much for yet another version of “Caponata”
May I make a little remark: you propebly mean 1&1/2 cm., or one & a half cm. Coarse is more like 1&1/2 cm.
Fine 1/2 cm. Hope you don’t mind me saying this.
I love Italian food, have plenty of cook books.
Like your blog too. Congratulations & keep on cooking. Greetings, Annie

Reply
fratelli_ai_fornelli 25 February 2013 at 15:40

Hallo! Of course there is a mistake in the automatic translation…You have to obtain some touches of eggplant about an inch or an inch and a half on each side, just like the photo. Like some cubes that you have to fry…Thanks for your visit, I hope to see you again!!!

Reply
Serena 22 February 2013 at 18:29

Ciao ragazzi, ho visto la foto su foodlookers e sono venuta a trovarvi. Splendido blog e ricette interessanti, poi siete siciliani quindi non potevate non proporre un’ottima caponata! Have a good evening,
Serena

Reply
fratelli_ai_fornelli 22 February 2013 at 18:32

Thanks!!! Ricambiamo la visita sia per gli sfizi sia, especially, for defects!!! A warm greeting

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Maurizia February 20, 2013 at 21:54

The Ratatouille and’ very good : now I also have the recipe ! Unproven !

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fratelli_ai_fornelli February 20, 2013 at 22:01

Test test and tell me, You'll see that then we'll catch her taste and you too will vary according to your taste. Dear greetings

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conunpocodizucchero.it February 20, 2013 at 16:50

the Sicilian grandmother ale puts us even raisins. I'm used’ his invention or is there any truth to this addition?

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fratelli_ai_fornelli February 20, 2013 at 16:55

As I write in the post is one of countless variants. In my opinion there should be (and also in the opinion of renowned chef) but the beauty of cooking is that you do it as best as you like, so viva raisins!!!

Reply
Manuela February 20, 2013 at 14:32

Congrats on your wonderful blog, I find it very pleasant and rich….
the articles are all interesting and engaging and amazing photos.
I will often, with extreme pleasure to look!!

Reply
fratelli_ai_fornelli February 20, 2013 at 14:36

But thanks!!! For photos around the compliments to my partner, I am denied…I'm used’ a pleasure to join your community…a warm hug, our Sicily, beloved.

Reply

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