Introducing ' her Majesty’ Sicilian eggplant caponata: It is one of the typical Sicilian cuisine par excellence, 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 never order the caponata in the restaurant because I am invariably disappointed. The eggplant caponata is a very 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 recommend just to taste the eggplant caponata strictly cold, never hot or even warm. You can use red wine vinegar, as per Sicilian tradition or apples that 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 because to prepare the caponata of eggplant I 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.
Is’ 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. Take a look also to all my SICILIAN RECIPES and of course all my RECIPES WITH EGGPLANT. Have a good day!
THE CAPONATA Sicilian AUBERGINEPrint This
- 2 black oval eggplants (durona nera di palermo) or violette messinesi not large
- green olives in brine, to taste
- 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, to taste
- salt to taste
- peanut oil for frying, to taste
- 50 ml red wine vinegar or Apple crisp
- 2 tablespoons of sugar
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.
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 contour, which is’ more than a side dish (rich, full-bodied, with the fried eggplant) we chose a Lacryma Christi del Vesuvio DOC rosé (Gelsorosa) produced by Cantine Villa Dora, in Terzigno, in the province of Naples. A fresh wine, with intense aromas of red fruits. We suggest a wine where the caponata not prevail vinegar taste. Otherwise, the alternative could be a beer type of pils.
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.