Introducing ' her Majesty’ the Sicilian caponata of eggplant: the caponata is one of the typical sicilian cuisine par excellence, but there are countless variants served on the boards of the island. Obviously, on my You Tube Channel you will also find the VIDEO RECEIVE STEP BY STEP. 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.
Tips for a perfect Sicilian eggplant caponata
The eggplant caponata is a Starter respectfully, but if you want to use it as rich outline it's ideal with cutlets, meat or fish, But even with a simple straightforward swordfish, Grilled. I only recommend that you enjoy the aubergine 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. Take a look also to all my SICILIAN RECIPES and of course all my RECIPES WITH EGGPLANT. Have a good day!
21 comments
Thank you very much…
Brava, finally the one true recipe for Capnata Palermitana. My mom made her so and I do it strictly following the same recipe.
I have seen many variations on the internet that add peppers potatoes etc etc, not for me.
I found a recipe in a very old book in which you add the raisin. I have never tried, What do you think.
Thanks
Salvatore
Hello Savior, Thank you very much. This recipe is from my great grandmother, Palermo Doc. I tried once to put raisins and pine nuts, that are present in some variants, but it seems to me that there is an excess of sweetness. The thing, however, depends entirely on your taste, then you can safely try. A warm greeting, ADA
I feel compelled to thank. delicious Caponata, we brushed!
It is I who thank you for telling me, I am very pleased, eggplant caponata is a family recipe that I care very much. A warm greeting. ADA
ADA Hi, I've come in abundance; can I freeze it?
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
There is an alternative to frying the Eggplant caponata will alter the outcome of the baked kind thank you mirella
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
I just finished eating it. It was really delicious, on the top I put a bit of parmiggiano….thanks for great recipe:-):-):-)
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
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
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!!!
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
Thanks!!! Ricambiamo la visita sia per gli sfizi sia, especially, for defects!!! A warm greeting
The Ratatouille and’ very good : now I also have the recipe ! Unproven !
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
the Sicilian grandmother ale puts us even raisins. Is’ his invention or is there any truth to this addition?
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!!!
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!!
But thanks!!! For photos around the compliments to my partner, I am denied…Is’ a pleasure to join your community…a warm hug, our Sicily, beloved.