How to make the original recipe for Sicilian eggplant caponata at home

Introducing ' her Majesty’ the Sicilian caponata of eggplant: the caponata is one of the typical dishes of Sicilian cuisine par excellence, prepared with fried aubergines and flavored in a sweet and sour onion-based sauce, celery, tomatoes, capers and olives. But there are countless variations of the caponata served on tables all over the island, with more or less vinegar, with or without pine nuts and raisins. And there are those who even add peppers. But if you want to know what it is the original recipe for Palermo caponata you have to try my recipe. Obviously, I'll leave you there too STEP BY STEP VIDEO RECIPE from the Sicilian caponata of eggplant in its most traditional version.

And if you're afraid that the aubergines will be soggy and oily, read mine definitive guide to the perfect fried aubergines. You will learn all the tricks and tricks for perfectly fried aubergines.

Traditional Sicilian caponata: The video recipe step by step

Dish vegetarian but very rich and with a unique flavour, eggplant caponata is characterized dall'agrodolce, which is prepared by adding to the recipe vinegar and sugar. This is the my family's historic caponata recipe, originally from Palermo on her mother's side. And it's the only one aubergine caponata which really satisfies me. So much so that I never order caponata in restaurants because I am invariably disappointed. Is, every time I prepare it, people fall in love with this dish, which makes me immensely happy.

They also exist prepare caponate with vegetables other than aubergines, like the CAPONATA APPLES, that OF SWORDFISH, that OF PUMPKIN or that ARTICHOKES.

Tips for a perfect Sicilian aubergine caponata

The eggplant caponata is a antipasto respectfully, but if you want to use it as rich outline it's ideal with cutlets, of 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 lukewarm.

You can use l’red wine vinegar, as per Sicilian tradition or the one Of bodies that is a little’ more delicate, especially if you're not used to the sweet and sour sauce. Still, I was advised of the possibility of blanch the celery before proceeding with the recipe. I don't do it because to prepare the aubergine caponata I only use the heart of the celery, very tender. It has also been reported the use of tomato paste diluted with lukewarm water in place of the tomato pulp, take your pick.

Don't confuse caponata with a simple vegetable ratatouille!

Is’ instead a variant 'heretical', and therefore it can not be defined eggplant caponata to Palermo, one that also adds potatoes and / or peppers. Even if the recipe of the SICILIAN PEPERONATA WITH AUBERGINES AND SWEET AND SOUR POTATOES it's very good, It is in no way the Sicilian caponata. And remember that tAll side dishes based on vegetables but not sweet and sour can never, ever be defined as caponata. Take a look also to all my SICILIAN RECIPES and obviously to all mine RECIPES WITH EGGPLANT. Have a good day!

THE CAPONATA Sicilian AUBERGINE

Portions: 4 Preparation: 30 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.4/5

( 35 voted )

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Ingredients

2 black oval eggplants (the black durona of Palermo) or violette messinesi not large

pickled green olives

1 red onion, preferably PGI Tropea

50 ml red wine vinegar or Apple crisp

a handful of salted capers

3 sticks of celery (only the heart, the more tender ribs)

400 grams of chopped tomatoes

extra virgin olive oil

sale

peanut oil for frying

2 teaspoons of sugar

Procedure

FOR THE AUBERGINES - First, look carefully at it video step by step recipe. 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, salt and cover, putting a burden on the lid in order to exert pressure on Eggplant: Let stand at least 2 hours. In this way, The aubergines will lose part of the vegetation water and absorb less oil in frying oil.

FRYING AUBERGINES - 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 eliminate excess oil.

 

FOR THE GRAVY - Slice the onion into pieces about half a centimeter celery, after having eliminated all filamentous parts. Place celery and onion in a pan with extra virgin 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. Desalinate 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.

HOW TO MAKE SOUR AND SWEET - Pour the vinegar and sugar into a glass and mix well so that the latter completely melt: Raise the heat in the vegetables and pour the sweetened vinegar. Leave deglaze (you no longer have to hear the pungent aroma of vinegar) and add the fried eggplant.

TO COMPLETE THE DISH - 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 used at room temperature or cold (but don't eat it just taken off the fridge). And I advise you (On the contrary, I would say you must) to prepare the eggplant caponata to Palermo with one day in advance, so that vegetables and vinegar have time to get to know how. Have a good day!

Note

THE SUGGESTION: 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.

Combination: For this contour, which is more than an outline (rich, full-bodied, with the fried eggplant) we chose a Sicilian rosé, based on nerello mascalese and frappato grapes. The Santa Tresa company produces it. The wine is called Rosa di Santa Tresa and is a Terre Siciliane IGP. Light, extremely drinkable with aromas of red fruit and citrus fruits. A somewhat risky combination, whereas caponata contains vinegar which, usually, It is not easy to pair with wines. Alternatively, you can opt for a fresh lager-type beer, malt, produced by the Stretto Brewery, a Messina.