SICILIAN CAPONATA

The Sweet and Sour Eggplant Dish from Sicily

Sicilian Caponata is a vibrant and flavorful dish that embodies the essence of its island’s culture and history. It's a staple at Sicilian gatherings, where it's often paired with crusty bread or served as a topping for bruschetta. Nevertheless this is a versatile dish and can be enjoyed as an appetizer as well as a side dish, or even a main course.  

Caponata is known for its rich combination of sweet and sour flavors, which are beloved by adults, but it is also a nutritious option for children, packed with vegetables and pine nuts. It is typically cooked the day before and served at room temperature, making it perfect for preparing in advance of a family gathering.  

It is a vegan and gluten-free powerhouse of vitamins and minerals, fibre and antioxidants, and the addition of olives and capers contributes healthy fats and essential nutrients, making Caponata a wholesome dish suitable for various dietary needs.  

If you want more ideas for Vegan or Vegetarian dishes, check out our playlists.

A little history

The history of Caponata is as rich and varied as its ingredients and there are several theories regarding its origins. One popular belief is that the name "Caponata" comes from "capone," the local name for a type of fish that was originally served with a sweet and sour sauce in aristocratic homes. Over time, the fish was replaced with the more accessible eggplant, making the dish popular among all social classes.  

This dish has its roots in ancient Sicily, and reflects the diverse cultural influences that have shaped Sicilian cuisine. The sweet and sour flavor profile, achieved through the use of sugar and vinegar, is reminiscent of Arab culinary traditions, while the use of fresh, local vegetables highlights the Mediterranean trademark.  

This dish has evolved through centuries, with each area and family adding their own unique touch, resulting in numerous variations across the island. Today, Caponata is celebrated as a symbol of Sicilian culinary heritage, and it is a favorite among food enthusiasts all over the world.

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INGREDIENTS👇🏻

• 500g | 17.6oz eggplant

• 1L | 35.2fl oz sunflower oil

• 400g | 14.1oz cherry tomatoes

• 200g | 7.1oz celery

• 80g | 2.8oz green olives

• 80g | 2.8oz pine kernels

• 1 tbsp capers

• 1 onion

• 40ml | 1.41fl oz water

• 2 tbsp apple cider vinegar

• 2 tbsp tomato paste

• 2 tbsp sugar

• 12 leaves fresh basil

• extra virgin olive oil

• sea salt to taste

The recipe step by step

1. Dice the eggplant, cut cherry tomatoes in half or quarters if they are large ones, slice celery, chop onion finely and green olives roughly, wash your capers thoroughly, especially if they are preserved in salt
   

2. Heat up sunflower oil and fry the eggplant until golden brown, when drained dab them well on kitchen paper
   

3. In a pan toast the pine kernels with extra virgin olive until golden brown, then set aside
   

4. In a different pan sizzle the onion with some extra virgin olive oil until golden brown, then add the water together with celery, capers, olives, toasted pine kernels and cherry tomatoes
   

5. Stir thoroughly, add sea salt and let it cook for 15 minutes, stirring every so often
   

6. Mix the tomato paste with sugar and apple cider vinegar to create a sweet and sour sauce, then add it to the pan together with the fresh basil leaves
   

7. As last, add the fried eggplant to the pan and mix thoroughly
   

8. Let it rest overnight for the flavors to really blend together…then enjoy! 😋