Sicilian Caponata Recipe

Sicilian caponata recipe

The Sicilian sizilianische auberginen rezepte recipe is a rich blend of fried eggplants, crunchy celery, sweet raisins, briny green olives, tomatoes, and capers. The dish is usually served as an appetizer or side-dish, but it can also be used to add flavor to pasta or grilled meats. This is a traditional recipe, but there are many variations, especially in Sicily. The caponata of Palermo, for example, is made with eggplants and onions, while that of Catania has yellow and red peppers. The version from Agrigento is even richer, with potatoes as well.

The preparation of the caponata is fairly simple, though it takes a bit of time because the eggplants need to be puréed. First the eggplants are cut into small cubes and sprinkled with salt. Then they are drained in a colander or on sheets of paper towel for 30 minutes. This step is important because it removes the excess water, which would dilute the final dish. Next the chopped onions and celery are sautéed in a large skillet with the drained eggplants, tomatoes, olives, and capers. The mixture is then seasoned with red wine vinegar, sugar, and oregano.

Sicilian Symphony: Unveiling the Secret to an Irresistible Caponata

You can serve this dish immediately, but it is better if you let it rest for at least 8 hours in the fridge. This gives the caponata the opportunity to absorb all of the delicious flavors and becomes more balanced. The dish is a perfect example of the Sicilian principle of agrodolce, which means sweet and sour. The eggplants and the olives give the sourness, while the raisins and pine nuts give sweetness.