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Caponata Siciliana

Serves 4 to 6 Appetizer vegetarian, Appetizers

Caponata Siciliana

Caponata Siciliana is a quintessential dish from the sun-drenched island of Sicily, where it's a staple of everyday home cooking. This version is true to the way Sicilian families have enjoyed it for generations, using generous amounts of olive oil and a pinch of salt measured by instinct rather than by spoon. Traditionally, it graces the table as a comforting, yet vibrant offering, unpretentious and delicious.

Expect a medley of flavors that mingle and intensify with each bite. The tender eggplants and tomatoes are balanced by the briny green olives and capers, while a touch of red wine vinegar and sugar weaves a subtle sweetness and tang. It’s a dish that speaks of simplicity and depth, best enjoyed with crusty bread to mop up every luscious drop.

Ingredients

  • 2eggplants — cubed and fried
  • 400 gcelery — sliced
  • 400 gripe tomatoes — diced
  • 150 ggreen olives — pitted
  • 3 tbspcapers — rinsed
  • 4 tbspred wine vinegar
  • 3 tbspsugar
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by preparing all your ingredients. Cut the 2 eggplants into 1-inch cubes and place them in a colander. Sprinkle them with a generous amount of fine sea salt and let them sit for about 30 minutes to draw out any bitterness. Meanwhile, slice the 400 g of celery into 1/4-inch pieces, chop the 400 g of ripe tomatoes into small chunks, and pit and roughly chop the 150 g of green olives. Rinse the 3 tbsp of capers under cold water to remove excess salt.
  2. Once the eggplants have released their moisture, rinse them thoroughly under cold water and pat them dry with a clean kitchen towel. Heat 6 tbsp of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the eggplant cubes and fry them until they are golden brown and tender, stirring occasionally. This should take about 10 minutes, but focus on achieving a rich, golden color and a soft interior.
  3. Remove the eggplants from the skillet and set them aside. In the same skillet, add the sliced celery and cook it over medium heat until it becomes tender but still retains a slight crunch, about 5 minutes. Add the chopped tomatoes to the skillet and cook them until they break down and form a thick sauce, stirring occasionally. The tomatoes should lose their raw color and meld into a cohesive sauce.
  4. Return the eggplants to the skillet along with the chopped olives and rinsed capers. Stir everything together gently to combine. Add 4 tbsp of red wine vinegar and 3 tbsp of sugar, stirring to dissolve the sugar and evenly distribute the vinegar. Allow the mixture to simmer gently for about 5 minutes, until the flavors meld together and the vinegar's sharpness mellows.
  5. Taste the caponata and adjust the seasoning with fine sea salt to your preference. The dish should have a balanced sweet and sour flavor, with the eggplants absorbing the rich, tangy sauce. Serve the Caponata Siciliana at room temperature, allowing the flavors to fully develop. It can be enjoyed as an antipasto or as a side dish, embodying the rustic and vibrant spirit of Sicilian home cooking.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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