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CAPONATA FROM SICILY

Thinking of when I was younger and didn’t like pretty much any vegetable! And nowadays enjoying a delicious Caponata, a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar and capers. I think I would have cried if my mom made this when I was still a kid. How time changes your taste!!
Tonight Caponata how my dad makes it…

Caponata
serves 4

2 eggplant
2 big tomatoes
3 stalks of celery
1 yellow bell pepper
1 small red onion (finely chopped)
handful green olives (pitted)
1 garlic clove
1 tbsp unsalted capers
1 tsp sugar
8 basil leaves
2 tbsp vinegar
4 tbsp olive oil (extravergine)
(sea) salt, pepper

Cut the eggplants in small cubes. Sprinkle sea salt on top and put in a  colander for 40 minutes. Wash with water and dry with a paper towel (kitchen paper).
Heat a bit of olive oil in a casserole and fry the eggplants. Drain on a paper towel.
Cut the yellow bell pepper in medium size pieces and fry. After this cut the celery in small pieces and fry.
Heat again a bit of olive oil in the casserole and sauté the onion and garlic. Add the tomatoes, cut in small pieces, and add a bit of salt and pepper.
Combine sugar and vinegar and add it together with the eggplants, bell pepper, celery, capers, olives and basil leaves. Leave it on medium, low heat for another 10 minutes.

Buon Appetito! ♥
Caponata

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