Sicilian Eggplant Caponata Recipe
Sicilian eggplant Caponata is a traditional sweet and sour recipe, made with all produce grown locally: peppers, eggplants, celery, capers, basil, nuts, and raisins. It is served as an appetizer on bruschetta or as a side dish for grilled meat. It is easy to make and best if made ahead of time. The eggplants absorb all the flavors and the Caponata will taste even better the following days.
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Serving the Sicilian caponata (0:00)
Fry the eggplants (0:15)
Fry the peppers (0:50)
Prepare all the other ingredients (1:07)
Fry the onions and the stalk of celery (1:35)
Add all the other ingredients (1:54)
Add the tomato sauce (2:03)
Add the sweet-sour sauce (2:19)
Add back the eggplants and the peppers (2:44)
Serve (3:24)
Eggplant caponata - Caponata di melanzane (Traditional recipe)
Hello everyone from Sonia, welcome to my kitchen. Today I will prepare for you the sicilian eggplant caponata. Let's see the ingredients we need for 4 portions: 800 grams of eggplant, 300 grams of celery, 400 grams of ripe tomatoes, 150 grams of onions, basil leaves, 10 grams of green pitted olives, 1 tablespoon of sugar, 1 tablespoon of capers, 40 grams of pine nuts, a little less than half a glass of white vinegar, salt, extra virgin olive oil.
Let's start the preparation by cutting first the eggplants into very thick slices, about 2 cm, and then cut into cubes. We put them in a colander and add a pinch of salt. We mix so that the salt is well distributed , so we cover with a plate. Put a weight on top and let them stay for 40 minutes or so, in order to let the eggplante to release the vegetable water, which would be bitter for the cooking. In the meanwhile we clean the vegetables. So we peel the onions and cut them into julienne strips, we clean the celery too, we remove the lieves as well as the tough strings, then we slice it. Finally we cut the tomatoes into cubes, by putting them in boiling water for a couple of minutes or putting pressure on them with a knife, we can easily remove the skin. So we cut the tomato into 4 pieces, remove the seeds and cut it into cubes. At this point let's start cooking, so we heat up 3 tablespoons of oil and add the onion, and let it lightly fry. At this point we add the celery and keep cooking. After a while we can finally add the olives, the pine nuts and the capers deprived earlier from salt. Then let's add the tomatoes. Add the salt. We should keep in mind that it's not necessary to add too much salt because both olives and t cappers are already salted and we put earlier the salt onto the eggplants. We put the cover and let cook for ten minutes or so. Meanwhile let's start frying the eggplants. After drying them well with paper towel, we fry them in olive oil and then drain. After about a quarter of an hour the sauce is ready and we can turn it off. If it turns out to be too dry, you'd better add a little bit of water. Once we have fried the eggplants, we add them to the sauce and bring the mixture to boil. We stir a bit. We add chopped basil. Then sugar too. Finally vinegar and let cook for 3-4 minutes. Instead of fresh tomatoes you can use peeled tomatoes too. At this point our caponata is ready, so we can turn it off and let it cool.
The eggplant caponata is an excellent starter or side dish. It can be served both hot or cold. This recipe has different versions. If you wish, you can enrich it with peppers or raisin.
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How to make Caponata - Recipe by Laura Vitale - Laura in The Kitchen Episode 62
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Caponata, a classic Sicilian dish
In this video I show you how to make my version of a classic Sicilian dish, Caponata. The recipe is as follows.
2 medium eggplants, cut into 1 in. cubed and roasted
2 medium red onions, julienned
1 bulb fennel, cut paper thin on a mandolin
2 cups green olives, halved lengthwise
1/2 cup raisins
1 tbsp capers
1 cup roasted pine nuts
1 bunch basil, chiffonade
1 cup white balsamic vinegar
1 cup honey
(THESE TWO ARE TO TASTE, START WITH HALF A CUP AND ADJUST UNTIL IT TASTES RIGHT TO YOU)
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Eggplant Caponata | Italian Bruschetta Spread
Full recipe at:
This Eggplant Caponata Recipe is the perfect traditional Italian condiment that’s great for topping bruschetta, tossing with pasta, or topping grilled meats. Traditional caponata that’s easy to put together and great for any occasion.
Eggplant Caponata Recipe
Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It's best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.
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