Sun-ripened tomatoes, sweet onions, capers, olives and - in the leading role - fresh aubergines: for many Sicilians, caponata is a piece of home and a delicacy that sends everyone rushing to the table.
5 from 3 votes
Prep Time 30 minutesmins
Cook Time 34 minutesmins
8 hourshrs
Total Time 9 hourshrs4 minutesmins
Course garnish
Cuisine Italian, Sicily
Servings 4serves
Calories 195kcal
Ingredients
2aubergines
1onionlarge red
500gtomatoesripe
40gcelery heart - the white stalk of the celery
20olives
2tablespooncaperssalted
1teaspoonsugar
2tablespoonvinegarwhite wine
salt
olive oilextra virgin
10leavesbasil
Optional:
40gpine nuts or almonds roasted
Instructions
Cut the aubergines into cubes, salt them and let them stand for 30 minutes. Bring water to the boil in a pot. Place the tomatoes in the water for one minute and then peel them. Cut the tomatoes into pieces. Remove the seeds and the juice (the tomato juice would make the aubergines sticky).
Remove the stones from the olives and cut them into small pieces. Rinse the capers with water and dab dry. Cut the onion into slices and finely chop the celery. Heat some olive oil in a saucepan and first sauté the onion in it at low heat for about 10 minutes. Add the tomatoes and celery. After another 5 minutes, add olives, capers and possibly the pine nuts.
Squeeze the aubergine gently and dab them as dry as you can with kitchen paper. Fry in enough oil - they should literally be swimming in oil - until the pieces are golden brown. Take them out and let them drain. Add the aubergines to the remaining vegetables. Let them simmer together for 2 to 3 minutes. Season with basil, vinegar, sugar and a pinch of salt.
The caponata should be left to marinate for at least 4 to 6 hours, preferably overnight, at room temperature. As an antipasto on toasted white bread, it tastes just as delicious as a side dish with fish or meat - or simply solo with a good glass of wine from Sicily.