A Sicilian dish that I have adopted, which anyway wasn’t Sicily part of Greece in the ancient times?
The idea of caponata is to use whatever vegetables you have available in your fridge. You can also add fennel, courgettes, red peppers and for spiciness you can add couple of chillies or some harissa sauce.
Have it as it is, as a side dish or even better on a rustic toasted bread.
Caponata
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Caponata
Servings: 8 People
Ingredients
- 4 medium Aubergines , halved and quartered lengthwise and then cubed.
- 3 Bell Peppers , orange, yellow and red, halved and sliced
- 2-3 stalks of Celery , sliced 3 mm
- 1 clove Garlic , Smashed (optional)
- 25 Cherry Tomatoes , halved north to south (or 2-3 tomatoes cubed)
- 100 ml Tomato Passata
- 3 Scallions , halved lengthwise and thinly sliced, (or 1 Yellow Onion halves and sliced)
- 12 Olives , salted green or black, pitted and chopped (or use anchovies for the saltiness)
- 1 tablespoon Capers , chopped
- 1 ½ teaspoons Honey
- 2 tablespoon red wine Vinegar , mild preferably Cabernet Sauvignon
- 6 tablespoons EVOO , plus more for drizzle, Extra Virgin Olive Oil
- 1 tablespoon fresh Oregano , home grown, leaves picked and chopped
- ½ cup fresh Parsley , leaves picked and chopped
- 1 teaspoon Red Chilli flakes , crushed (optional if you want heat)
- 2 tablespoons Pine nuts , toasted
- 1 ½ teaspoons Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- After cutting the aubergines place them in a colander and sprinkle salt over them to be cured and lose some of their water as well as their bitterness. Keep for 30 minutes and then pat dry.
- Place a large deep sauteing pan on medium-high heat and add 4 tablespoons of oil. Allow to heat up and a minute later add the aubergines and sauté until nicely browned and softened. Remove from fire to a plate with kitchen paper to absorb the excess oil. Keep aside.
- In the same pan add the remaining 2 tablespoons of oil over medium heat and allow to heat up Add the scallions with a pinch of salt and sauté for 3 minutes to soften a bit. Then add the garlic, chillies if using, peppers and celery and continue sauteing for 3 more minutes. Drop in the tomatoes, increase the heat and sauté for 2 more minutes.
- Then toss in the olives, capers, vinegar, tomato passata and the honey and toss couple of times. Lower the heat and return the aubergines to the pan, season with the remaining salt and pepper and simmer for 10 minutes with the lid partly on while occasionally stirring.
- Remove from fire and allow to cool a bit. Then toss in the oregano and parsley and give it a gently toss. Serve while topping with the feta and the remaining pine nuts while drizzling some more olive oil.
