Caponata Siciliana
PrintCaponata Siciliana Recipe
Experience the rich and complex flavors of Caponata Siciliana, a traditional Sicilian dish made with eggplant, tomatoes, olives, and capers, all simmered in a sweet and sour sauce. This versatile dish can be served as a side, appetizer, or even a main course. Try making it at home for a taste of Sicily that’s both satisfying and delicious.
- Total Time: 45 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 600 g Eggplant
- 400 g Red Pepper
- 240 g Canned Tomatoes
- 120 g Onion
- 100 g Celery
- 30 ml Olive Oil
- 30 ml Wine Vinegar
- 40 g Pine Nuts (optional)
- Parsley (optional)
Instructions
- Cut the eggplant into cubes, salt and leave for 30 minutes.
- Rinse eggplants and fry in hot olive oil.
- Remove the eggplants from the pan, fry the diced peppers, onions and celery in the same pan.
- Add canned tomatoes and the eggplant.
- Stew until the vegetables are soft, season with vinegar, salt, pepper, hot pepper and basil.
- Serve the caponata sprinkled with parsley and pine nuts (optional). Enjoy!
