Sicilian Caponata Recipe

Sicilian Caponata Recipe

Sicilian caponata recipe

Caponata siciliana rezept  is the quintessential eggplant stew/cooked salad from the Sicily region of Italy. It has a sweet yet savoury flavour, which is what the Sicilians call agrodolce. This recipe is easy to make and comes together in under an hour. You can also make it ahead and keep it in the fridge for up to a week, or even freeze it for later. It is a great option for potluck parties and picnics.

Eggplants (aubergine) are the main ingredient in this dish, but other vegetables like celery sticks, artichokes, green olives and capers are added for flavor and texture. This dish is a great example of how different regions can create their own versions of a classic Italian meal, with variations even within one city or town. In Palermo, for instance, this dish is often made with a combination of vegetables and black olives instead of the more common green ones.

Savoring Sicily: A Step-by-Step Guide to Crafting Perfect Caponata”

Traditionally, the eggplant is salted before frying, which helps draw out any bitterness. However, if you are in a hurry or would prefer a lighter version, roasting the eggplant cubes is an excellent alternative. Lastly, the dish is finished off with a handful of raisins and a teaspoon or two of honey for sweetness and to add extra depth of flavour.

The dish can be served hot or cold, with a side of bread or as a main course when mixed into pasta. It can even be used as a filling for sandwiches.

Leave a Reply

Your email address will not be published. Required fields are marked *