Savory Sicilian Caponata with Pine Nuts
Discover the vibrant flavors of Sicily with this delightful Caponata, a cold eggplant appetizer that elegantly combines tender vegetables, tangy sweeteners, and the delightful crunch of pine nuts. This dish brings together roasted eggplant, bell peppers, and zucchini in a rich tomato base, brightened with olives and capers for that perfect Mediterranean flair. Ideal as a spread for crusty bread or served alongside a fresh tomato salad, it's a refreshing choice for summer gatherings or a light dinner. The complexity of flavors may seem daunting, but the process is simple and yields a wonderfully satisfying result that everyone will love.
10
Servings
240
Calories
19
Ingredients
Ingredients
Eggplant
1 lb (cut into 1/2 inch cubes)
Coarse salt or kosher salt
2 teaspoons
Red bell pepper or green bell pepper
1 large (seeded and cut into 1 inch pieces)
Yellow bell pepper
1 large (seeded and cut into 1 inch pieces)
Onion
1/2 cup (coarsely chopped)
Celery
1/4 cup (coarsely chopped)
Olive oil
1/4 cup
Italian plum tomatoes
1 (1 lb) can (drained and seeded)
Tomato paste
2 tablespoons
Pine nuts
2 tablespoons (toasted, plus a few extra if desired)
Sugar
1 tablespoon
Zucchini
2 medium (cut into 1/4 inch slices)
Capers
2 tablespoons (drained)
White vinegar
2 tablespoons
Green olives
6 large (pitted and sliced)
Bay leaf
1 (fresh or dried)
Fresh ground black pepper
1/8 teaspoon
White raisins
1 cup
Mushrooms
1 cup (sliced)
Instructions
1
Begin by placing the eggplant cubes in a colander. Sprinkle with coarse or kosher salt and let them drain for 30 minutes. This step helps to draw out excess moisture and bitterness, resulting in a better texture for your dish.
2
While the eggplant is sweating, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers, onion, and celery. Sauté for about 8 to 12 minutes, stirring frequently, until the vegetables are soft and fragrant. Remove this mixture from the skillet and set aside.
3
After 30 minutes, rinse the salted eggplant cubes under cold water to remove excess salt and pat them dry with paper towels. In the same skillet, add a bit more olive oil if needed and sauté the eggplant over medium heat, stirring frequently, until they are light brown and tender, approximately 14 to 18 minutes.
4
Return the sautéed bell pepper, onion, and celery mixture to the skillet with the eggplant. Stir in the can of drained Italian plum tomatoes, tomato paste, prepared pine nuts, sugar, zucchini slices, capers, white vinegar, sliced olives, bay leaf, black pepper, white raisins, and sliced mushrooms.
5
Cook all the ingredients together over medium heat for about 25 minutes, stirring occasionally to ensure even cooking and flavor melding. The mixture should be thick and well combined. Once cooked, remove from heat and let the Caponata stand for about 15 minutes at room temperature.
6
Finally, refrigerate the Caponata for at least an hour before serving. This allows the flavors to develop fully, resulting in an even more delicious dish. Serve chilled or at room temperature with crusty bread.
Nutrition Information
12
Fat
38
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Sicilian Caponata with Pine Nuts?
It is a traditional Sicilian cold eggplant appetizer that combines tender vegetables like eggplant, bell peppers, and zucchini with tangy sweeteners, olives, capers, and pine nuts in a rich tomato base.
How many servings does this recipe provide?
This recipe makes 10 servings.
What is the calorie count for a serving of this Caponata?
Each serving contains approximately 240 calories.
Is this Sicilian Caponata recipe vegetarian?
Yes, this recipe is vegetarian as it consists entirely of vegetables, nuts, fruits, and plant-based seasonings.
Why must the eggplant cubes be salted before cooking?
Sprinkling the eggplant with salt and letting it drain for 30 minutes helps draw out excess moisture and bitterness, leading to a better texture in the final dish.
How long should the eggplant sit with salt?
The eggplant should drain in a colander for 30 minutes.
What types of bell peppers are used in this recipe?
The recipe calls for one large red or green bell pepper and one large yellow bell pepper, both seeded and cut into 1-inch pieces.
How do I prepare the eggplant after it has finished draining?
After 30 minutes, rinse the eggplant cubes under cold water to remove excess salt and pat them dry with paper towels before sautéing.
How much olive oil is required for this dish?
A total of 1/4 cup of olive oil is used for sautéing the vegetables.
What kind of tomatoes are best for this Caponata?
The recipe recommends using one 1-pound can of Italian plum tomatoes, drained and seeded.
Does this recipe include mushrooms?
Yes, it includes 1 cup of sliced mushrooms which are added during the final cooking stage.
What provides the crunch in this Sicilian dish?
The crunch is provided by 2 tablespoons of toasted pine nuts.
What are the nutritional facts regarding fat and protein?
Each serving contains 12 grams of fat and 4 grams of protein.
How many carbohydrates are in each serving?
There are 38 grams of carbohydrates per serving.
What type of vinegar gives the dish its tangy flavor?
The recipe uses 2 tablespoons of white vinegar to provide a tangy Mediterranean flair.
Are there raisins in this Caponata?
Yes, the recipe includes 1 cup of white raisins for a touch of sweetness.
How long should I sauté the eggplant?
The eggplant should be sautéed over medium heat for approximately 14 to 18 minutes until light brown and tender.
What is the final simmering time for all the combined ingredients?
Once all ingredients are combined in the skillet, they should cook together for about 25 minutes.
How should the Caponata be cooled before serving?
After cooking, let it stand for 15 minutes at room temperature, then refrigerate for at least one hour.
Why is refrigeration recommended before eating?
Refrigerating for at least an hour allows the complex flavors to develop fully.
Can I use dried bay leaves?
Yes, you can use either one fresh or one dried bay leaf.
What type of olives are used in this recipe?
The recipe calls for 6 large green olives, pitted and sliced.
How is the zucchini prepared for this dish?
Two medium zucchinis should be cut into 1/4 inch slices.
Is sugar added to this recipe?
Yes, 1 tablespoon of sugar is added to balance the acidity of the vinegar and tomatoes.
What are some suggested serving pairings?
It is ideal as a spread for crusty bread or served alongside a fresh tomato salad.
How much celery and onion is needed?
The recipe requires 1/2 cup of coarsely chopped onion and 1/4 cup of coarsely chopped celery.
What is the role of tomato paste in the recipe?
Two tablespoons of tomato paste are used to deepen the tomato base and thicken the sauce.
Can I use more pine nuts if I prefer?
Yes, the recipe suggests 2 tablespoons of toasted pine nuts plus a few extra if desired.
Should the Caponata be served hot or cold?
While it can be served at room temperature, it is traditionally served chilled as a cold appetizer.
What seasoning is used for the final flavor?
The dish is seasoned with 1/8 teaspoon of fresh ground black pepper and a bay leaf.