Sicilian Eggplant Caponata Delight
Experience the vibrant flavors of Sicily with this delightful Eggplant Caponata. This traditional Sicilian dish features a medley of eggplant, olives, capers, and fresh herbs, all simmered together in a rich tomato base. Perfect as an appetizer, side dish, or a spread on bruschetta, this caponata is not only a feast for the eyes but also a burst of flavors on your palate. Enjoy it at room temperature, making it a fantastic choice for gatherings and parties.
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Servings
N/A
Calories
14
Ingredients
Ingredients
Eggplants
2 lbs (peeled and cut into 1/2 inch cubes)
Sea salt
1 tablespoon
Extra-virgin olive oil
1/2 cup (divided)
Bay leaves
3
Onion
1 lb (chopped)
Celery
1 lb (sliced (1/2 inch thick))
Cherry tomatoes
1 lb (halved)
Capers
1/4 cup (preferably salt-packed, well rinsed)
Green olives
20 large (pitted and very coarsely chopped)
Fresh red chili peppers
2 (halved, seeded, and thinly sliced)
Red wine vinegar
1/2 cup
Honey
1 tablespoon
Flat leaf parsley
2 tablespoons (chopped)
Fresh basil
2 tablespoons (chopped)
Instructions
1
1. In a large bowl, combine the eggplant cubes with the sea salt. Transfer the salted eggplant to a colander, placing a plate on top and weighing it down with cans. Allow the eggplant to drain for 1 hour, removing excess bitterness.
2
2. Meanwhile, heat 1/4 cup of olive oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves and let them sizzle for about a minute to infuse the oil with flavor. Add the chopped onions and sliced celery to the skillet, reducing the heat to medium-low. Cook while stirring occasionally for about 30 minutes, until the vegetables are softened but not browned.
3
3. Stir in the halved cherry tomatoes and rinsed capers, increasing the heat to medium. Cook, stirring occasionally, until the tomatoes begin to break down (about 5 minutes). Add the chopped olives and transfer the mixture to a large bowl.
4
4. After the eggplant has drained, rinse it under running water to remove excess salt. Pat the eggplant dry thoroughly with paper towels.
5
5. In the same skillet, heat the remaining 1/4 cup of olive oil over medium heat until very hot. Add the eggplant and cook, stirring and tossing, for about 10-15 minutes, until it becomes tender. Add the sliced chili peppers and continue cooking for an additional 5-10 minutes until softened.
6
6. Combine the eggplant and chili mixture with the tomato and vegetable mixture in the large bowl, gently stirring to combine all the ingredients.
7
7. In a small saucepan, whisk together the red wine vinegar and honey. Bring the mixture to a boil over medium heat and let it simmer until thickened, about 5 minutes, reducing it to approximately 1/4 cup. Pour this dressing over the vegetable mixture and toss to combine.
8
8. Finally, fold in the chopped parsley and basil. Allow the caponata to cool to room temperature before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sicilian Eggplant Caponata Delight?
It is a traditional Sicilian dish featuring eggplant, olives, and capers in a rich tomato base, served as an appetizer or side dish.
What are the main vegetables in this recipe?
The primary vegetables used are eggplant, onion, celery, and cherry tomatoes.
How should the eggplant be prepared before cooking?
The eggplant should be peeled and cut into 1/2 inch cubes.
Why do you salt the eggplant?
Salting the eggplant and letting it drain helps to remove its excess bitterness.
How long does the eggplant need to drain?
The eggplant cubes should drain in a colander for 1 hour while being weighed down by a plate and cans.
What type of oil is used in this recipe?
The recipe calls for 1/2 cup of extra-virgin olive oil, used in two separate portions.
How is the olive oil infused with flavor?
The oil is infused by letting three bay leaves sizzle in the hot oil for about one minute.
How long should the onions and celery be cooked?
They should be cooked on medium-low heat for about 30 minutes until softened.
Should the onions and celery be browned?
No, the vegetables should be softened but not browned during the 30-minute cooking process.
What kind of tomatoes are best for this caponata?
The recipe specifies one pound of cherry tomatoes, which should be halved.
How are the capers prepared for the dish?
The recipe suggests using salt-packed capers that have been well rinsed.
What type of olives are recommended?
The dish uses 20 large green olives that are pitted and very coarsely chopped.
What is done to the eggplant after it has drained?
It must be rinsed under running water to remove salt and then patted thoroughly dry with paper towels.
How long does the eggplant cook in the skillet?
The eggplant should be cooked for 10-15 minutes until it becomes tender.
Are there any spicy elements in this recipe?
Yes, two fresh red chili peppers are halved, seeded, and thinly sliced for the dish.
What ingredients make up the dressing?
The dressing consists of a reduced mixture of red wine vinegar and honey.
How do you prepare the vinegar and honey reduction?
Whisk them in a saucepan, bring to a boil, and simmer for 5 minutes until reduced to 1/4 cup.
What fresh herbs are folded in at the end?
The recipe finishes with two tablespoons each of chopped flat leaf parsley and fresh basil.
What is the ideal serving temperature?
The caponata should be allowed to cool and is best served at room temperature.
Is this recipe suitable for vegans?
The recipe is tagged as vegan, although it contains honey which some vegans may choose to substitute.
Is the Sicilian Eggplant Caponata gluten-free?
Yes, according to the recipe tags, this dish is gluten-free.
How can I serve this caponata?
It can be served as a standalone appetizer, a side dish, or as a spread on bruschetta.
How many ingredients are required in total?
The recipe lists a total of 14 ingredients.
How thick should the celery be sliced?
The celery should be sliced approximately 1/2 inch thick.
What is the purpose of the bay leaves?
The bay leaves are used to infuse the olive oil with flavor before the other vegetables are added.
How long do the tomatoes cook?
The tomatoes are cooked for about 5 minutes until they begin to break down.
What is the texture of the finished dish?
It is a medley of tender vegetables in a rich, thickened tomato and vinegar-honey base.
Can I use different types of vinegar?
The recipe specifically calls for red wine vinegar to achieve the traditional flavor profile.
How much honey is needed for the recipe?
The recipe requires one tablespoon of honey.
Is this a savory or sweet dish?
It is a savory dish with a burst of vibrant Sicilian flavors.