Caponata Recipe Authentic Sicilian Version Food

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

CAPONATA RECIPE | AUTHENTIC SICILIAN VERSION

Steps:

• cut the eggplats into small cubes
• clean the onion and slice it
• Cut the celery into cubes and cook them for 5 minutes
• Desalt the capers
• Toast the pine nuts
• in a bowl mix vinegar with sugar
• fry the eggplants for a few minutes
• In a large saucepan, sauté the onion until soft and golden
• add celery, capers, olives, pine nuts and tomato passata
• Stir, cover with the lid and cook over low heat for 20 minutes.
• Finally add the sweet-sour sauce
• Turn off the heat and add the fried eggplants

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

CAPONATA - CANNED

Steps:

• Heat 5 Tbs olive oil in stockpot.
• Add eggplant that has been cut into 1" cubes.
• Stir fry 10-12 minutes until golden and touched with brown.
• Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
• Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
• Uncover and cook until very thick, about the consistency of chutney.
• Prepare 3 pint sized jars.
• Ladle caponata into jars leaving 1 inch headspace.
• Wipe rims with a damp cloth.
• Seal with lids.
• Pressure cooker can pints at 10 pounds pressure for 30 minutes.

SICILIAN CAPONATA

Steps:

• Drain tomatoes into a colander squeeze out juice with your hands and leave to drain. Cut onion and celery into a large dice (about 1/2cm) and slice garlic finely (use a mandoline if required). Saute gently in about 4 Tablespoons of olive oil in a covered pot for about 10 minutes. Meanwhile cut the egg plant into a large dice (about 1cm). Deep fry egg plant in batches until golden and set aside to cool. It's vital to get it golden brown. Mix together sauteed onion mixture, tomato pulp, fried eggplant and everything else with about 2 more tablespoons of olive oil. Mix in ripped basil leaves before serving. Best eaten at room temperature or slightly warm but do not boil or oils will separate.

CAPONATA SICILIANA

Steps:

• Put pasta water on to boil.
• In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
• Put pasta in boiling water.
• Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
• Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
• Serves 4.
• *Note: I think I prefer this made with only 8 ounces of pasta.