Sicilian Caponata

Sicilian Caponata

Originating from the beautiful island of Sicily in Italy, Caponata is a traditional sweet and sour Sicilian eggplant dish that's packed with Mediterranean flavors. It combines eggplant, tomatoes, celery, olives, and capers to create a deliciously rich and complex dish that can be served as a side or a main.

This dish has a fascinating history dating back to the 1700s when Sicily was ruled by the Spanish and Arabic influences were strong in the region. The combination of sweet and sour flavors in Caponata is a reflection of this culinary heritage, making it a true taste of Sicilian culture.

Ingredients:

• 2 eggplants, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 can (400g) chopped tomatoes
• 1/4 cup kalamata olives, chopped
• 2 tbsp capers
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 2 tbsp pine nuts, toasted
• Fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Start by salting the diced eggplant and letting it sit for 30 minutes to remove any bitterness. Rinse and pat dry.
2. In a large pan, sauté the onion and celery until softened.
3. Add the eggplant and cook until golden brown.
4. Pour in the chopped tomatoes, olives, and capers. Stir well.
5. Mix in the red wine vinegar, sugar, salt, and pepper. Simmer for 15-20 minutes.
6. Top with toasted pine nuts and fresh basil before serving.

This Sicilian Caponata is best served at room temperature and can be enjoyed on its own, with crusty bread, or as a topping for grilled fish or chicken. It's a versatile dish that truly captures the essence of Sicilian cuisine!