The basic ingredients of caponata, a classic Sicilian sweet and sour eggplant dish, are eggplants, tomatoes,green olives, capers, celery and olive oil. Variations of caponata are found throughout Sicily which may also include fish, cocoa or other vegetables such as red peppers. A similar dish to caponata is carciofata which substitutes artichokes for the eggplants.
How to Purchase Eggplants
Choose small eggplants that are hard to the touch and are blemish free. The smaller eggplants have less seeds and are less bitter. Use eggplants within a day or two from the purchase date.
How to Prepare the Eggplants
Wash eggplants. Usually the peel is left on the eggplants for the caponata but it is recommended to peel the larger eggplants as the skin can be tough.
How Serve the Caponata
Caponata can be served cold or at room temperature. It should be served only the day after it was made so the flavours will have had time to blend and settle.
Serve it with pasta, rice, or omelets. The more traditional way is to serve it as an appetizer with crackers or accompanied by fresh crusty Italian bread. Make 'caponata bruschetta' by spooning the caponata on grilled baguette slices or combine it with mozzarella or fontina cheese into a ciabatta bread to make the best ever panino (stuffed sandwich),
Caponata - Sicilian Eggplant Dish Recipe
Ingredients:
- 8 lbs small eggplants
- 2 lbs Spanish onions
- 1 whole celery
- 5 cups sliced green olives
- 2 cups capers (drained)
- 3 28 oz. cans of diced plum tomatoes
- 2 tbsp. sugar (to taste)
- 2-4 tbsp. white vinegar (to taste)
- 3-4 tbsp olive oil (for frying onions and tomatoes)
- vegetable oil for frying eggplants
- salt
Preparation:
- Wash eggplant and peel if desired.
- Dice eggplants in large chunks.
- Layer in colander, sprinkle with salt between layers.
- Let drain for approximately 2 hours.
- Meanwhile slice celery (leaves included) and cook in boiling water until soft (do not boil if you like the 'crunch' of raw celery).
- Slice onions and fry in olive oil until soft, add tomatoes.
- Break tomatoes with wooden spoon.
- Let cook for five minutes.
- Add sliced green olives and capers.
- Add sugar.
- Taste the mixture. It should have a sweet and sour taste.
- If it is too sweet add vinegar one tablespoon at a time and taste again.
- Drain and pat dry the eggplant.
- Heat oil in deep fryer on medium heat until hot enough to fry.
- Deep fry the eggplant in batches in vegetable oil until browned.
- Drain on paper towels.
- In a very large bowl (or bowls) layer the sauce mixture with the eggplant.
- Let cool.
- Then mix until all the ingredients are well blended.
- Wash and sterilize 8-9 16 oz. mason jars. Fill jars and cover. Caponata can be stored refrigerated up to one month. The caponata tastes better the next day once the flavours have had a chance to settle and blend.
Grilled Eggplant Parmesan is another favourite family Sicilian dish.
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