Late summer produce are some of the sweetest and flavorful. Basking in the long warm summer produce like tomatoes, peppers, eggplant develop intense flavor, ripeness and sweetness. This recipe from Sicily captures all the goodness of summer into one of the most flavorful dishes from the Mediterranean. I made this recipe vegan, but if you like add a little anchovies for an authentic Sicilian experience. Enjoy with some crusty, rustic Italian bread or spoon it over baked salmon, chicken, pan sautéed prawns or toss it with some pasta.
What is Caponata?
Caponata is an eggplant relish/dish that is known to have originated in Sicily. Pronounced ka·puh·naa·tuh, it is an eggplant salad–more of a relish, side dish-made with eggplant, onions, red bell pepper, celery and tomatoes along with olives, capers, pine nuts and sultanas.
There are several variations of this delicious eggplant relish across the Mediterranean wit subtle variations.
Its packed with tons of savory, umami rich flavors, sweetness and contrasting textures. And because it tastes better the next day, it makes the perfect make-ahead appetizer to serve over crostini or to top your favorite protein.
Caponata vs Ratatouille
Both dishes have almost the same ingredients-diced summer vegetables cooked with lots of tomato. Ratatouille is more of a saucy stew, and the veggies will include summer squash, zucchini, eggplant, bell pepper, onion, tomato with garlic, herb de Provence .
Caponata is more of a salad/relish that is is bit more sweet and sour, thanks to the use of briny capers, olives, sweet sultanas/raisins, a splash of vinegar and a few pine nuts. Some versions have anchovies too.
Ingredients For Sicilian Caponata
- Onion – yellow onion can also be used.
- Eggplant: this is the star of the recipe, I like to use the slender Japanese eggplant that is milder and not as bitter.
- Red Bell Pepper
- Tomatoes: for this recipe I used fresh chopped tomatoes, canned tomatoes will also work.
- Garlic
- Olive Oil
- Olives
- Tomato Paste
- Raisins or sultanas
- Capers
- Herbs; thyme, basil are perfect for garnish.
- Pinenuts
- Sweetener: I like a little honey or brown sugar to balance the flavor.
- Chili flakes: if you like a little heat.
- Anchovies: this is optional
Sicilian Caponata
Ingredients
- 2-3 tbsp e.v. olive oil
- 1 lb eggplant diced into small pieces
- 1 large red bell pepper diced into small pieces
- 1 medium-large onion chopped
- 1½ lb fresh tomatoes, chopped or 28 oz can tomatoes
- 1-2 tbsp tomato paste
- 4-5 cloves garlic finely chopped
- 1 cup green olives, pitted, halved
- 1 tsp fresh thyme
- 2-3 tbsp capers, drained
- 2-3 tbsp sultanas or raisins
- 2 tbsp pine nuts
- 1 tsp honey or sugar
- sea salt and black pepper
- chili flakes for heat, optional
- 1-2 tbsp chopped basil, parsley
Instructions
- Heat up 2-3 tablespoons of olive oil in a heavy-bottomed pot.
- Add chopped onion and garlic. Saute for 1-2 minutes until it starts to soften. Add eggplant and salt, sauté further until it begins to caramelize. about 3-4 minutes. Add bell peppers and cook for another minute or so until the veggies start to soften.
- Now, add the chopped tomatoes, tomato paste, thyme, and cook for 4-5 minutes, until the tomatoes start to cook down. Add capers, olives, sultanas/raisins. Cook the vegetables uncovered on a low heat until tomato sauce thickens, eggplant and pepper becomes tender but do not fall apart.
- Check and season with sea salt, sugar (especially if your tomatoes lack sweetness), black pepper and chilli if using, for a bit of kick.
- Garnish with pine nuts. Serve with grilled bread, small pasta or as a side to grilled fish or chicken.
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