A caponata is one of the side dishes with a capital A, with a simple but appetizing recipe. It is the ideal accompaniment for summer.
Although it is often misinterpreted as adding ingredients that are not in the original recipe or removing ingredients that are necessary for the addition of a respectable caponata.
Simple but appetizing, caponata is the ideal summer side dish. Thanks to the presence of eggplant (and in some cases also other summer vegetables).
The origin of caponata
There are almost 40 different recipes for caponata in the Mediterranean area alone. They all have one thing in common: the main ingredients are vegetables of different types, all cut into more or less the same size.
In Sicily, the origin of caponata goes back to the word Capone, which is a white fish, and in the past was only consumed by those who had money or possessions.
People, on the other hand, replaced fish with eggplant and over time the use of fish disappeared completely, giving way to the vegetable-only version.
The first time that caponata was mentioned dates back to 1709, when the writer Joseph Vinci, in the book Etymologicum Siculum, defined it as “acetarium et variis rebus minuteum conficis ” or “a salad and several small foods cooked.”
Different variations of caponata
Today in Sicily different caponata recipes are prepared with the addition of other ingredients depending on the region.
For example, in Catania red and yellow peppers are also used. In Palermo it is prepared with aubergines, green olives, celery and tomatoes. And in Agrigento, they add black peppers and olives instead of green.
Caponata recipe for 6 people
1 kg of eggplant;
500 g celery stalks / celery;
400 g of very ripe tomatoes;
1 tablespoons of tomato paste;
100 g pitted green olives;
50 g of desalted capers;
1 tablespoon of pine nuts (or some type of chestnut);
A glass of white wine vinegar;
One large onion;
1 tablespoon of sugar;
2 tablespoons of extra virgin olive oil;
Basil, salt and pepper to taste;
Oil for frying.
Preparation
Wash the eggplants and cut them into pieces (without peeling them). Place them in a colander and sprinkle liberally with salt and let them drain for about an hour.
Wash the celery stalks and cut them into half-inch pieces.
Dip the tomatoes for a few seconds in boiling water and then rinse them in cold water. Peel them, remove the seeds and chop them.
In a large frying pan, heat the oil and fry the onion until golden. Add the tomatoes and the extract and cook over medium heat without a lid, for about ten minutes.
Season with salt [a little] and pepper and add the celery, halved olives, the pine nuts and capers desalted. Dissolve the sugar in the vinegar and pour into the sauce, stirring well.
Cook over low heat for about twenty minutes so that the flavors blend and the sauce becomes very thick.
Wash the aubergines under running water, dry them by pressing them lightly on a cloth and fry them, two or three times, in plenty of very hot oil [close to 180º].
When they are golden, drain and pass them on a paper towel. When everything is ready, add it to the sauce, stir and cook over low heat for no more than five minutes.
Caponata: tips and tricks
- Caponata is eaten cold, at room temperature, sprinkled with chopped basil.
- Caponata, kept tightly closed in the refrigerator, lasts for two or three days, gaining even more flavor. However, remove it from the refrigerator at least an hour before serving.
- Eggplant caponata is perfect for seasoning spaghetti. You can add diced mozzarella cheese for an even more striking flavor.
How to prepare eggplants for caponata
To obtain a perfect Sicilian caponata, you must be careful to prepare the aubergines correctly by following this procedure:
- Wash the eggplants well and dry them;
- Place the aubergines in a bowl, sprinkle them with coarse salt and cover them with a weight to help them lose their water and remove the bitter taste;
- After an hour, rinse with cold water and let it drain well.
How to serve caponata
Caponata can be served as a classic side dish, but it can also become a snack if combined with toast or served in small glasses.
Caponata from Sicily: regional variations
Agrigento
It is prepared with aubergines, spicy green pepper, tomato, onion, celery, green olives, black olives, capers, vinegar, honey, sugar, garlic, olive oil, chili pepper, basil, pine nuts and raisins.
Trapani
The caponata recipe is prepared with eggplants, peppers, onions, ripe tomatoes, celery, green olives, capers, vinegar, sugar and toasted almonds.
Catania
The caponata recipe is prepared with eggplants, yellow and red peppers, tomatoes, onion, celery, green or black olives, capers, vinegar, olive oil, salt and sugar.
Nápoles
The Neapolitan caponata is completely different from the Sicilian one. It is actually made with toasted bread, called cutter, seasoned with fresh tomato, garlic, olive oil, oregano and basil.
FOLLOW ITALIANISM
