Sicilian Aubergine Caponata (Vegan+GF)
Try this Sicilian Aubergine Caponata recipe, or contribute your own.
Try this Sicilian Aubergine Caponata recipe, or contribute your own.
- 1 tbsp brown sugar
- sea salt and black pepper to taste
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves finely minced
- 2 large celery stalks diced
- handful fresh basil leaves
- 2 tbsp toasted pine nuts
- 1 tbsp apple vinegar
- 2 large aubergines
- 2 tbsp mazola corn oil
- 1 red onion finely sliced
- 200 gr cherry tomatoes halved (or 4 large ripe tomatoes , roughly chopped)
- 1-2 tbsp salted capers rinsed, soaked and drained
- handful green or black olives stones removed (i used kalamata olives)
- 1 tsp double concentrate tomato paste
- handful fresh oregano leaves
- Carbohydrate 34.6234487614505 g
- Cholesterol 0 mg
- Fat 74.6004950547787 g
- Fiber 3.09695004403591 g
- Protein 4.79731500001415 g
- Saturated Fat 7.41806650756385 g
- Serving Size 1 1 recipe (254g)
- Sodium 266.985875003766 mg
- Sugar 31.5264987174146 g
- Trans Fat 4.97894600148341 g
- Calories 805 calories
Step-by-step
- Preheat oven to 180C and arrange a baking tray into the middle shelf.
- Cut the aubergine evenly into medium-sized chunks, sprinkle with coarse salt and leave to rest in a colander for at least 30 min, then quickly wash under running water and pat dry on a kitchen cloth.
- Place the aubergine chunks in a large bowl and coat with Mazola oil. Season with salt and pepper, and arrange on a baking tray.
- Roast in the oven until crispy and cooked through, about 30 minutes.
- Place the diced celery in a pot of boiling water with a little salt and blanch for 1-2 minutes. Drain and transfer to a sieve covered with a kitchen cloth.
- Heat a large pan with the olive oil over medium-low heat. Add in chopped onion, garlic and halved tomatoes. Cook over low-heat until the onion is nicely caramelized and tomatoes are soft, about 5 minutes.
- Throw in capers, olives, toasted pine nuts, and roasted aubergine. Add in the tomato paste and one tablespoon of water, if you feel it's getting too dry.
- Sprinkle with sugar and drizzle with vinegar. Simmer until all vinegar has evaporated, then cover with a lid and cook for 10 minutes over low-heat, until all ingredients are cooked through.
- Top your caponata with teared basil leaves and oregano, drizzle with extra-virgin olive oil and serve with toasted rustic bread.
My Sicilian Summer Escape: A Caponata Story
The scent of sun-drenched tomatoes, the whisper of olive oil, the satisfying crunch of roasted eggplant – these are the memories that flood back when I think of my Sicilian Caponata. It's more than just a recipe; it's a portal to lazy summer afternoons spent in a sun-drenched courtyard, the laughter of family and friends echoing around me. This caponata, a vibrant medley of roasted aubergines, sweet tomatoes, and briny olives, isn't just a dish; it's a story of simple pleasures, sun-kissed flavors, and the comforting warmth of Italian heritage.
I’ve always loved the simplicity of this dish. It's a beautiful example of how a few humble ingredients, handled with care and love, can transform into something truly spectacular. The secret, I believe, lies in the roasting of the aubergines. That initial step of salting and draining draws out the bitterness, leaving you with a wonderfully tender, slightly smoky eggplant that forms the heart of this dish. The slow simmering, allowing the flavors to meld and deepen, is crucial too. Each ingredient plays its part: the sweetness of the tomatoes, the sharp bite of the capers, the earthy notes of the olives, all coming together in a harmonious symphony of taste. I often find myself adding a pinch of extra sugar and a splash more vinegar than the recipe suggests, just to suit my own preference for that perfect balance of sweet and sour.
The beauty of this caponata lies not just in its taste, but in its versatility. It’s delicious served as a simple antipasto, spooned over toasted bread, or even as a vibrant accompaniment to grilled meats or fish. I've even been known to add it to pasta dishes for an extra layer of flavor and texture. It's a dish that can be adapted to suit any occasion, from a casual weeknight dinner to a more formal gathering. One thing remains consistent, however: the sheer joy of creating and sharing this taste of Sicily.
The Ingredients: A Celebration of Simplicity
The magic of Sicilian Caponata lies in the quality of its ingredients. I always opt for the freshest, ripest tomatoes I can find, the kind that burst with juicy sweetness in your mouth. The same goes for the aubergines – plump, firm, and free from blemishes. And don’t forget the olives! The briny intensity of Kalamata olives adds a depth of flavor that's simply irreplaceable. But beyond the specific ingredients, it's the attention to detail, the careful preparation, that truly elevates this dish. From the precise mincing of garlic to the gentle simmering, each step contributes to the overall perfection.
More Than Just a Recipe: A Culinary Journey
For me, cooking isn't just about sustenance; it's about connection, about sharing a piece of myself with those I love. Every time I make this Caponata, I'm transported back to those sun-drenched Sicilian days, re-experiencing the joy of simple pleasures and the warmth of family. The rich flavors are a constant reminder of the beauty and simplicity that can be found in everyday life. It's a testament to the power of food to evoke memories, to connect us to our heritage, and to bring people together.
Beyond the Recipe: Adapting to Your Taste
While this recipe provides a solid foundation, feel free to experiment and adapt it to your own preferences. Want to add a touch of spice? A pinch of red pepper flakes will do the trick. Prefer a sweeter caponata? Increase the amount of sugar slightly. The beauty of cooking is in the freedom to express your creativity. Don't be afraid to try new things, to tweak the recipe until it becomes your own personal masterpiece. The important thing is to embrace the process, to enjoy the journey, and to savor the delicious results.
Serving Suggestions: Beyond the Ordinary
This versatile caponata transcends simple side-dish status. Imagine it spread generously on crusty Italian bread, alongside a sharp cheese and a glass of chilled white wine. Picture it nestled beside grilled lamb chops, adding a contrasting burst of sweet and sour to the richness of the meat. Or perhaps spooned over creamy polenta, creating a comforting and flavourful meal. The possibilities are endless. Its adaptability is one of the aspects that makes this recipe so unique and endearing.
So, go ahead, give this Sicilian Aubergine Caponata a try. Let the aromas transport you, the flavors tantalize your taste buds, and the memories linger long after the last bite. More than just a recipe, it’s an experience, a culinary journey waiting to unfold.
