Caponata with pine nuts
6 servings
60 minutes
Caponata with pine nuts is a classic Sicilian dish that delights with its rich flavor and harmony of ingredients. The history of caponata goes back centuries, symbolizing Mediterranean cuisine and culinary traditions. Its base consists of eggplants fried to a golden crust, combined with the sweetness of caramelized onions, the tanginess of capers, and the rich aroma of wine vinegar. Pine nuts add a delicate texture and refined nutty flavor. This dish is perfect as a standalone appetizer, a side for meat or fish, or as a filling for bruschetta. Caponata gains special depth of flavor after being refrigerated, allowing all ingredients to absorb the aromas. It is a true culinary poem where each note plays its unique role.
1
Cut the eggplant in half. Generously salt it and let it sit for 20 minutes. Rinse and dry well. Cut into small cubes.
- Eggplants: 1 piece
- Salt: to taste
2
In a large skillet, heat olive oil and sauté the eggplants until soft for 8-10 minutes, but do not let them become too soft. Transfer to a large pot.
- Olive oil: 0.5 glass
- Eggplants: 1 piece
3
If necessary, add more oil to the pan and add finely chopped onion. Sauté until soft, then add diced celery and tomatoes. Cook for 15 minutes until the celery is soft, then add capers and nuts and mix with the eggplants.
- Olive oil: 0.5 glass
- Onion: 1 head
- Celery stalk: 3 pieces
- Tomatoes in their own juice: 800 g
- Capers: 1 tablespoon
- Pine nuts: 1 tablespoon
4
In a small pot, mix vinegar and sugar, add salt and pepper to taste, and heat slightly. Pour over the eggplants, cover with a lid, and simmer on low heat until the vegetables are soft but not pureed. Stir occasionally. Let cool and refrigerate for a while.
- Wine vinegar: 3 tablespoons
- Sugar: 1.5 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste