Classic Caponata

8 servings

25 minutes

Classic caponata is one of the most famous dishes of Sicilian cuisine, combining the rich flavors of the Mediterranean. Originally appearing as a peasant dish, caponata quickly gained popularity due to its simplicity and amazing balance of sweet and sour notes. Eggplants fried to golden softness soak up the aroma of garlic and onion, while tomatoes, capers, and wine vinegar add a bright tanginess. Fresh basil leaves fill the caponata with freshness, and pine nuts bring a delicate crunchy finish. It can be served warm or cold—caponata pairs excellently with crusty bread, pasta, or meat dishes. It's not just an appetizer but a true gastronomic journey to sunny Sicily!

Energy value per serving

• Calories: 157.7
• Proteins: 2.2g
• Fats: 12.7g
• Carbohydrates: 9.1g

Ingredients

• Olive oil: 5 tbsp
• Eggplants: 700 g
• Onion: 1 head
• Garlic: 4 clove
• Tomatoes in their own juice with Italian spices: 400 g
• Red wine vinegar: 3 tbsp
• Capers: 2 tbsp
• Basil leaves: 0.3 glass
• Pine nuts: to taste

Cooking steps

1. Heat olive oil in a large pot over medium heat. Add diced eggplant, minced garlic, and finely chopped onion. Sauté until the eggplant is soft and golden, about 15 minutes.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Eggplants: 700 g
   • Garlic: 4 cloves
   • Onion: 1 head

2. Then add tomatoes, vinegar, and capers. Cover with a lid and simmer for another 12 minutes until the eggplant and onion are soft. Season with salt and pepper and add chopped basil.

   Required ingredients:

   • Tomatoes in their own juice with Italian spices: 400 g
   • Red wine vinegar: 3 tablespoons
   • Capers: 2 tablespoons
   • Basil leaves: 0.3 glass

3. Transfer to a serving bowl and sprinkle with nuts. Serve warm or cold.

   Required ingredients:

   • Pine nuts:  to taste