Caponata with capers
4 servings
35 minutes
Caponata with capers is a vibrant dish of Sicilian cuisine, infused with Mediterranean flavors. Its history traces back to ancient Italian traditions where eggplants, tomatoes, and capers were combined in a harmonious balance of sweetness and acidity. Fried eggplants absorb the rich aroma of tomato sauce, caramelized onions, and celery. Pine nuts add a delicate texture while chocolate provides an exquisite depth of flavor. The acidity highlighted by wine vinegar makes caponata an ideal appetizer, especially when paired with crispy white bread. This recipe is a true embodiment of Italian gastronomic heritage that combines simplicity and sophistication to create unforgettable taste experiences.
1
Cut the eggplants into small cubes and fry in a deep pan with some olive oil for four to five minutes, then drain the oil through a strainer and set the eggplants aside for a while.
- Eggplants: 500 g
- Olive oil: 100 ml
2
In the same pan, sauté finely chopped onion and celery using another part of the olive oil. Cook until caramelized, then add the contents of the canned tomatoes and simmer for ten minutes.
- Onion: 1 head
- Celery: 1 stem
- Olive oil: 100 ml
- Canned tomatoes: 1 jar
3
Next, add sugar, raisins, capers, vinegar, finely chopped olives, grated chocolate, and simmer for another fifteen minutes, stirring. Then mix this with eggplants, pine nuts, chopped basil, salt, and pepper - and cool.
- Sugar: 1 tablespoon
- Raisin: 100 g
- Capers: 20 g
- White wine vinegar: 1 tablespoon
- Pitted olives: 50 g
- Dark chocolate 80%: 20 g
- Eggplants: 500 g
- Pine nuts: 20 g
- Green basil: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Serve caponata on toasted white bread.