Italian caponata with fresh tomatoes
2 servings
25 minutes
Italian caponata with fresh tomatoes is a culinary masterpiece from sunny Sicily. Originally created as a simple meal for fishermen, it has become a symbol of Mediterranean cuisine. The harmony of sweet tomatoes, tangy capers, and olives intertwines with the tender texture of eggplants and the aroma of basil. A balanced combination of white wine vinegar and sugar gives the caponata a light sweet-sour note. Served as an appetizer, side dish, or main course, it pairs perfectly with crusty bread. Caponata is a true symphony of flavors that evokes memories of summer evenings by the sea.
1
Cut the eggplants into large cubes, place them in a colander, generously salt them, and let them sit for 5-10 minutes to release bitterness; blot the released juice with a paper towel.
- Eggplant: 350 g
- Salt: to taste
2
Peel the celery and cut it into large cubes, slice the red onion into thin strips, chop the garlic into small cubes, finely chop the herbs, and pit the olives.
- Celery stalk: 60 g
- Red onion: 60 g
- Garlic: 3 cloves
- Basil: 9 g
- Parsley: 9 g
- Black olives: 20 g
- Green olives: 20 g
3
Pour olive oil into a hot skillet and fry the eggplants for 3 minutes, stirring constantly; drain in a colander to remove the oil.
- Olive oil: 80 ml
- Eggplant: 350 g
4
Toast pine nuts in a hot pan without oil for 1-2 minutes, stirring continuously, add 30 ml of olive oil, red onion, celery and sauté for 2 minutes, then add garlic and fry for another 30 seconds.
- Pine nuts: 10 g
- Olive oil: 80 ml
- Red onion: 60 g
- Celery stalk: 60 g
- Garlic: 3 cloves
5
Add tomatoes in their own juice, wine vinegar, sugar, fennel seeds, parsley and basil greens, olives, capers, season with salt and pepper, add eggplants and simmer for another 2 minutes.
- Tomatoes in their own juice: 150 g
- White wine vinegar: 25 ml
- Sugar: 15 g
- Fennel seeds: 1 g
- Parsley: 9 g
- Basil: 9 g
- Black olives: 20 g
- Green olives: 20 g
- Capers: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Eggplant: 350 g
6
Make a cross-shaped cut on the tomatoes and put them in boiling water for 1 minute, cool in cold water and peel; chop into large cubes, add to the finished dish and mix well.
- Tomatoes: 130 g
7
Place on a plate and serve.
