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Sicilian Caponata

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Caponata (Sicilian vegan dish)

This sweet and sour dish from Sicily is one of the famous Italian original vegan dishes.

Depending on the other courses of your meal, this could be an appetizer, or a side dish or even a main dish.

You can prepare this recipe in one of our cooking classes.

And if you want to end your vegan meal with a dessert, check out these luxurious Christmas coconut and rum snowballs or, if you prefer a gluten-free dessert, check out these Healthy Vegan Flourless Peanut Butter Cookies.
If your diet is keto or paleo, you can have Sicilian caponata as a side dish for these Juicy Instant Pot Frozen Chicken Thighs.

Caponata (Sicilian vegan dish)

Sicilian Caponata

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Rest: 2 hours
Total Time: 3 hours 30 minutes

Ingredients

  • 1 kg Eggplants
  • 3 stalks Celery
  • 250 g Onions
  • 100 g Pitted Black olives
  • 50 g Capers in salt, or in brine
  • 60 g Pine nuts
  • 500 g diced canned tomatoes
  • 50 g Sugar
  • 50 g White wine vinegar
  • 6 Basil leaves
  • Rock salt
  • EVOO
  • salt and pepper

Instructions

  1. Dice the eggplants 1,5-2 cm size, put them on a colander, sprinkle some rock salt in between, this will force the bitter liquid that is inside to exit, put a weight on top, leave it for min 2 hours, then brush away the salt and remember that you will need little or no salt later in the recipe.
  2. If you don't have time for the previous step, you can omit it, but when you will fry the eggplants, you will not obtain the same result.
  3. In a pan put the pine nuts and let them brown a little to release the flavour, reserve them in a small bowl.
  4. In the same pan put some EVOO and fry the eggplants, for a 10-15 minutes until they brown a little, reserve them in a bowl.
  5. Cut celery in 1-2 cm pieces, put it in boiling salted water for 3-4 minutes, drain and let it dry, then briefly fry it in the pan with some EVOO, reserve it. in a small bowl
  6. Rinse capers to remove the salt, cut olives in pieces.
  7. In the same pan put some EVOO and the diced onion, let it brown a bit, add tomatoes and let cook for 10 min, then add sugar and vinegar, stir 1 minute to evaporate the vinegar, add the other ingredients and some basil leaves, stir to mix all together 1-2 minutes,
  8. Caponata is ready, let it cool a little bit and serve.

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