Caponata is made with eggplant, onions and tomatoes, along with olives, capers and honey

Caponata is an ideal summer vegetable dish made from eggplant, celery, tomatoes, olives, red onion, basil, capers and vinegar according to the original recipe. For a richer taste, pine nuts and raisins are added, which enhance the sweetness of caponata. You can serve this sweet and sour Sicilian specialty as a main meal with pasta, rice or polenta and garlic fritters.

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Caponata can also be served as a side dish to meat dishes such as fish or roast chicken, and pairs well with beef and veal. This traditional Italian dish is also made with artichokes and chorizo, and is often replaced with zucchini as well, instead of being spread on bruschetta or toast. It can be served hot or cold, and if you are preparing it for a party, place it on salad leaves. To reduce the bitter taste of eggplant, dice the eggplant, add salt, leave for half an hour, and then pat dry with paper towels.

Eggplant Caponata on a wooden plate. Vertical top view |
Photo: Aleco

Keep simmering and all the bitterness will disappear. Many Italian families and restaurateurs jealously guard the caponata recipe and pass down this secret from generation to generation. For example, in the north they add more celery, in the south they add more onions, in Tuscany they add more carrots, while the most common caponata is the Venetian caponata, which contains only eggplant, celery and capers. Some recipes for caponata include almond leaves as well as ingredients such as cinnamon and chocolate or cocoa. This is exactly why caponata is rightly said to represent a real explosion of flavors.

Just like in Sicily

If you want the caponata to have the traditional Sicilian taste, put a little honey instead of sugar. Add balsamic vinegar instead of alcoholic vinegar, which will make the caponata even more delicious.

delicacies of Koroma and olives;

raw material: 6 cups olive oil, 2 eggplants, 6 parsley slices, 1/2 cup olives, 1 cup raisins, 1/4 cup tomato sauce + 1/4 ice cube, 6 cups wine vinegar, 3 cups. /4 cup basil

Prepare: Cook the chopped eggplant, peppers, koromač and esnjak in hot oil for about ten minutes. Add the olives, raisins, tomato paste and vinegar. Cover with lid, reduce heat and cook for another 15 minutes. Uncover, add salt, pepper and basil and cook for another 15 minutes until thickened.

Italian Antipasto with Chicken

raw material: 4 chicken breasts, olive oil, eggplant, red pepper, onion, 2 tomatoes, 2 raisins, 2 capers, wine vinegar, ½ tsp salt, salt and pepper to taste, 2 ½ tsp parsley

Prepare: Heat the oil in a large frying pan over medium heat. Add the chopped fennel and celery and stir for a few minutes until the fennel is fragrant. Increase the heat slightly, add the chopped tomatoes and simmer until the juices are released. Then add the chopped onion, diced eggplant and peppers, olives, capers and raisins and cook for ten minutes. Remove from the heat, season with parsley, vinegar, salt and pepper and serve with the grilled chicken breasts.

Potato Caponata

raw material: 2 large eggplants, 100 ml olive oil, 2 red onions, celery, 150 g green olives, 200 g tomatoes, 50 g capers, 1 tablespoon sugar, 2 tablespoons wine vinegar, 10 basil leaves; Pasta or potatoes as a side dish

Vegetable Boiled Pasta |
Image: 123RF

Prepare: Boil the eggplant for ten minutes until soft and remove. In the same oil, sauté onions, celery, olives, tomatoes and capers. Add the eggplant and simmer for another ten minutes. Then add the sugar and vinegar and cook for another five minutes. Stir in the basil and season with salt and pepper. Serve with boiled pasta or potatoes. Add a little olive oil and garnish with parsley and basil.

Caponata, Sicily

raw material: 3/4 cup olive oil, onion, celery sticks, 8 chives, eggplant, 1/2 cup raisins, 2 cups capers, 1/2 cup Kalamata olives, canned tomatoes, 1/3 cup balsamic vinegar, 1/2 teaspoon salt, 1/2 cup parsley

Prepare: Heat 1/2 cup of oil in a large pot, add the chopped eggplant and sauté over medium heat for ten minutes, stirring constantly, until the eggplant turns golden brown and softens. Then remove from the heat. Add 1/4 cup of oil to the pot and sauté the onion and celery for about eight to ten minutes, then add the shallot and sauté for another two minutes. Add the remaining ingredients and mix. Let everything come to a boil, then simmer a little more on low heat until most of the liquid evaporates.