Caponata, a cooked vegetable dish, is a great example of traditional Sicilian cooking. Known for it’s balance of sweet and salty, this makes an excellent accompaniment to all types of braised meats, grilled seafood, and other vegetable dishes. Rich and succulent, it is meant to be shared.
Use leftovers to adorn eggs, sandwiches, or plain crusty bread.
1/4 cup olive oil
1 celery stalk, chopped
1 large eggplant, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch pieces
1 14oz container of passata or strained tomatoes
3 tablespoons currants
1 tbsp chopped fresh oregano, or 1/2 tsp dried
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
pinch salt, pinch pepper
1. Heat olive oil in skillet. Add celery; sautee 2 minutes. Add eggplant; sautee 2 minutes until it begins to soften. Add onion; sautee 3 minutes, until translucent. Add red pepper; sautee 5 minutes.
2. Add passata, currants, and oregano. Simmer over medium-low heat for 20 minutes, stirring occasionally.
3. After 20 minutes, add vinegar, sugar, capers, salt and pepper. Stir in thoroughly, then transfer caponata to serving dish. You may garnish with fresh basil or oregano.
This recipe was adapted from Giada De Laurentiis’s cookbook Everyday Italian. We thank her for her recipe and inspiration.