Each spoonful is a celebration of textures and tastes, with the eggplant's meaty texture, the capers' briny pop, and the olives' velvety smoothness, all tied together by a caramelized vinegar reduction that dances on the palate.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Servings
- Number of Servings: 6
- Ideal Serving Size: A generous scoop
Nutritional Information (per serving)
- Calories: Approximately 190 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fat: 12g
Ingredients
- Eggplants, cubed: 500g
- Celery, chopped: 100g
- Onion, diced: 150g
- Green olives, pitted and sliced: 100g
- Capers: 30g
- Tomato passata: 300g
- White wine vinegar: 50ml
- Caster sugar: 20g
- Pine nuts: 30g
- Olive oil: 50ml
- Salt and pepper to taste
- Fresh basil leaves for garnish: 10g
Method of Preparation
- Sauté eggplants in olive oil until golden, set aside.
- Cook celery and onion until soft, add olives and capers.
- Mix in tomato passata, vinegar, and sugar, simmer until thickened.
- Combine with eggplants, simmer briefly, then cool to room temperature.
- Garnish with toasted pine nuts and fresh basil.
Proven Tips for Culinary Success
- Salt the eggplants before cooking to draw out moisture.
- Let the caponata rest for a few hours before serving to allow flavors to meld.
Anticipated FAQs
- Q: Can Caponata Siciliana be stored? A: Yes, it can be refrigerated for up to 3 days and tastes better as the flavors develop.
- Q: Is there a substitute for pine nuts? A: Toasted almonds or walnuts can be used as an alternative.