Sicilian Caponata
This rustic Caponata recipe is a flavorful and colorful dish that combines fried eggplant, bell peppers, onions, and celery with a tangy mix of tomatoes, olives, raisins, and capers. Finished off with a sprinkle of toasted almonds, this dish is perfect for serving on crusty Italian bread or focaccia. Enjoy the blend of savory and sweet flavors that come together beautifully in every bite.
— Constant Cookbook
Ingredients
- Olive or canola oil for frying
- 2 eggplants, about 1 lb. each, trimmed and cut into 1-inch cubes
- 2 red or yellow bell peppers, seeded and cut into 1/2-inch squares
- 2 large yellow onions, cut into 1/2-inch cubes
- 3 tender inner celery stalks, sliced
- 3 ripe tomatoes, seeded and chopped
- 1 cup chopped pitted green olives
- 1/3 cup raisins
- 2 Tbs. capers, rinsed and drained
- 2 Tbs. sugar
- 2 Tbs. red wine vinegar
- Sea salt, to taste
- 1/4 cup sliced almonds, toasted
- Crusty Italian bread or focaccia for serving
Instructions
- Pour the olive oil to a depth of 1/2 inch into a deep, heavy fry pan and place over medium heat until hot. The oil is ready when an eggplant cube dropped into it sizzles on impact. Line a large platter or tray with paper towels and set it next to the stove.
- Working in batches, carefully arrange the eggplant cubes in the pan in a single layer, being careful not to crowd them. Cook, stirring occasionally, until the eggplant is tender and browned, 7 to 8 minutes. Using a slotted spoon, transfer to the prepared platter. Repeat with the remaining eggplant.
- When all of the eggplant has been cooked, fry the bell peppers in the same way until tender and lightly browned, 4 to 6 minutes, and then drain on paper towels as well. Finally, fry the onions and celery together in the same way until tender and golden, 7 to 8 minutes, and drain.
- In a large saucepan over low heat, combine the tomatoes, olives, raisins, capers, sugar and vinegar. Stir well and add the fried vegetables and a pinch of salt. Cover partially and cook, stirring occasionally, until the mixture thickens, about 20 minutes. Add a little water if the mixture begins to dry out. Remove from the heat, transfer to a serving dish and let cool to room temperature. If time permits, cover and refrigerate overnight to allow the flavors to marry; bring to room temperature before serving.
- Just before serving, sprinkle the toasted almonds over the top. Serve with slices of crusty bread or focaccia. Serves 8 to 10.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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