Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Aubergine Caponata – a journey into Sicily’s most iconic flavours
Discover this classic Sicilian aubergine caponata - a rich, sweet-and-sour Mediterranean side dish perfect for any occasion.
🛒 Ingredients
- ✓ 5 aubergines
- ✓ 200 g pitted green olives
- ✓ 100 g Pantelleria capers
- ✓ 100 g celery
- ✓ 3 onions
- ✓ 150 g tomato paste
- ✓ 100 g sugar
- ✓ 1 glass red wine vinegar
- ✓ 3 g unsweetened cocoa
- ✓ Vegetable oil for frying
- ✓ Extra-virgin olive oil
- ✓ Salt, to taste
📊 Nutritional Information
Few dishes capture the soul of Sicilian cooking as beautifully as aubergine caponata. Once a humble reinvention of an aristocratic seafood recipe, this sweet-and-sour medley of vegetables has become one of the island’s most beloved classics.
With its irresistible perfume, glossy texture and complex balance of sugar and vinegar, caponata is a celebration of Mediterranean abundance - best enjoyed in the height of summer, when aubergines are at their silky best. Serve it cold as part of an easy lunch spread, with grilled meats, or simply with a chunk of rustic bread: either way, it brings a taste of Sicily to your table.
👨🍳 Preparation
- 1
Cut the aubergines into cubes, place them in a colander and sprinkle with salt to draw out any bitterness.
- 2
After 20 minutes, rinse them under cold water, pat dry with kitchen paper and fry in hot vegetable oil until golden.
- 3
Slice the onions and sauté them in a wide casserole pan with a little olive oil.
- 4
Chop the celery, pit the olives and blanch them with the capers in boiling water for a few minutes.
- 5
Drain the celery mixture and cool it under running water.
- 6
Add the celery, olives and capers to the softened onions. Stir in the tomato paste, sugar, vinegar and cocoa.
- 7
Cook for 10 minutes, then remove from the heat and fold in the fried aubergines.
- 8
Mix gently to combine and allow the caponata to rest.
- 9
Serve cold, once all the flavours have mellowed.
💡 Tips and Variations
For a richer finish, add toasted pine nuts and a handful of raisins for an aromatic sweet note. If you prefer a gentler sweetness, reduce or increase the sugar slightly to suit your taste.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Caponata can be frozen for up to 1 month in an airtight container.
- • Reheat gently in the oven at 160°C for 10 minutes, or serve chilled.
🍷 Pairing
Enjoy this aubergine caponata with a glass of Cerasuolo di Vittoria, a fragrant Sicilian red whose bright acidity and soft fruit balance the dish’s sweet-and-sour character perfectly.
Thank you for preparing my aubergine caponata. I hope its rich, authentic Sicilian flavours win you over and inspire you to explore even more of the island’s vibrant cuisine. Enjoy every bite!
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