Joe Roshkovsky
Classic Sicilian Caponata: A Rich Medley of Eggplant and Vegetables in a Tangy Tomato Sauce
Caponata is a traditional Sicilian dish that revels in the bounty of eggplants, tomatoes, and a medley of Mediterranean vegetables. The dish is marked by its complex sweet and sour flavor profile, made possible by the inclusion of capers and vinegar. Enjoyed as a main course or a hearty side dish, Sicilian Caponata is often served at room temperature and pairs beautifully with crusty bread.
Ingredients:
– 2 medium eggplants, cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 large tomatoes, diced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1/4 cup capers, rinsed
– 1/4 cup green olives, pitted and chopped
– 1/4 cup red wine vinegar
– 2 tablespoons sugar
– 1/2 cup tomato paste
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Prepare the eggplants:
Sprinkle the cubed eggplants with salt and let them sit in a colander for about 30 minutes to extract bitterness. Rinse and pat dry with paper towels.
2. Saute the vegetables:
In a large sauté pan, heat the olive oil over medium heat. Add the eggplant and cook until they are golden and tender, about 10 minutes. Transfer the eggplant to a plate and set aside.
3. Cook the aromatics:
In the same pan, add a bit more olive oil if needed. Add the chopped onion and garlic, cooking until they are softened and fragrant, about 5 minutes.
4. Add the bell peppers:
Stir in the red and yellow bell peppers and cook for another 5 minutes until they begin to soften.
5. Incorporate tomatoes and capers:
Add the diced tomatoes, capers, and green olives to the pan. Cook, stirring frequently, until the tomatoes begin to break down and form a sauce, about 10 minutes.
6. Add the eggplant and seasoning:
Return the eggplant to the pan. Stir in the red wine vinegar, sugar, and tomato paste. Season with salt and pepper to taste. Allow the mixture to simmer gently, uncovered, for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
7. Adjust seasoning:
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed to balance the sweet and sour elements.
8. Garnish and serve:
Transfer the caponata to a serving dish. Garnish with fresh basil leaves. Serve warm, at room temperature, or chilled, accompanied by crusty bread or as a topping for bruschetta.
Enjoy your Classic Sicilian Caponata, a delightful celebration of bold Mediterranean flavors and wholesome vegetables!
