Sicilian caponata

It seems there are as many as 36 different varieties of caponata in the Mediterranean area alone, all having one thing in common: the main ingredients are vegetables of different types, all cut to more or less the same size.

In Sicily alone, in fact, every city has its original recipe: in Catania red and yellow peppers are also used, in Palermo it is prepared with aubergines, green olives, celery and tomato, and in Agrigento with the addition of peppers and black olives instead of green.

The following is the original recipe for Sicilian Palermo caponata which includes the use of olives and of course capers since in beautiful Sicily, capers are a must that, in this dish, really make the most of it.

We added very few grams of bitter cocoa for a stronger flavor.

Prep time

Cooking time

What do you need

1 kg of eggplant

200 grams of pitted green olives

500 grams of red tomatoes

400 grams of celery (stems only)

50 grams of desalted capers

60 grams of pine nuts

100 gr soaked raisins

2 white onions

50 grams of sugar

50 grams of white vinegar

a handful of coarse salt

300 grams of seed oil

Extra virgin olive oil to taste

1 tea spoon bitter cocoa

some basil leaves to decorate

How to proceed

Cut the aubergines into cubes, sprinkle them with coarse salt and leave to rest in a colander for at least 1 hour so that the vegetation water comes out completely and with it the bitterness.

Cut the celery into cubes, put it in a pot of boiling water with a little salt and leave to soften for 5 minutes. Drain and transfer to a cotton towel.

Chop the onions and let them brown over low heat in a pan with a little oil. Once wilted but not burned, add the capers, olives, raisins and pine nuts and cook for 10 minutes over high heat, stirring constantly to prevent them from burning (add a little water if necessary)

Cut the tomatoes into cubes and cook them in the pan with the onion for at least 20 minutes so that the water withdraws and the mixture is well blended.

Fry the celery in a pan with a little extra virgin olive oil.

Drain the aubergines, dry them and fry them in 300 grams of seed oil then, once fried, drain and add them to the mixture with the onions.

Also add the celery, mix over medium heat for 3-4 minutes then add the vinegar, cocoa and sugar.

Let it evaporate then turn off and serve the caponata with some basil leaves .