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Caponata – Original Sicilian Recipe

Caponata di melanzane is an appetizer (or side dish) typical of Sicilian cuisine based on fried eggplant, onion, celery, tomato, ...
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Caponata – Original Sicilian Recipes
Caponata is a traditional dish of Sicilian cuisine. This is the original recipe.

 I invited my friend Elisabetta from Latina (Lazio, Italy) with her husband. She likes the Caponata, an “antipasto” but it can be also served as a side dish.

Caponata – Original Sicilian Recipes
Caponata – Original Sicilian Recipes

There are several variations of the Caponata in Sicily.
 I inherited this recipe from my husband’s grandmother (nonna Maria) from Cefalu`,

a very beautiful seaside tourist town that is part of the “Parco delle Madonie”

(The Madonie Regional Natural Park) and is included among the most beautiful villages in Italy.

Cefalu`
Cefalu`

Originally the main ingredient of Caponata recipe was not eggplant but rather a prized fish in Sicily, it’s called Capone, and in other parts of Italy it’s called Lampuga.

Caponata – Original Sicilian Recipes
Caponata – Original Sicilian Recipes

This dish was beloved by the aristocrats who lived in the beautiful palaces on the island, but it was unreachable for the poor who could not afford the luxury of buying an ingredient so valuable. So they replaced the Capone with eggplant. The eggplant, a vegetable not known before in Sicily, was imported by the Arabs during their invasion of Sicily in the year 827 A.C.

olives
olives

This vegetable is the basis of many Sicilian recipes. Another very important ingredient in this recipe is the tomato, imported from Christopher Columbus returning from the Americas 700 years later.

Caponata – Original Sicilian Recipes
Caponata – Original Sicilian Recipes
Caponata – Original Sicilian Recipes

Caponata – Original Sicilian Recipes

Anna Maria
Caponata di melanzane is an appetizer (or side dish) typical of Sicilian cuisine based on fried eggplant, onion, celery, tomato, …
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Additional Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Antipasti
Cuisine Italian
Servings 4 servings
Calories

Equipment

  • cast iron skillet
  • mesh strainer

Ingredients
  

  • 4 large Italian heirloom eggplants
  • 400 g peeled tomatoes cut into cubes 14 oz
  • 150 g green olives pitted 5.3 oz
  • 90 g salted capers 3.2 oz
  • 1 medium onion
  • 2 celery stalks
  • 90 ml white balsamic vinegar 1/3 cup
  • 2 tbsp sugar
  • basil
  • Evo-oil
  • salt

Instructions
 

  • Cut the eggplant into cubes, leave them in salted water for 20-30 minutes.
  • Drain the eggplant cubes (I squeeze them with my hand) and fry them in hot oil.
  • Drain them in a strainer and set them aside.
    Caponata
  • In a pan (large) fry the thinly sliced onion with the celery cut into small pieces.
    Caponata
  • Add the olives, and, after a few minutes, add the tomatoes, capers and cook for 20 minutes.
    caponata
  • Add the fried eggplant cubes and mix well and cook for another 5 minutes.
  • Pour in vinegar with 2 tablespoons of sugar. Mix well and let evaporate at medium heat the vinegar for another 15- 20 minutes.
  • Turn off the heat and let cool.

Notes

ENJOY!
Keyword caponata, eggplants
Tried this recipe?Let us know how it was!

January 30, 2021 · 1 Comment

Previous Post: « Original Sicilian Eggplant Rolls Recipe
Next Post: The Best Spinach and Ricotta Cake »

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Comments

  1. Avatar of esmeralda vino blancoesmeralda vino blanco says

    November 3, 2021 at 5:47 am

    Buenos ejemplos! ¡Gracias por compartir!

    Reply

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