easy sicilian caponata recipe
I share with you today the recipe for the easy Sicilian caponata which was one of the main entrees on my Ramadan table last year when I was not making the hmiss, and as I fasted these days , I share with you this eggplant caponata full of flavors that accompanied my chorba and I had tasted with a good matlouh, a vegetarian recipe that can serve as an accompaniment, or even a very light evening meal accompanied by a bread,
The Sicilian caponata recipe is one of the most popular Italian appetizers and so rich in history. To taste this recipe is to discover the true soul of the island and all the Greek, Arab, Spanish and French influences on Sicilian cuisine. In Sicily, the official variations of Caponata are 37, and even more because these recipes vary from family to family!
Traditionally, the caponata is made with green olives and red wine vinegar, but as I find that the green olives are quite salty and there are already capers, I put black olives in my preparation. I never buy red wine vinegar and prefer balsamic vinegar.
Caponata can be served as a main dish with steamed couscous, pasta, jacket potatoes or white rice. As can be eaten in a sandwich. This recipe is simply wonderful! Very easy and convenient to make, and even better when kept in the fridge.
In the old style, the Caponata was made from Mahi-mahi or grilled sea bream and served during the feasts of the nobles. Over time, the caponata recipe became popular among all social classes, when they began to replace grilled fish with fried eggplant, which was available to everyone and cheaper.
There are several legends around the origin of the name caponata. The most popular explanation is that the Caponata was so called because of the traditional use of Mahi-mahi, called Capone in the old Sicilian dialect, and Lampuga now.
Tips and suggestions for a tasty capanota
Rest: Resting is an essential step, because right after cooking, you will not have the real flavors and the delicious taste of the caponata. The caponata should be kept at least 8 hours (preferably 24 hours) in the refrigerator to bring out the original flavor.
The eggplants: The best eggplants to prepare the Caponata recipe are the small purple-black eggplants that can be used with the skin because it is better to keep the skin for more flavor.
Frying oil: Traditionally, eggplants are fried in olive oil and here we are talking about deep frying, that is to say by plunging the eggplants into a bath of oil and the taste is incomparable.
For other eggplant recipes, why not try:
easy sicilian caponata recipe
- 6 vs. tablespoons olive oil
- 2 medium eggplant cut into 2cm cubes
- 1 onion finely chopped
- 1 branch of celery finely chopped
- 1 Red bell pepper seeded and cut into 1 cm cubes
- 3 seed pods garlic crushed
- 350 g of tomatoes fresh crushed
- 1 handful of black olives pitted
- 1 vs. tablespoons balsamic vinegar
- 3 vs. tablespoons capers
- 1 vs. coffee Honey
- parsley chopped to garnish or basil I prefer the taste of basil in the recipe
Heat 2 tablespoons of oil in a large skillet over high heat. Add half of the eggplant cubes and sauté until golden. Remove the eggplant from the pan and set aside.
Heat another 2 tablespoons of oil and brown the remaining eggplant. Book with the rest.
Heat the remaining oil in the skillet. Add the onions, celery and bell pepper and sauté over high heat for 3 to 4 minutes.
Add the garlic and sauté for a few seconds.
Return the eggplant to the pan, add the crushed tomato, olives, vinegar, capers and honey.
Season with salt and black pepper, cover with a lid and bring to a boil.
Reduce heat and simmer gently for 20-25 minutes.
Remove the lid and simmer for another 5 minutes, until the sauce is reduced and the vegetables are tender.
Sprinkle with chopped parsley or basil and serve with bread.
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