Caponata
Sicily's iconic sweet-and-sour aubergine relish — chunks of fried aubergine tossed with tomatoes, olives, capers, celery and vinegar and sugar in an agrodolce sauce. Served at room temperature as an antipasto or side dish.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Fry the salted, dried aubergine cubes in olive oil in batches over medium-high heat until golden and slightly soft, about 8 minutes per batch. Drain on paper towels.
About 5 min
In the same pan (add a little more oil), sauté onion for 8 minutes. Add celery; cook 5 minutes until slightly softened.
About 11 min
Add tomato paste and cook 2 minutes. Add crushed tomatoes, olives and capers. Simmer 10 minutes.
About 11 min
Add red wine vinegar and sugar. Stir and taste — the agrodolce (sweet-sour) balance should be distinct. Simmer 5 more minutes.
About 11 min
Return fried aubergine to the pan. Fold gently to combine. Cook together for 5 minutes. Remove from heat.
About 11 min
Stir in fresh basil and pine nuts. Cool to room temperature before serving — caponata is always served at room temperature, never hot. It improves significantly the next day after the flavours meld overnight.
About 3 min
Nutrition per serving (estimate)
- Calories
- 220
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 14 g
- Fibre
- 7 g
- Sugar
- 14 g
- Sodium
- 480 mg
Contains: eggs, nuts
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Recipe by Boon Tools.