SICILIAN CAPONATA Recipe - Original Italian Sweet and Sour Dish
Introduction:
The video presents a traditional Sicilian dish, Caponata, a delightful combination of fried aubergines, olives, capers, pine nuts, and a sweet and sour sauce. Originally inspired by a dish made with a fish called "Capone," the folk version uses aubergines as a substitute, creating a rich and flavorful dish that's best enjoyed cold.
Ingredients:
- Aubergines, coarsely chopped into 2.5-3 cm pieces
- Olive oil for frying
- Onions, finely sliced
- Green olives, pitted
- Capers
- Toasted pine nuts
- Coarsely chopped tomatoes
- Salt
- Basil
For the Sweet and Sour Sauce:
- White wine vinegar
- Sugar
- Tomato paste
Preparation Steps:
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Fry the Aubergines:
- Fry the coarsely chopped aubergines in hot olive oil until golden.
- Drain them on parchment paper.
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Prepare the Base:
- In a saucepan, heat a generous amount of olive oil and sweat the finely sliced onions.
- Add axillary (small rings of about one centimeter) and let them brown slightly.
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Add Remaining Ingredients:
- Add the pulp of the green olives, capers, toasted pine nuts, and coarsely chopped tomatoes to the saucepan.
- Cook for a couple of minutes, then cover, lower the temperature, and let it cook for 15-20 minutes.
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Make the Sweet and Sour Sauce:
- In a bowl, mix white wine vinegar, sugar, and tomato paste.
- Add the mixture to the vegetables in the pot, raise the temperature, and let the strong smell of vinegar cook off.
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Combine and Rest:
- Turn off the stove, add the fried aubergines and plenty of basil to the pot.
- Stir well and let it rest in the fridge. Caponata is best served warm or cold and is even more flavorful the next day.
Conclusion:
Caponata is a versatile and flavorful Sicilian dish that captivates with its sweet and sour taste and the rich texture of fried aubergines mixed with olives, capers, and pine nuts. Whether enjoyed as a side, a main dish, or an appetizer, it's a celebration of Sicilian cuisine, best served with bread and savored with every bite.