Teresa's Recipes
Caponata
Experience a taste of Sicily with this traditional Caponata recipe. This vibrant and tangy dish is a symphony of Mediterranean flavors, combining the earthy, smokiness of eggplant with the sweet, acidity of tomatoes and capers. It's not just a side dish or an appetizer, it's a celebration of the Sicilian culture and its love for fresh, colorful produce. Whether you serve it warm or at room temperature, it's guaranteed to transport your taste buds to the sun-drenched coasts of Sicily.
Ingredients
- 1/2 cup, chopped Fresh basil leaves
- 3 tablespoons Olive oil
- 1 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 1 teaspoon Sugar
- 1/4 cup Red wine vinegar
- 2 tablespoons Tomato paste
- 2 tablespoons, drained Capers
- 1/2 cup, pitted and chopped Green olives
- 1, diced Red bell pepper
- 2 stalks, diced Celery
- 1 large, diced Onion
- 2 large, diced Tomatoes
- 1 large, diced Eggplant
Dietary Notes
- Servings: 6
- Dish Type: Appetizer/Side Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 2g
- Sodium: 600mg
- Sugar: 7g
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the diced eggplant to the skillet and cook until golden brown, about 5-7 minutes. Once cooked, remove the eggplant from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add the diced onion, celery, and red bell pepper, sautéing until the vegetables are softened, approximately 5 minutes.
- Stir in the diced tomatoes, tomato paste, olives, capers, red wine vinegar, sugar, salt, and pepper to the skillet. Mix everything together until well combined.
- Reduce the heat to low and let everything simmer for 20 minutes, stirring occasionally.
- Add the cooked eggplant back to the skillet, stirring it in with the other ingredients. Let it cook for an additional 10 minutes.
- Remove the skillet from the heat and let the Caponata cool to room temperature.
- Just before serving, stir in the chopped fresh basil. The Caponata can be served as an appetizer or side dish, either warm or at room temperature, with crusty bread or over grilled meat.
Tips
- For a richer flavor, you can add a handful of raisins or a sprinkle of toasted pine nuts.
- Caponata can be stored in the refrigerator for up to a week, and its flavor improves over time.