Caponata alla Siciliana
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
72 kcal
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Course
Salad, Appetizer, Condiments, Dinner
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Cuisine
Italian
Caponata alla Siciliana
Description
Caponata alla Siciliana combines diced eggplant and zucchini lightly fried until soft, then mixed with sautéed celery, onion, and garlic. These vegetables are combined with canned tomatoes, capers, olives, red wine vinegar, sugar, and optionally grated dark chocolate to create a slow-cooked stew. The process softens the vegetables further and melds flavors into a rich sweet and tart composition. The capers and olives contribute salted brine notes, balanced by the vinegar’s acidity and the subtle sweetness from sugar and chocolate.
This dish is typically served as a starter placed on garlic-rubbed toasted baguette slices, topped with a fresh basil sprig and a drizzle of extra virgin olive oil. It can be enjoyed warm or at room temperature, making it a versatile option for casual or formal meals.
To preserve the texture of the toasted bread, add the caponata topping just before serving. This prevents sogginess and keeps the presentation appealing.
Ingredients
- 1 tablespoon olive oil
- 1 eggplant aubergine
- 1 zucchini courgette
- 2 celery diced, sticks
- 1 red onion diced
- 2 garlic minced, cloves
- 14 oz chopped tomatoes 400g can
- 1 tablespoon capers drained
- 10 green olives stoned and quartered, or black olives
- 1 tablespoon red wine vinegar
- 1 teaspoon caster sugar
- 1 tablespoon dark chocolate optional, grated
To serve:
- 1 baguette
- 1 clove garlic halved
- basil small sprigs or chopped, fresh
- extra virgin olive oil
Instructions
- Cut the eggplant and zucchini into chunks (no need to peel).
- Heat the oil in a large pan, then add the eggplant and zucchini and fry for 5 minutes or until soft. You may need to cook them in batches if your pan isn't large enough. Remove the eggplant and zucchini and set aside.
- Add the celery, onion and garlic to the pan (don't clean it out first) and cook for a few minutes until soft but not browned.
- Add the tomatoes, capers, olives, vinegar, sugar and chocolate. Season with pepper (there is already salt from the capers and olives) and bring to the boil, then reduce the heat and stir in the cooked eggplant and zucchini. Cover the pan with a lid ad cook for 15 minutes, stirring occasionally.
- To serve as an appetizer, cut the baguette into ¼ inch thick slices and toast each side, then rub each one with the cut clove of garlic. Pile each slice with a tablespoon of the caponata (warm or cold) and top with a sprig of basil and a drizzle of oil. Don’t add the caponata until just before serving.
Notes
- Toast baguette slices and rub with garlic before topping with caponata to prevent sogginess.
- Add the caponata to the bread just before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 148mg | 6% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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