Sicilian caponata rezepte is a sweet and sour dish that combines eggplant, tomatoes, other vegetables, olives and capers. It is a favorite Sicilian appetizer served with Panelle, but can also be used as a side dish or even tossed into pasta! The flavors are amazing – a combination of sweetness from the raisins and sugar, and sourness from the vinegar, capers and olives. The dish is also flavored with a hint of cocoa powder, which adds an earthy flavor that is indescribable.
Like many of the dishes of Sicily, there are endless variations. Every province (even neighborhoods), and sometimes every family, has a unique version of the recipe. Some versions are vegetarian, some include chicken, and others are full of seafood. But whatever your personal preference, a good Sicilian caponata should be rich and flavorful.
Veggies in Harmony: Elevate Your Meals with Sicilian Caponata
To prepare this classic Sicilian vegetable stew, first wash and dry the eggplants. Then preheat the oil in a frying pan. Add a few eggplants at a time and fry until golden brown. Drain on absorbent paper and set aside.
Once the eggplants are fried, they are added to the tomato mixture along with celery, olives and capers. Then a spoonful of sugar is added and the mix is simmered for 20 minutes or so. The mixture is then seasoned with salt and pepper and stirred well.
For a more authentic dish, the caponata can be dressed up with a drizzle of olive oil and sprinkle of fresh herbs. It can also be garnished with sardines, grilled shrimp or octopus or even lobster!