Vito's Caponata Siclian Style
Eggplant is the Celebrity & Star of this dish
Equipment
- 2 Frying Pans
Ingredients
- 1 to 2 Eggplants
- 1 to 2 Red Bell Peppers
- 1 Large White Onion
- 6 to 7 Celery Stalks
- 1 Olive Oil For Pans & Cooking
- 1 A Touch Of Salt
- 1 2 tbs Granulated Sugar
- Capers (Your Amount)
- 1 pkg Castelvetrano Olives (Your Amount)
- 1 Small Bunch Of Cherry Tomatoes (Your Amount)
- 1/4 cup Red Wine Vinegar
- 6 oz. Tomato Sauce
- A Sprinkle Of Pepper (Your Amount)
Instructions
- Directions: Slice & chop Eggplant. Slice & chop Red Bell Peppers. Slice & chop White Onion. Slice & chop Celery. Slice Cherry Tomatoes in half. Chop the Olives. NEXT: Place Olives Oil in pan and heat, then pour Eggplant in and fry until a translucent color appears. Next, cook Red Bell Peppers until a little chard. Then pour Olive Oil in another pan and pour in the Onion & Celery and stir. After simmering a bit, then add in the Cherry Tomatoes & Olives and stir. Next pour all the just simmered veggies into the Eggplant pan. When simmered enough, pour in the Tomato Sauce, Red Wine Vinegar & Sugar, and stir on low heat. Lastly, add in the Capers and stir again. Now......serve and enjoy, hot or cold. Love Vito !
Video
Notes
Caponata is indeed a beloved Sicilian dish with a rich history and vibrant flavors. The main ingredient, eggplant, is complemented by a variety of other vegetables and a balance of sweet and sour flavors, creating a versatile and nutritious combination. Here’s a more detailed look at this dish:
Ingredients:
- Eggplant: The star of the dish, it provides a meaty texture and soaks up the flavors of the other ingredients.
- Onions: Adds sweetness and depth to the dish.
- Capers: Brings a tangy, salty flavor that enhances the overall taste.
- Sicilian Olives (Castelvetrano): Known for their buttery texture and mild flavor, these olives add a unique touch.
- Cherry Tomatoes: Contributes a fresh, sweet flavor.
- Red Wine Vinegar: Provides acidity and balances the sweetness of the tomatoes and onions.
- Tomato Sauce: Adds body and richness to the dish.
- Celery: Adds crunch and a subtle bitterness, balancing the flavors.
Preparation:
- Prep the Eggplant: Dice the eggplant and sprinkle with salt. Let it sit for about 30 minutes to draw out the bitterness, then rinse and pat dry.
- Sauté Vegetables: In a large pan, sauté diced onions and celery in olive oil until softened.
- Adjust Flavors: Taste and adjust seasoning with salt, pepper, and more vinegar if needed.
- Serve: Caponata can be served hot, at room temperature, or cold, making it a versatile dish for any meal.
Nutritional Value:
Caponata is packed with vitamins, minerals, and antioxidants:- Eggplant: Rich in fiber, vitamins B1 and B6, and potassium.
- Tomatoes: High in vitamins C and K, folate, and potassium. They also provide antioxidants like lycopene.
- Olives: Good source of healthy fats, particularly monounsaturated fats, and vitamin E.
- Onions and Celery: Provide vitamins C and K, fiber, and various antioxidants.
Serving Suggestions:
- As an Appetizer: Served on toasted bread or crostini.
- Side Dish: Accompanies grilled meats or fish.
- Main Course: Served over rice, couscous, or pasta.
Enjoyment:
Caponata’s versatility allows it to be enjoyed in various forms:- Hot: As a comforting side dish.
- Room Temperature: As part of an antipasto spread.
- Cold: As a refreshing salad-like dish, especially in warmer weather.