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Vito's Caponata Siclian Style

Eggplant is the Celebrity & Star of this dish
Prep Time 1 hour 30 minutes

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:

  1. 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.
  2. Sauté Vegetables: In a large pan, sauté diced onions and celery in olive oil until softened.
  3. Adjust Flavors: Taste and adjust seasoning with salt, pepper, and more vinegar if needed.
  4. 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.
Caponata is not only a culinary delight but also a healthy addition to any diet, celebrating the flavors and traditions of Sicily.
Course: Appetizer, Main Course, Sides, Vegetarian
Cuisine: Italian
Keyword: Delicious, Fun, Vegetable, Warm