Those who have been on holiday in enchanting Sicily will not have forgotten its aromas and flavors. That's right: Sicilian specialties conquer the heart (as well as the palate).
So, remembering the beautiful days in Sicily, I decided to offer you one of the countless characteristic dishes, namely the caponata. It is a riot of vegetables in which aubergines are the main ingredient.
Generally, in the caponata, the aubergines are fried: since I, however, do not go very well with the oil, I thought of suggesting the lighter version.
Let's find out what it is.
Video of the Recipe
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Identity Card of the Recipe
- 52 KCal Calories per serving
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Ingrediants
- 1 sprig of basil
- 300 g of celery
- 1 pinch of coarse salt
- 300 g of coppery tomatoes
- 30 g of pine nuts
- q.s. of pepper
- 75 g of black olives
- 2 tablespoons of extra virgin olive oil
- 700 g of eggplant
- 40 g of capers
- 1 pinch of salt
Materials Needed
- Dishes
- Bowls
- Food cutting board
- Ceramic knife
- Colander
- Casserole
- Large pan with lid
Preparation
- Clean the aubergines: wash them well, remove the stalk, cut them into slices about 1.5 cm thick and cut into cubes. Arrange the diced aubergines on a colander: add a pinch of coarse salt and allow to drain: in this way, the aubergines will lose the excess water and, with it, also the typical bitter aftertaste. Allow the aubergines to drain for at least an hour. .
- Meanwhile, peel the tomatoes. To facilitate the operation, cut the opposite end of the stem with a cross cut and dip the tomatoes in boiling water for about ten seconds. Remove the tomatoes from the water and peel them. Cut them into small pieces and pour them into a small saucepan.
- Toast the pine nuts and add them to the tomato.
- Desalt the capers, cut the olives into small pieces and add everything to the tomato. Salt and pepper to taste.
- Clean the celery and cut it into small pieces. Add the celery to the sauce, season with salt and pepper and add a drizzle of extra virgin olive oil. Cook everything over low heat for 20-30 minutes.
- Rinse the aubergines well, dry them and brown them in a large pan, avoiding adding too much oil. Maintain a lively flame.
- Finish cooking the aubergines by adding the tomato sauce.
Did you know that
Some versions of caponata suggest the use of vinegar and sugar. Others also use onion or shallot. The recipes for the preparation of caponata are innumerable: everyone is free to customize the recipe according to their tastes.- Allow the aubergines to cool and serve as an accompaniment to a few fresh basil leaves.
Alice's comment - PersonalCooker
The original recipe calls for serving the caponata cold or at room temperature, never boiling. It is delicious to spread on croutons or to be enjoyed as a side dish. In Sicily it is customary to accompany caponata with fried fish: I also tried this version and I must admit that the combination is delicious!Nutritional values and Health Comment on the recipe
Caponata - Light Version is a side dish based on mixed vegetables. It provides very little protein, little fat (mostly unsaturated) and a few grams of carbohydrates. The energy load is limited, while the fibers are abundant; cholesterol is absent. The average portion of Caponata - Light Version is about 150-250g (80-130kcal).
