Hello Friends of Paulina Kitchen! Today we want to take them with the imagination to an Italian countryside to collect vegetables to prepare a recipe as simple as tasty. Does it sound good, right? We are talking about the caponata , a dish that if they did not know, when they try it they will ask how they could live all this time without having tried it.
Therefore, in this note we are going to tell you everything, everything they have to know about the Sicilian caponata . Its origin, its meaning, its characteristics, and its particular way of preparing. We also share a few tips to cook it , and make the chapter recipe at home. To put on the tricolor apron and travel!
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About the caponata
Caponata a dish that, in its most classic form, is made of eggplants . But it is not just a recipe with eggplants , it is a true symphony of flavors that combines ingredients as diverse as tomatoes, peppers, celery, olives, capers, onion and, of course, the magical touch of vinegar .
Its combination of ingredients can resemble the French ratatouille or the Manchego ratatus and, like its colleagues, it is a dish that can be served as an entrance, garnish or, if you want something bolder, as a main course.
In a nutshell, this recipe is like that friend who adapts to any situation to accompany you wherever. It can be served hot, cold or ambient temperature , and it will always be a good idea. If they are looking for something light but tasty to accompany a good crunchy bread , like a Ciabatta , the Sicilian caponata is a very good option.
The origin of the Sicilian caponata: history and tradition in each bite
Sicily is the cradle of the caponata , and if one thinks about the history of the island, it is easy to understand how this recipe reflects the multiple cultural influences that have molded it. From the Greeks to the Arabs, through the Normans and the Spaniards, the island has been a melting pot of civilizations, and that is clearly reflected in its kitchen.
This recipe is a clear example of how a dish can be the result of centuries of cultural exchanges . The ingredients that we consider essential today in the Sicilian caponata arrived in Sicily at different times. For example, tomato , which is fundamental in the current recipe, was not introduced in Europe until after the discovery of America.
Meaning of the caponata: from fish to the eggplant
The word caponata is believed to come from the Italian term "Capone", which in Sicily was used to refer to a expensive and tasty fish that used to be prepared in vinegar . However, with the passage of time, instead of getting fish, the eggplant was incorporated as the protagonist of the dish.
The change makes sense: the eggplant is much more accessible and easy to get in the orchards of the island. Anyway, the spirit of the dish remained intact, even some caponata versions may include anchovies, which provide more intensity to the plate.
The keys to do the best Sicilian caponata at home
- The balance between the sweet and the acid : one of the best stored secrets of the caponata is its ability to balance the sweet taste of sugar (yes, it carries sugar) with the acidity of the vinegar. This contrast is what makes each bite an explosion of flavor in the mouth.
- The texture of the eggplant : the eggplant is the queen of the recipe and its texture is key to the success of the dish. Ideally, it is tender but not undone, achieving that perfect point where it absorbs all flavors without losing its consistency.
- The Mediterranean ingredients : if there is something that defines the chapter recipe, they are its ingredients. From the olives to the capers , each component has its role in this game of Mediterranean flavors that makes the dish so special.
- Versatility : You can eat in many ways: as meat accompaniment , such as Topping of a Bruschetta , or even alone with some bread. It is perfect for any occasion.
- A healthy dish : despite its intense flavor, it is a fairly healthy dish. The vegetable base and the use of extra virgin olive oil make it a light option.
- Ideal to prepare in advance : an important fact is that the caponata improves over time. If it is done a day before and let it rest refrigerated, the next day it will be even tastier.
Ingredients of the classic Sicilian caponata
The essential ingredients are eggplants, tomatoes, celery, onion, peppers, olives and capers . Some people also add pinions or raisins , which give them an extra touch of sweetness, and others, as we mentioned before, add anchovies to give more texture and intensity.
The final touch is given by vinegar, which transforms these humble ingredients into a gastronomic wonder. It is not necessary to pass with the amount, but a good splash of red wine vinegar is essential to achieve that acid point that balances the flavors. Finally, like any Italian recipe worth its salt, olive oil cannot be missing .
How to make Sicilian Caponata: 2 key points
- The first and most important thing is to cook the ingredients separately . This is essential to make each one maintain their texture and do not end in an indefinite mixture. The eggplants, for example, are first sauté until golden and soft, while the celery is briefly bleached so that it is tender but crispy.
- Another key point is to give the dish time to rest . This dish is not served immediately after doing it, but is allowed to cool so that flavors settle and mix well.
Caponata varieties: Is there beyond the classic version?
Caponata is a recipe with many versions and personal touches. In addition to the eggplant caponata , which is the best known, there are others and each one has its charm, but they all share that characteristic flavor that mixes the sweet, the acid and the salty.
Some of the most popular are:
- Caponata of peppers : In this version, the peppers replace the eggplants as the main ingredient.
- Caponata sauce : It is a more liquid variant that is used as sauce to accompany pasta or even meats.
- Caponata salad : It is served cold and is ideal for the summer months, when something fresh but tasty is sought.
7 tips to make the best Italian caponata
- Use fresh eggplants : look for firm eggplants and spots.
- Remove the bitter taste of the eggplants : before cooking them, it is advisable to save the eggplants and let them stand for 30 minutes to release the excess liquid. This prevents them from being bitter.
- Not hurry with vinegar : vinegar is essential in the recipe, but you have to use it in moderation. It is best to add a little, try and adjust according to taste.
- Let stand : as we said, the caponata improves over time . If possible, it is best to do it the day before.
- Sauté with love : the eggplant must be cooked with patience and in very hot oil. Thus, it will be golden and soft, without absorbing too much oil.
- Adjust the sweetness : sugar is essential to balance flavors, but the amount can be adjusted according to personal tastes.
- Play with textures : vegetables have to be cooked to the right point , so that each bite has a combination between soft and crunchy.
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Sicilian Caponata Recipe
Yields: 4-6 portions
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients
- 2 medium eggplant
- 2 celery branches
- 1 large onion
- 1 red bell pepper
- 1 green pepper
- 3 mature tomatoes
- 50 g of green olives (without carozo)
- 30 g of capers
- 2 tablespoons of red wine vinegar
- 1 tablespoon of sugar
- Extra virgin olive oil
- Salt and pepper to taste
How to make the chapter recipe step by step
- Cut the eggplants into cubes and salt them. Let them stand 30 minutes to release the water. Rinse slightly to remove excess salt and clean with kitchen paper.
- Heat a pan with a layer of olive oil and fry the eggplants until they are golden and tender. Remove and book.
- Cook the celery in boiling water for 3-4 minutes. Drain and reserve.
- In the same pan, add a little more oil, if necessary and sauté the onion cut into julienne until golden and tender. Remove and book.
- Cut the peppers into strips and cubes tomatoes. Repeat the sauteed, first with the peppers and then with the tomatoes.
- Take all the ingredients to the pan with a little more olive oil, add the capers, the olives and mix well.
- Add the sugar, vinegar, salt and pepper. Cook over low heat for 5-7 minutes for flavors to integrate.
- Let cool before serving for flavors to settle. If it is possible to refrigerate until the next day for a more intense taste. Serve accompanied by a rich bread.
