A typical Sicilian antipasti. The ingredients can vary, but what makes a caponata? It is roasted fresh vegetables prepared with sweet and sour elements
As seen on Cooking in Todd & Vittoria’s Sicilian Food Adventures: Cooking in Sicily , Episode 2
Ingredients
- Olive oil
- 2 onions, diced
- 3-4 cloves garlic, diced
- 2-3 carrots, diced
- 2-3 stalks celery, diced
- 1 sweet red pepper, diced
- 2 c fresh diced tomatoes
- 1 eggplant, cubed 1/2” or 2 cm
- Optional: diced zucchini or yellow squash
- 3 tbsp pine nuts
- 3 tbsp raisins
- 3 tbsp capers
- 1/2 c sliced green olives (drained)
- 140 g tomato paste (1 small can)
- 2 tbsp each of fresh chopped herbs: thyme, mint, parsley, oregano
- 1-2 tsp cinnamon powder
- 2 tsp cocoa powder
- 2 tsp red pepper flakes
- 1/3 cup balsamic vinegar
Preparation
- Heat oil in large skillet, add garlic and onions. Sauté until onion is transparent (Medium-high heat).
- Add carrots and cook for a few minutes, until they start to soften.
- Add the rest of the vegetables, and continue to cook, stirring occasionally, for approximately 15-20 minutes over medium to medium-high heat.
- Add the capers, raisins, green olives and pine nuts. Fold them into the vegetables. Cover and cook another 10 minutes. Reducing heat as needed. You don’t want the vegetables to catch on the bottom of the pan.
- Next add the fresh herbs, cinnamon and cocoa powder. Stir gently to distribute evenly. Then add the red pepper flakes, tomato paste and balsamic vinegar. Stir to combine. Drizzle with a little more olive oil. Cover and allow to simmer until vegetables are well cooked and the sauce has thickened.
Serve with fresh bread. And enjoy!
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