:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/QleEkWk0PrHrfj-q4nNe/f54d2721ef8e3a73cb2b2a80e46a80.png "Classic Sicilian Caponata")
Classic Sicilian Caponata
Caponata is a traditional Italian vegetable stew that is rich in flavor and perfect as a side dish or appetizer. This dish is packed with eggplants, celery, tomatoes, and capers, all cooked together with a delicious sweet and sour sauce. It’s a classic recipe that brings together the best of Sicilian cuisine.
Ingredients
- 2 Eggplants
- 2 Stems of celery, diced
- 1 onion
- 1 can peeled tomatoes, drained
- 1⁄4 Cup of capers, drained
- 1⁄4 Cup of green olives, pitted and chopped
- 1⁄4 Cup of white wine vinegar
- 2 tbls of honey
- 2 cloves of garlic
- salt and pepper to taste
- chopped parsley garnish
- Olive oil for cooking
Latest flyers
Nutritional values and price
Directions
In a large skillet, heat the olive oil over medium heat. Add diced eggplants and sauté for 5-7 minutes or until they start to soften and brown.
Add the celery and onion to the skillet and sauté for another 3-5 minutes.
Add the minced garlic, capers, and green olives and continue to sauté for 2-3 minutes.
Pour in the canned tomatoes, vinegar, honey, salt, and pepper and stir until well combined.
Cover the skillet and let the caponata simmer for 15-20 minutes or until the vegetables are tender.
Once the caponata is done, remove heat and let it cool for a few minutes.
Transfer the caponata to a serving dish and garnish with chopped parsley.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TammersClassic Sicilian Caponata
Caponata is a traditional Italian vegetable stew that is rich in flavor and perfect as a side dish or appetizer. This dish is packed with eggplants, celery, tomatoes, and capers, all cooked together with a delicious sweet and sour sauce. It’s a classic recipe that brings together the best of Sicilian cuisine.
In a large skillet, heat the olive oil over medium heat. Add diced eggplants and sauté for 5-7 minutes or until they start to soften and brown.
Add the celery and onion to the skillet and sauté for another 3-5 minutes.
Add the minced garlic, capers, and green olives and continue to sauté for 2-3 minutes.
Pour in the canned tomatoes, vinegar, honey, salt, and pepper and stir until well combined.
Cover the skillet and let the caponata simmer for 15-20 minutes or until the vegetables are tender.
Once the caponata is done, remove heat and let it cool for a few minutes.
Transfer the caponata to a serving dish and garnish with chopped parsley.
How did you make this recipe?