Sicilian Caponata to Bring Summer Flavors to the Winter Table

It's snowing in the mountains. So I decided to make a Sicilian caponata, not only to bring summer flavors to my table, but also because after all the holidays’ decadence, I wanted to have something healthy, earthy and flavorful and definitely Italian.

Caponata goes into the same category as my favorite Mediterranean appetizers: ratatouille and bohémienne, and like both of them it is made out of eggplants.

The flavor is definitely less delicate than the one of the ratatouille: caponata brings the perfect combination of strong flavors thanks to olives, capers, oregano and a touch of balsamic vinegar.

By far, caponata is the dish most people associate with Sicilian cuisine. It can be eaten as an appetizer, side dish, main course, as a snack with a piece of rustic bread or with pasta, either as salad pasta, or topping a dish of warm pasta.
 Here is my recipe. I hope you like it!

Here is my recipe. I hope you like it!

Caponata | Ingredients for 6 portions
1 tablespoon of olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium eggplant, peeled, chopped
2 garlic cloves minced
3 tomatoes, peeled, seeded and diced
½ cup of manzanilla olives stuffed and sliced
½ cup of black olives pitted and sliced
1 cup of capers chopped
2 teaspoon of dried oregano
2 teaspoons of balsamic vinegar
1 teaspoon of brown sugar
Coarse sea salt
Freshly ground pepper
1 sprig of Italian (flat parsley)

Heat the oil in a large skillet over medium to high heat. Add the onion and celery, and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook until soft, 5 more minutes. Add the garlic, tomatoes, olives, capers, oregano, balsamic vinegar and sugar. Reduce heat, and simmer, stirring occasionally, 10 to 12 minutes. Add salt and pepper to taste. Garnish with some leaves of fresh parsley.

To print the recipe click here.