Caponata with vegetables
- 1 lb eggplant
- ½ lb tomatoes , ripened
- 7 oz onion
- 7 oz zucchini
- 5 oz celery
- 3 ½ oz olive verdi
- ½ cup extra virgin olive oil
- 1 oz capers
- ¾ oz granulated sugar
- 2 ½ tablespoons white wine vinegar
- salt and pepper to taste
- 3 oz raisins
- basil to taste
- 1 ¾ oz pine nuts
- 7 oz bell peppers
Carefully wash the vegetable, dice them, cut olives in halves, and onions julienne-style.
Stew the onion in a pan with the oil, add salt and half the vinegar, to evaporate.
Brown the eggplant in a pan, add salt, cook for a few minutes, set aside.
In a large pan brown the celery and zucchini in abundant oil.
Add peppers and capers after washing off salt.
Add onion previously stewed and the tomato.
Add previously sautéed eggplant, raisins previously soaked in water, and pine kernels. Finally, add vinegar and sugar, check taste. Add fresh basil leaves.
Toss the ‘caponata’ and cook till vegetables are done. Serve cold with a sprinkle of cocoa powder if wished.
The Sicilian-style ‘caponata’ with vegetables can also be served as a side dish with seafood or meat main courses. Its sweet and sour taste gives the dish a distinctive flavor. We suggest serving it with light dishes that are not too elaborate.
A good ‘caponata’ should be blended but with the vegetables distinctly separate, not forming a creamy compote. And pairs perfectly with the sfincioni (focaccia) of Palermo.
Did you know that…
Although celery had already been discovered by the ancient Romans, it was used for medical purposes. For example, celery was often used during banquets to decorate the plates, because people believes it neutralized the strong aromas of the wine.