CAPONATA classic eggplant meal from Sicily with sweet-bitter taste
The traditional caponata recipe:
Caponata is a very popular dish from Sicily with deeply fried eggplant pieces as dominating flavour. There exist various different recipes at local level, and it is either eaten as main dish together with some rustic bread or as side dish together with meat or fish. Caponata has its origins as so-called „cucina povera“ (poor man's dish) using the eggplants as substitute for expensive fish. Nevertheless, it is an extremely delicious and rich meal, especially when using fresh quality ingredients from Italy. In this particular video recipe I am using freshly collected olives from my olive tree at the begnning of the olives gathering season (end of October).
Ingredients for 2 persons:
1 eggplant (about 400 g)
200 ml of quality Italian tomato polpa or fresh tomatoes
1 piece of celery
1 golden onion
1 garlic clove
½ pepper
1 chili
some 20-30 fresh olives
some parsley
some basil leaves
some capers (about 25 g)
20 g of pine nuts
salt
black pepper
extra virgin olive oil
a shot of white wine
I recommend to watch the entire video recipe to understand well the cooking process. For any questions feel free to ask me.
Copyright by Marco Dilenge
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