Sicilian vegetable stew

Sicilian vegetable stew

Caponata siciliana

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

This is a recipe of which every Sicilian is proud. It actually has dual origin historically, coming from the French and Arab culinary traditions, when both occupied the island – at separate times – centuries ago. The French ratatouille, another aubergine (eggplant) stew, is very similar, and the capers and olives are the Arabic contribution. Whatever the origin, caponata is wonderful eaten hot or cold as an antipasto or side dish, or with bread as a snack.

Ingredients

Quantity Ingredient
4 large aubergines
3 celery stalks
4 ripe tomatoes
6 tablespoons extra virgin olive oil
2 tablespoons salted capers, desalted
200g pitted green olives
1 tablespoon caster sugar
2 tablespoons white wine vinegar
salt
freshly ground black pepper

Method

  1. Trim the aubergines, then cut into 2cm square cubes. Blanch the celery, leaves and all, in boiling water for a minute or two, then drain and cut into small chunks of the same size. Chop the tomatoes into similar dice.
  2. Heat the olive oil in a frying pan and fry the aubergine cubes until soft and brownish, about 15 minutes. Remove from the pan and set aside.
  3. Put the celery, tomatoes, capers and olives into the pan and fry in any remaining oil to soften them, about 8–9 minutes. Add the aubergine, sugar and vinegar, with some salt and pepper to taste. Let the fumes of the vinegar evaporate while you stir for a few minutes, then the caponata is ready. Serve hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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