Italian cuisine:
Caponata (Eggplant stew)
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Caponata is a delicious dish, typical of the Sicilian cuisine made with sautéed vegetables (mostly eggplants) and seasoned with sweet and sour sauce. Sicilians are very proud of it because it is made only native Sicilian ingredients. It can be served cold either as an appetizer or as a side dish, but you can also enjoy it as a main course with a thick slice of homemade bread. It makes a perfect dish for a summer picnic because it can be prepared in advance and stored in the refrigerator. Actually, it is a handy dish to have ready in your fridge for unexpected guests or nights when you don’t know what to prepare. Like for all recipes, there is a basic recipe and many variations. I learned this recipe which contains peppers from a dear friend from Palermo (Sicily). The origin of this dish is uncertain -: The etymology refers to the Spanish language“caponata” which means “similar”. According to the Sicilian tradition, the term caponata comes from “capone” which is the name of an expensive fish, served with a sweet and sour sauce, typical of caponata. Poor people could not afford this expensive fish, therefore they replaced it with the cheapest eggplants. According to other sources, the name derives from“caupone”, the name of the taverns, in which this dish was served. Regardless this recipe’s origins, the fact is that it is really tasty, definitely something to try!
Preparation time: 2 ½ hours . - Cooking time: 30 minutes. - Servings: 8
INGREDIENTS
- 900 g (2 pounds) eggplant
- 2 medium celer, finely chopped
- 450 g (1 pound) cherry cenery, finely chopped
- 110 g (⅔ cup) pine nuts
- 150 g (1 cup) green olives
- 3 tablespoons cucunci capers (preserved in salt)
- 450 g (1 pound) peppers
- 450 g (1 pound) tomatoes S. Marzano, peeled and chopped
- 2 tablespoons sugar
- 110 ml (½ cup) white wine vinegar or apple cider vinegar
- 5-6 leaves of fresh basil
- Extra Virgin olive oil
- Salt and pepper