In my first book, Sicilian Seafood Cooking, I explore the rich flavors of Sicilian caponate (plural of caponata), dedicating an entire chapter to this iconic, Sicilian tradtional dish. One of the highlights is the Caponata Catanese that features the combination of eggplants and peppers. But the beauty of caponata lies in its versatility: you can find variations that include pumpkin, potato, artichokes and even celery (known as Caponata di Natale, a winter Christmas caponata) and a fennel caponata for those looking to try something different. Caponata from Palermo uses eggplants and no peppers and there is also a version that adds chocolate.
For the best results, remember to make your caponata at least a day ahead of time. This allows the flavors to develop and deepen.
I am writing this post for a friend to demonstrate that making caponata is not difficult and I have therefore included many photos to illustrate the process.
Caponata Catanese is made with a colourful mix of eggplants, peppers, celery, onions, chopped green olives, and capers. To make its signature agro-dolce sauce, you’ll combine a little sugar, vinegar, and a splash of passata. For an extra layer of flavor and texture, consider garnishing with toasted pine nuts (or blanched almonds) and fresh basil. Pan toasted breadcrumbs (pangrattato) tossed in a hot pan in a little olive oil is also a favourite. Sometimes I also add grated lemon peel, a little cinnamon and a pinch of sugar while the crumbs are toasting.
The quantities: I typically use about 1 kilo each of eggplants and peppers, along with 3 sticks of pale green celery, and 1 onion. You’ll also need roughly 125 grams each of capers and chopped green olives. Most Italians and true Sicilians rarely weigh their ingredients— adjust the ratios to your taste!
It is important to consider that while this recipe provides a guideline, the beauty of making caponata lies in its adaptability!
Always use high-quality extra virgin olive oil to sauté the vegetables, adding enough to prevent sticking. It is also used to preserve the caponata. The flavorful oil pairs beautifully with bread, making it a perfect accompaniment to all caponate. Any excess oil can be drained off later, but this flavourful oil can be added when cooking other dishes – fish, meat, eggs or vegetables.
The vegetables have different rates of cooking and you want to preserve the individual flavours as much as possible. Each vegetable is fried separately, but I sometimes I combine the celery and the onion at the same time.
A frypan with a heavy base is good to use. I am making large quantities this time to take to a family gathering, so I am using my heavy wok (Le Creuset).
You may wish to soak the cubed eggplants in some water with a little salt – this stops them from discolouring while you are cooking and especially if you are frying vegetables in batches to avoid crowding. Drain the eggplants and blot extra water: I use a tea towel.
Fry the eggplants in some extra olive oil. Drain the eggplant in a colander with a container underneath to collect any oil. In the same pan add some new oil and the oil that you have drained from the eggplants.
Fry the peppers and add a little salt. Drain them as you did the eggplants, collect the oil and add this to some new oil in the same pan.
Fry the celery and the onion.
When they have softened (but the celery still has some crunch) add the green olives and capers. Salt may not be necessary for this component of the dish.
Make a small depression in the centre of the vegetables and add about a flat tablespoon of sugar – this varies, some add more, some add less. Melt the sugar (caramelise it) and then add about 3 tablespoons of wine vinegar. Evaporate on high heat.
Add a splash of passata. Mix through the ingredients in the pan and cook it for a few minutes.
Incorporate all of the ingredients .
The caponata is now cooked. It needs to be placed in the fridge in a sealed container till you are ready to eat it and it will not suffer if it is made 5-7 days beforehand.
The easiest option for a topping is to decorate it with toasted pine nuts and fresh basil leaves when you are ready to present it.
There are other recipes on my blog for caponate made with different vegetables.
PUMPKIN – Zucca (gialla) – and two Sicilian ways to cook it
CAPONATA DI NATALE (Christmas, winter caponata made with celery, almonds and sultanas)
A MOUNTAIN OF CAPONATA – two days before Christmas
FENNEL CAPONATA (Sicilian sweet and sour method for preparing certain vegetables).