In: All Recipes recipes9 August 2012
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Sicilian Caponata is a typical Sicilian side dish, with eggplants, tomatoes, celery, onion, olives, capers, in a sweet and sour sauce.
I had never made Sicilian Caponata, actually I had not even tasted it, yet. But I did had heard about it. A lot. I was just a little afraid I wouldn’t like it… But I did was curious about it… And yesterday afternoon, while I was browsing a magazine, here it was: Sicilian Caponata! Again! So I made a short research, and the recipe on the magazine seemed to be trustworthy. I had a brainstorming with the Sicilian girls from the Facebook group, and I developped a recipe where I tried to balance all the flavors. I must say it: I liked Sicilian Caponata a lot! And I wil totally make it again, now that I have this great recipe 😉
There is plenty of versions, for example with bell peppers too, but I tried not to take chances, and to follow Anna’s advice (she is one of the cook from the goup) and her grandmother’s recipe, so I resisted temptation and didn’t add basil in the end…
For a first time, and given the ratings around the table, I think I deserve a nice 10, what do you think, Sicilian friend?

Ingredients for 4 servings:
600 g of eggplants
100 g of celery
1 onion Propranolol best prices
80 g of pitted green olives
25 g of capers
200 g of buy Retin-A tomatoes
1 tbsp of tomato paste
1 tbsp of sugar order Xenical online
1 small cup of vinegar
evo oil
black pepper

Preparation Time: 15 min.
Cooking Time: 30 min.
Total Time: 45 min.

How to make Sicilian Caponata

Clean and dice the eggplants, and fry them in some extra-virgin olive oil.

Lift them with a perforated spoon, and put aside.

Slice onion and celery, put them in the pan you’ve used for the eggplants (if needed, take away some oil, and let them wilt.

Add desalinated capers and pitted olives, and cook for some more minutes.

Now add diced tomatoes and tomato paste.

Finally, add eggplants.

Dissolve the sugar in the vinegar, stir it into the Caponata, and let simmer until reduced.

Your Sicilian Caponata is ready: let it cool down till romm temperature, and serve as an appetizer, a side dish or a single course, together with some toasted bread 😉

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