Sicilian Caponata is one of the most representative dishes of Mediterranean cuisine: aubergines, tomatoes, olives and capers, typical southern ingredients.
This version, served cold, is perfect for summer lunches and tastes even better in the daytime. Extra virgin olive oil is the ingredient that binds all the flavours and gives it that unmistakable character.
We also added toasted pine nuts to give the dish a crunchy note!
Ingredients for six persons
- 2 medium-sized aubergines (approx. 600g) - 400g quality peeled tomatoes -1 medium white onion - 2 celery stalks -100g pitted green olives -3 tbsp salted capers -2 tbsp white wine vinegar -1 tbsp sugar -1 bunch of fresh basil -6 tbsp evo oil salt and black pepper Toasted pine nuts (to taste)
Method:
1.Prepare the aubergines: cut them into 2 cm cubes, place them in a colander with plenty of salt and let them drain for 30 minutes. Rinse and dry well.
2. Heat 3 tablespoons of EVO oil in a large frying pan. Fry the aubergine cubes until golden brown. Remove and set aside.
3. In the same pan, add finely chopped onion and celery. Cook 5 minutes until softened.
4. Add the chopped peeled tomatoes, cook 10 minutes on a medium heat.
5. Return aubergines to pan, add olives, rinsed capers, vinegar and sugar. Cook another 15 minutes, stirring gently.
6. Turn off the heat, add the remaining 3 tablespoons of EVO oil, the chopped basil and season with salt and pepper.
7. Leave to cool completely, then place in the fridge. Serve after at least 2 hours, garnished with pine nuts and fresh basil.
💡 Served the next day it tastes even better!