Recipe: Caponata from Sicily
Caponata is the highlight of Sicilian cuisine. This sweet-and-sour stewed vegetable dish comes in a thousand and one variations, with one common denominator: the aubergine. It is taken to great heights by frying it at a high temperature first. The rich and full flavour of caponata is best appreciated the day after. We like to eat it at room temperature with a generous piece of toasted bread on the side.
How to make caponata
1. Place the aubergine in a colander, sprinkle with the salt and leave to drain for approx. 30 minutes. Rinse the aubergine and pat it completely dry with kitchen paper. Heat the oil in a heavy-based pan to 175 °C. Fry the aubergine in batches until golden brown and cooked through.
2. Meanwhile, bring a large pan of water to the boil. Score the tomatoes crosswise on the rounded side and immerse them in the boiling water for approx. 10 seconds. Remove the tomatoes from the pan with a slotted spoon and refresh under cold running water. Remove the skins and cut into approx. 2-centimetre cubes.
3. Heat the olive oil in a frying pan over medium heat. Fry the red onion, anchovies, celery and chilli flakes for approx. 5 minutes. Add the diced tomatoes and fry everything for another approx. 5 minutes. Add the capers, olives, sugar, red wine vinegar and passata (tomato sauce made from fresh, ripe tomatoes that are first cooked and then strained) and bring to the boil. Finally, add the aubergine. Turn the heat down low and stew the vegetables with the lid on the pan for approx. 1 hour. Allow the caponata to cool completely and season further with salt if desired.
4. Divide the caponata between 4 bowls and garnish with the mint and almonds. Divide the anchovies and hard-boiled eggs over the top and serve with the toasted bread.
Tip: just like shakshuka
Sicilians generally eat caponata as a starter, but you can easily turn it into a main course. Make it into a tasty pasta dish, stew eggs in it as you would with shakshuka or stir the caponata through the risotto. The possibilities are endless, so it might be a good idea to make a double portion straight away.
Wine tip for caponata
Do you find it difficult to choose a wine to go with your dish? Then always remember this rule: ‘what grows together, goes together.’ In other words: dishes from a particular region pair very well with wines from the same area. No wonder, then, that caponata and the typical island wine Nero d’Avola make a magical combination.
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