Caponata
This is my take on the classic Sicilian dish, Caponata. Originally called “caponada”, derived from “capone”, the lampuga fish, which was eaten with a sweet and sour sauce. Those unable to afford the fish used the sauce with eggplants instead. This dish is saturated with the flavours of Sicily’s history, with Arab, Greek, Spanish and French influences, due to the many occupations of the island. There are many variations of the recipe, and this is mine…
Vg Serves 6
Ingredients:
1 large eggplant cut into cubes about 1.5cm
2 cloves garlic, crushed
olive oil
1/2 tsp chilli flakes
salt and pepper
1 x large onion finely chopped
1 x zuchinni cut into 1 cm chunks
1 x cup charred capsicum, cut into small pieces
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
400g tin cherry or diced tomatoes
400ml water
1/2 cup chopped pitted green olives
1 x tbsp capers
1 x tsp sugar
3/4 cup toasted pine nuts
handful basil leaves
Preheat oven to 200 degrees C, fan forced.
Put chopped eggplant into roasting tray, and sprinkle over garlic, chilli flakes, generous dousing of olive oil and salt and pepper. Roast for 20 minutes till charred.
Fry chopped onion gently till soft in large high sided frying pan.
Add zuchinni and capsicum and cook until zuchinni has a little colour.
Add eggplant, tin tomatoes, capers, olives, vinegar, sugar and water to pan. Bring to boil, then turn down to simmer gently for 30 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
Before serving stir in pinenuts and basil leaves.
Great served with fish or meat, or as bruschetta with ricotta.