🍆
🇮🇹 Italian · 🏙️ Sicily
🍆 Caponata (Sicilian Sweet-Sour Eggplant)
6 servings · 50 min
The dish's story
A historic Noto pasticceria run by Corrado Assenza, top-ranked in Sicily by Gambero Rosso (Tre Torte), famed for cannoli and cassata made with fresh sheep's-milk ricotta.
📋 Gambero Rosso🍴 Traditional Sicilian recipe — Caffè Sicilia
📋 recipe source: Recipes from Italy — CaponataMore in Sicily
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Caffè Sicilia
Cannoli
Ingredients
- • eggplant, diced 2 medium
- • celery, sliced 3 stalks
- • yellow onion, chopped 1
- • ripe tomatoes, chopped 400 g
- • green olives, pitted 80 g
- • capers, rinsed 3 tbsp
- • red wine vinegar 3 tbsp
- • sugar 1 tbsp
- • extra virgin olive oil 80 ml
- • fine sea salt to taste
Method
- 1 Salt the eggplant briefly, pat dry, and fry in olive oil until golden. Drain.
- 2 In the same pan, soften onion and celery; add tomatoes and cook 10 minutes.
- 3 Return eggplant with olives, capers, vinegar and sugar. Simmer until thick and glossy.
- 4 Cool to room temperature — caponata is best after resting. Serve with bread.