The Sicilian caponata needs no introduction: its original recipe is a relic, especially if handed down from grandmother to granddaughter complete with precious notes and traditional tricks that allow us to obtain an unsurpassed result. Raise your hand if you don't know what we're talking about or if you've never tasted caponata. Of the dish, which we cannot reduce to a mere vegetable side dish, there are numerous variations , from Palermo to Catania , from Trapani to Messina . Each varies in a detail, an addition, a characteristic that makes it worth tasting. The traditional recipe has a fixed point, namely the presence of aubergines among the ingredients . But let's find out more.
How did the Sicilian caponata come about? The origins of the dish
The most accredited thesis can be traced back to the same name of the dish, which would derive from the word capone . This is a fish that only the wealthiest could afford, and which was the basis of a particularly tasty dish with vegetables that was eaten as part of rich banquets. The people, unable to afford it, replaced it with aubergines.
The first mention of caponata dates back to 1709, when it was mentioned as “ acetarium et variis rebus minutium conficis ” that is to say “a salad and various small cooked things”. The following is the original recipe of the Sicilian caponata from Palermo which includes the use of olives and capers.
How to prepare the Sicilian caponata
Preparing the real Sicilian caponata at home is not as simple as it might seem. Yes, because every single ingredient must be fried separately. Therefore, it requires a unique patience, the one that only grandmothers and those who, obviously, would be willing to do anything to taste it, have.
The ingredients of Sicilian caponata
We could talk for a long time about the ingredients of the caponata : the people of Messina could tell you that fresh tomatoes and not the tomato concentrate are absolutely essential; from Agrigento there could be rumors that black olives should go instead of green ones. In reality they are all right, and this is evident from the fact that each variant is the result of the local area and culture. We leave you with the classic recipe of sweet and sour Sicilian eggplant caponata , a must in Sicilian cuisine.
- 2 onions
- 1 stalk of celery
- 2 eggplants
- 2 tablespoons of desalted capers
- 1 handful of green olives
- 50 g of tomato paste
- 40 ml of white wine vinegar
- 2 tablespoons of sugar
- extra virgin olive oil to taste
- salt and pepper
- a few leaves of fresh basil
Preparation of the real Sicilian caponata
- Cut the aubergines into cubes and fry them in plenty of hot oil until golden brown. Drain them and let them cool.
- Slice the onions into thin slices and sauté them in another pan with oil. Drain them and keep them aside.
- Cut the celery stalks into small pieces and blanch them. Brown these too in a pan with oil.
- Add the desalted capers and the cut olives and cook. Add the tomato paste, sugar, vinegar and a little water.
- Lastly, add the aubergines and onions and cook for a few minutes, then season with salt and pepper, turn off the heat and add some basil.
- Leave to rest before enjoying to ensure that the taste of the vinegar becomes less intrusive.
If you belong to the ranks of those who have already given up trying the recipe after reading the second step, we reassure you right away. You can always buy the organic Sicilian caponata from the Calaforno company or that from Casa Montalbano . Both made with respect for tradition but, above all, ready to eat.
The variants of the Sicilian caponata
As anticipated, for the "country you go, customs you find" series, numerous variations of the caponata are prepared today in Sicily. Below we report some of the most popular with the addition of different ingredients based on the place of origin.
Caponata from Catania, original recipe with peppers and potatoes
In Catania and its province, caponata is prepared with the addition of yellow and red peppers and potatoes. The result, as well as richer, is also sweeter.
The Palermo variant of the caponata
The Palermitan variant of the caponata is, in essence, the one we have described in the recipe, because yes, it is made with aubergines, green olives , celery and tomato paste or puree.
Sicilian caponata, original Trapani recipe
In Trapani, as well as peppers, carrots are used and the crunchy note of dried fruit is added, almonds in particular.
Tips on caponata, everything you need to know
If you prefer a lighter caponata, avoid the sautéed vegetables and stew all the vegetables together and then add the vinegar and sugar at the end. But we tell you right away that you can't ask a Sicilian to cook a light caponata or with non-fried aubergines , it would be a heresy. Alternatively, you can cook the vegetable mix in the oven , but don't call it caponata.
How long can the caponata be kept in the fridge?
In the unlikely event that there is any leftover, the side dish can be transferred to an airtight container and subsequently refrigerated. Within the latter it lasts approximately a couple of days.
How is the caponata served?
Let's start with the basics: the caponata should be served cold . The rest, in fact, only gives it an exceptional flavor, mitigated and well mixed. Obviously, nothing prevents you from enjoying it hot, but there is a risk that the sweet and sour taste dominates that of the vegetables.
It can be placed on a plate or bowl accompanied by a spoon with which guests can serve themselves as desired. Alternatively, proposing it as an appetizer, it can be served together with finger food. Or use it to flavor bruschetta and croutons.
How many calories does caponata have?
If you think it's a light recipe because it's based on vegetables, you're very wrong. Before drawing again from the dish to make an encore, know that 100 grams of caponata contain 350 calories. Don't say we didn't warn you.
Photo | via Flickr by Stijnnieu Wendijk
