Caponata recipe
I love to make a large pot of this lovely Sicilian vegetable dish myself. Over the weekend, you can easily reheat it and enjoy it with a slice of toasted bread or fresh pasta. Take your time with the preparation, as it makes it soft, intense, and full of flavour. This dish becomes even tastier if you make it a few days in advance and let it sit in your fridge.
Caponata
Main course for 5 people, 45 minutes preparation time
Ingredients: 2 aubergines, 1 large red pepper, 1 clove of garlic, 30 g tomato purée, 1 sprig of rosemary, leaves chopped, 70 g raisins, 70 g dark olives (I really like taggiasche), 230 g silver onions, drained weight, rinsed, sunflower oil, olive oil, 1 tablespoon red wine vinegar, salt
Method:
1. Cut the aubergines into large pieces of about 2 by 2 cm. Roast on a baking tray with a mixture of sunflower oil and olive oil (1 to 1) and a little salt in a preheated oven at 220 degrees for 20-30 minutes. Toss regularly so that all sides of the aubergine colour nicely and the aubergine becomes completely soft.
2. Cut the pepper into strips and fry them in a large pan with olive oil over medium heat for half an hour, until soft, sweet, and lightly coloured.
3. Slice the garlic thinly and add it to the pan with the fried pepper, along with the tomato purée and finely chopped rosemary leaves. Let this cook for 5 minutes over medium heat.
4. Soak the raisins in warm water, drain, and add them to the pan.
5. Add the olives, silver onions, a few tablespoons of water, and a tablespoon of red wine vinegar, and let the mixture simmer on low heat for at least 30 minutes with the lid on. Stir regularly to prevent sticking to the bottom.
6. Finally, add the roasted aubergines and let it simmer for another 10 minutes, seasoning with salt and possibly a small amount (max one teaspoon) of sugar.
Enjoy your meal!
By: Marleen
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