Tuscan Style Caponata Recipes

CLASSIC CAPONATA

Steps:

• Cut the eggplant into 3/4" cubes. Toss with 1 Tbsp. salt and mix together with your hands; place in a colander and let drain over a bowl for 30-40 minutes.
• Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes.
• Cut the tomatoes into wedges and remove the center section and seeds. Cut into strips. Slice the celery heart (the light, tender part in the center) and chop the leaves. Rinse the capers well under running water.
• Add the tomatoes and the celery to the pan with the onions and, after 5 minutes, add the olives, capers and pine nuts.
• Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2" deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a skimmer and add to the pan with the onions.
• Cook for 2-3 minutes, then add torn basil leaves, vinegar, 1 Tbsp. sugar and, if necessary, a pinch of salt; increase the heat and let vinegar evaporate, then remove from heat and let cool for at least 2 hours before serving. Ideally, prepare a day in advance.

CAPONATA RECIPE | AUTHENTIC SICILIAN VERSION

Steps:

• cut the eggplats into small cubes
• clean the onion and slice it
• Cut the celery into cubes and cook them for 5 minutes
• Desalt the capers
• Toast the pine nuts
• in a bowl mix vinegar with sugar
• fry the eggplants for a few minutes
• In a large saucepan, sauté the onion until soft and golden
• add celery, capers, olives, pine nuts and tomato passata
• Stir, cover with the lid and cook over low heat for 20 minutes.
• Finally add the sweet-sour sauce
• Turn off the heat and add the fried eggplants

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.