Sicilian Caponata FoodSicily, true Sicilian tradition!

The Sicilian caponata is a well-known Sicilian dish, very popular in The Christmas holidays, composed of fried vegetables and seasoned with sweet and sour sauce; There are many variations, Food In Sicily offers you the tastiest...

Food In Sicily offers you all the taste of the millennial tradition of Sicilian cuisine by offering three delicious variations of the famous Sicilian Caponata:

Sicilian caponata

  • Caponata Palermitana: the classic, with aubergines, celery, capers, green olives Nocellara Etnea, onion, tomato puree, raisins, pine nuts, extra virgin olive oil, vinegar, sugar, tomato extract

The Sicilian caponata is a dish in appearance if

The Sicilian caponata is a simple dish but know that, bringing it to the table, you will present a real piece of Sicilian gastronomic history. Suffice it to say that in Sicily alone, there are almost 40 variations of this dish and as always happens in the dishes that are lost in the tradition, the different recipes vary according to local or even more often familiar customs.

In the production of our Sicilian Caponata, Food In Sicily puts all the Love for good things, in fact unlike the industrial product every single ingredient is fried separately in such a way that everyone has the most suitable cooking, then the everything is combined, flavored with sugar and vinegar to impress the taste of the bittersweet typical of this preserve and finished to cook by mixing everything.

These processing steps greatly lengthen the processing stages and production costs but it is also true that the result is a product of Excellence. quite different from industrial production!!

Once the package is opened, it will release all the scent and flavor of a homemade Sicilian caponata, just heat it in the pan for a few minutes! The Sicilian caponata of eggplant is an appetizer that can also be eaten as a unique dish accompanied by home bread and Sicilian red wine.

It can be served at the table as a side dish for meat dishes or appetizer accompanied with fine cheeses and cured meats.

A little history. origins of the Sicilian Caponata

When on 17 June 827 the Arabs landed at Cape Granitola near Mazara del Vallo and began the conquest of Sicily, where they would remain until 1091 with the fall of Noto, they could not know that the signs of their passage would have had such an impact Sicilian gastronomy.

Among the products and customs that the Arabs brought to Sicily is the eggplant, a vegetable not known before their invasion.

This vegetable that underlies many Sicilian cooking recipes is the fundamental ingredient of the Sicilian caponata of eggplant.
The other very important ingredient, tomato, would have brought Christopher Columbus back from the Americas some 700 years later.

The other ingredients, onions, olives, capers, celery, vinegar and sugar were already available. The aubergine or "unhealthy apple" so called because of the solanine that gives it the typical slightly toxic bitter taste and the tomato, or "pom or apple of gold", completed the basket of ingredients.

There are almost 50 known variants of the eggplant caponata. Here we will present the most widespread one. The first reports on the caponata of aubergines date back to 1700, then almost 1000 years after the landing of the eggplant in Sicily.

Buy the real Sicilian caponata in the Food In Sicily shop

The homemade Sicilian Caponata...
If you want to try your hand at preparing the Sicilian caponata, one variant can be as follows.
(Ingredients and their quantities can be increased or reduced while maintaining proportions)

  • 8 seasonal eggplants of the oblong type weighing 2 kg
  • 700 grams of red onions
  • 700 grams cherry tomato sauce
  • 300 grams pitted green olives
  • 30 grams of salted capers
  • 300 grams celery
  • extra virgin olive oil
  • 1 glass of wine vinegar
  • 2 tbsp sugar

Wash the aubergines, cut them into cubes, sprinkle with salt and let them purge in a drain for no less than 1 hour.