SicilianItalian
Grandma's Caponata
by Luigi Gramma · 34.4K subscribers on YouTube
A classic Sicilian caponata recipe passed down from Nonna Pina. A lengthy preparation involving fried eggplants, sautéed onions, tomatoes, celery, olives, and capers, finished with a sweet and sour dressing of vinegar and sugar. Best served cold or at room temperature.
- Difficulty
- medium
Ingredients
11 items- EggplantsCut into cubes, salted and rested overnight
- OnionFinely chopped
- Peeled TomatoesPeeled and chopped, seeds removed
- CeleryCut into small pieces, blanched
- OlivesPitted
- CapersUnder salt, rinsed if too salty
- SugarFor the sweet and sour dressing
- VinegarWhite wine vinegar
- Olive OilExtra virgin, for frying and sautéing
- SaltTo taste
- PepperTo taste
Method
- Cut the eggplants into cubes, salt them, and let them release water overnight.
- Peel the tomatoes (use peeled tomatoes) and cut them into pieces, removing seeds and excess liquid.
- Finely chop the onion and sauté in olive oil until soft.
- Add the tomatoes to the onion, season with salt and pepper, and cook until halfway done. Set aside.
- Rinse the salted eggplants well, squeeze out excess water, and fry them in plenty of hot oil until golden brown. Drain on paper towels.
- Cut the celery into small pieces and blanch briefly in unsalted boiling water to soften.
- In a large pot, combine the cooked tomato-onion mixture with the blanched celery and simmer for about 10–15 minutes.
- Add the olives and capers to the pot and continue cooking.
- Add the fried eggplants and stir gently to combine.
- Prepare the sweet and sour dressing: mix sugar and vinegar, then pour into the pot. Stir well and cook on low heat until everything is well amalgamated.
- Turn off the heat and let the caponata rest. Serve cold or at room temperature.
