Olivier Poels 5:40 p.m., September 23, 2021
This traditional Sicilian dish made with eggplant, celery, onions, tomatoes, olives and capers is said to have Spanish origins.
Several theories circulate as to its birth, but one thing is certain, it was a dish of sailors.
He was born on a boat and was served very vinegar for breakfast according to one theory.
The vinegar then serving as a preservative.
It was found in taverns ("Caupo" means tavern in Latin) and it was used to invigorate sailors, according to other specialists.
We even mention the possibility that at the beginning, the caponata was prepared from fish and that the latter, too expensive, was then replaced by eggplant.
One thing is certain, the dish has been adopted by families and each one interprets it differently.
So there is not a caponata, but caponatas.
Caponata recipe:
Ingredients:
- 500 g of eggplants
- 250 gr of celery stalks
- 200 gr of tomatoes
- 1 large onion
- Black olives
- Pine nuts
- Olive oil
- 4 tbsp of capers
- 1 tbsp of sugar
- ½ glass of wine vinegar
- salt / pepper
1. Cut the eggplants into thick slices and let them drain in salt
2. Cut the celery into sticks and blanch it
3. Peel the tomatoes and cut them into pieces
4. Peel and cut the onion into rings and sauté in olive oil, add the celery, tomatoes, pine nuts, olives and leave to stew
5. Add the vinegar and sugar and cook for another 10 min.
6. Rinse and dry the eggplant slices and fry them in olive oil.
7. Mix everything