Recipe for Sicilian Eggplant Recipe | Caponatina Siciliana

1 year ago
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We’re going to do a change-of-pace recipe, but one that you’ll just love.

It’s a classic Sicilian vegetable relish called Caponatina Siciliana

A dish that can be served warm or cold, with this version serving six adults.

Here are the ingredients you’ll need:
extra virgin olive oil
2 medium sweet onions diced
3 tablespoons unsalted butter
1/2 teaspoon Calabrian chili paste
2 celery ribs chopped
1 large red bell pepper
kosher salt and coarse black pepper
5 cloves fresh garlic coarsely diced
1 medium yellow straightneck squash cubed
1 medium zucchini squash cubed
1 large eggplant cubed
1 cup of green olives with pimento halved
1/2 cup of kalamata olives
1/8 cup of dry sherry
1/8 cup of tarragon vinegar
28 ounces of diced tomatoes with liquid
1 large fresh lemon juiced
1/2 cup of capers
2 tablespoons of cane sugar
6 ounces of tomato paste

So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:

00:00 Introduction
00:35 Prepare and Coarsely Chop Vegetables
02:15 Prepare Preheated Pan with Olive Oil
02:25 Add Onions and Saute Until Tender
02:35 Add Unsalted Butter, and Slightly Salt and Pepper
03:00 Add Calabrian Chili Paste
03:13 Add Celery and Red Bell Peppers and Season Again
03:41 Add Garlic that Will Be Poached and not Sauteed
03:53 Add the Yellow and Green Squash, then Cover
04:17 When Squash Is Tender Add Eggplant
04:57 Add Green and Kalamata Olives
05:15 Add Dry Sherry and Tarragon Vinegar
05:39 Add Diced Tomatoes
05:57 Adding Fresh Lemon Juice and Capers
06:11 Add 2 Tablespoons of Sugar
06:26 Cover and Let Simmer for Another 15 Minutes
06:38 Uncover After 5 Minutes to Allow Juices to Evaporate
06:46 Add Tomato Paste as another Intensifying Ingredient and also to Thicken the Dish
07:12 List of Ingredients
08:13 Presentation of the Completed Recipe
08:28 Bon Appetit!

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Hope you enjoyed this episode.

Bon Appétit!

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