Introduction:
According to the Sicilian Ministry of Agriculture and The Publisher of The Best of Sicily Magazine, caponata has quite an enduring legacy which began in the 800´s when the Moors ( Under Moghul Kings Rulership in Pakistan) forged their way westward to the islands in the Mediterranean. The Aubergine or Eggplant originated in Southern India, and was introduced on the island of Sicilia in the 800s.
This dish is served during the Holiday, of San Giuseppe (Joseph) on March 19th ..
CAPONATA CLASSICO DI SICILIA - Classic Sicilian Caponata
500 Grams of Violet Black eggplants or aubergine
1oo grams of onions minced
100 grams of diced finely celery stalks ( without leaves )
150 grams of Green Olives ( note: large producers of many types of Green Olives)
100 grams of fresh tomatoes ( de-seeded and peeled ) or one can use San Marzano
6 tablesp of Italian or Sicilian Evoo ( extra virgin olive oil )
Salt and freshly ground black pepper to taste
2 tablesp Capers ( do not rinse brine from jars - just strain and pat dry )
7 tableps Red Wine Vinegar
25 grams sugar - unbleached
Extra Evoo: 4 Tablesp.
1) Wash the aubergines and slice in rounds. Do not remove skin.
2) Sprinkle some salt on the rounds ..
3) Mince the onion and dice the celery stalks.
4) Depit the Green olives ..
5) Scald the tomatoes in simmering boiling water and remove the seeds and the skin ..
6) Heat some Evoo in a sauté skillet and and Golden Brown the aubergine rounds.
7) When just tender, add the onion and the celery.
8) Now add the tomatoes minced and adjust the salt and freshly ground pepper.
9) Let sauté on low slow flame ..
10) Add the vinegar very slowly in drizzles and the sugar & capers ..
11) Sauté with extra Evoo for 10 miniutes ..
12) Reduce to a pesto salsa thick consistency ..
13) Let cool and then refrig for 2 hours to 3 hours prior to using .. Let concoction come to room temperature.
Serve with assorted rustic country breads and a glass of Sicilian White wine or Prosecco ..
According to the Sicilian Ministry of Agriculture and The Publisher of The Best of Sicily Magazine, caponata has quite an enduring legacy which began in the 800´s when the Moors ( Under Moghul Kings Rulership in Pakistan) forged their way westward to the islands in the Mediterranean. The Aubergine or Eggplant originated in Southern India, and was introduced on the island of Sicilia in the 800s.
This dish is served during the Holiday, of San Giuseppe (Joseph) on March 19th ..
CAPONATA CLASSICO DI SICILIA - Classic Sicilian Caponata
500 Grams of Violet Black eggplants or aubergine
1oo grams of onions minced
100 grams of diced finely celery stalks ( without leaves )
150 grams of Green Olives ( note: large producers of many types of Green Olives)
100 grams of fresh tomatoes ( de-seeded and peeled ) or one can use San Marzano
6 tablesp of Italian or Sicilian Evoo ( extra virgin olive oil )
Salt and freshly ground black pepper to taste
2 tablesp Capers ( do not rinse brine from jars - just strain and pat dry )
7 tableps Red Wine Vinegar
25 grams sugar - unbleached
Extra Evoo: 4 Tablesp.
1) Wash the aubergines and slice in rounds. Do not remove skin.
2) Sprinkle some salt on the rounds ..
3) Mince the onion and dice the celery stalks.
4) Depit the Green olives ..
5) Scald the tomatoes in simmering boiling water and remove the seeds and the skin ..
6) Heat some Evoo in a sauté skillet and and Golden Brown the aubergine rounds.
7) When just tender, add the onion and the celery.
8) Now add the tomatoes minced and adjust the salt and freshly ground pepper.
9) Let sauté on low slow flame ..
10) Add the vinegar very slowly in drizzles and the sugar & capers ..
11) Sauté with extra Evoo for 10 miniutes ..
12) Reduce to a pesto salsa thick consistency ..
13) Let cool and then refrig for 2 hours to 3 hours prior to using .. Let concoction come to room temperature.
Serve with assorted rustic country breads and a glass of Sicilian White wine or Prosecco ..