This caponata has every element of the traditional Sicilian dish, but the way it’s cooked is a departure from the classic recipe. I must admit that I’m not fond of what happens to eggplants if you simmer them in a sauce for too long. They turn mushy, even a bit slimy, and in that process (at least to my taste buds) they lose much of their flavor.
So when I started working on this recipe, I decided to cook the eggplants separately and add them to the sauce at the end. In fact, I went one step further and cooked the onions separately too, letting both vegetables hold on to their lovely golden-brown color and texture.
The list of ingredients in this recipe might look long – and it isn’t one that can be made in a jiffy – but I find it well worth the effort, and quite irresistible. Served with olive oil croutons or grilled bread, it’s an hors d’oeuvre or appetizer that’s absolutely teeming with flavor. But you can also serve it as a side dish with fish or meat. It will most certainly liven up your plate and your palate!
Last, but not least, very few foods benefit from sitting in the refrigerator for any length of time – but this one is an exception. I find that the caponata tastes even better the day after it’s made.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.