Caponata alla Siciliana (Sicilian Aubergine Salad)

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Caponata alla Siciliana (Sicilian Aubergine Salad)

Caponata alla Siciliana (Sicilian Aubergine Salad) is a traditional Italian recipe (from the island of Sicily) for a classic cooked salad of aubergines, plum tomatoes and celery in a sauce with olive, garlic and capers. The full recipe is presented here and I hope you enjoy this classic Italian version of: Sicilian Aubergine Salad (Caponata alla Siciliana).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Italy Recipes

This classic cooked salad comes from the island of Sicily and is locally known as Caponata alla Siciliana.

Ingredients:

3 tbsp olive oil
1 tbsp butter
1 small onion, sliced
1 garlic clove, finely chopped
2 tbsp black olives, pitted and chopped
1 tbsp capers
1 tbsp sugar
2 large aubergines (eggplants), finely sliced
240g tinned plum tomatoes, chopped
1 small head of celery, chopped
2 tbsp white wine vinegar
salt and freshly-ground black pepper, to taste

Method:

Heat the olive oil and butter in a pan, add the onion and garlic and fry for about 5 minutes, or until the onion softens and turns translucent. Add the aubergine slices and fry, turning occasionally, until they begin to brown.

At this point stir in the tomatoes, celery, olives and capers. Cover the pan and simmer gently over low heat for about 15 minutes, or until the vegetables are all tender.

Dissolve the sugar into the vinegar and work into the vegetable mixture. Continue cooking for a further 15 minutes over low heat, stirring frequently.

Adjust the seasoning to taste then take off the heat and allow to cool completely before turning into a bowl and serving.

This is typically served as part of an antipasto, but it also makes and excellent accompaniment to a main course, particularly with lamb, kid or boar meats.