Sicilian Caponata — Italian Aubergine Confit Dip
Sicilian caponata is much more than a simple dip: it's a concentrate of sun and Mediterranean flavours. Originally from Sicily, this sweet and sour dish combines the sweetness of confit aubergines with the tang of balsamic vinegar, balanced by a touch of sugar. You'll love its melting texture and complex flavours that evoke the markets of Palermo. Perfect for an aperitif, it's delicious on crusty bread or as an accompaniment to crunchy vegetables. Let yourself be transported by this authentic Italian dip, easy to prepare and always impressive.
Ingredients
- aubergines2 medium
- celery stalks2
- red onion1
- ripe tomatoes3
- pitted green olives50 g
- capers1 tablespoon
- balsamic vinegar2 tablespoons
- sugar1 teaspoon
- extra virgin olive oil4 tablespoons
- pine nuts2 tablespoons
- fresh basila few leaves
- saltto taste
- black pepperto taste
Instructions
- 1
Wash the aubergines, cut into 2 cm cubes and sprinkle with salt. Let drain for 15 minutes, then rinse and pat dry.
- 2
In a pan, heat 2 tablespoons of olive oil and fry the aubergines until golden. Set aside.
- 3
In the same pan, add a little oil and sauté the chopped onion and celery for 5 minutes.
- 4
Add the crushed tomatoes, olives, capers, sugar and balsamic vinegar. Simmer for 10 minutes.
- 5
Return the aubergines to the pan, mix and cook for another 5 minutes. Season to taste.
- 6
Off the heat, add the pine nuts and chopped basil. Serve warm or cold as a dip with toasted bread.
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