Sicilian Caponata with Crusty Bread
A sweet and sour Sicilian vegetable relish, featuring tender eggplant, bell peppers, celery, olives, and capers simmered in a rich tomato sauce. Served with crusty bread for a flavorful appetizer or light meal for two.
Cook eggplant and bell pepper
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the eggplant cubes and green bell pepper. Cook for 8-10 minutes, stirring often, until the vegetables are tender and lightly browned. Remove the cooked vegetables from the pot and set them aside.
💡 Pro Tips:
- •Cooking the eggplant until tender ensures a good texture in the final dish.
- •Browning adds depth of flavor.
Sauté onion and celery
Add the remaining 1 tablespoon olive oil to the same pot. Add the chopped onion and finely chopped celery. Cook for 7-10 minutes, stirring occasionally, until the onion is soft and translucent (you can see through it). Add the minced garlic and cook for 1 minute until it smells pleasant (fragrant).
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
Simmer the sauce
Stir in the 1 can crushed tomatoes, halved green olives, drained capers, pine nuts, and raisins. Add 2 tablespoons red wine vinegar and 1 tablespoon granulated sugar. Stir well. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the cooked eggplant and bell pepper. Cover the pot and simmer for 15-20 minutes, stirring occasionally, allowing the flavors to blend.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Allowing it to simmer slowly helps the flavors meld and the vegetables soften further.
Prepare crusty bread
While the caponata simmers, preheat your oven to 400°F (200°C) or use a toaster. Toast 4 slices of crusty bread or baguette until golden brown and crisp. This bread is for serving the caponata.
💡 Pro Tips:
- •Toasting the bread prevents it from becoming soggy when topped with caponata.
- •A crisp bread provides a good texture contrast.
Finish and serve
Taste the caponata and adjust salt, pepper, sugar, or vinegar if needed to achieve your desired sweet and sour balance. Stir in 2 tablespoons fresh chopped basil. Serve the Sicilian caponata warm or at room temperature, alongside the toasted crusty bread. The bread makes the dish no longer gluten-free.
💡 Pro Tips:
- •Caponata often tastes even better the next day as the flavors deepen.
- •Fresh basil adds a lovely aromatic finish.
- Large pot or Dutch oven
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Baking sheet or toaster
- 💡For a spicier caponata, add a pinch of red pepper flakes with the garlic.
- 💡The sweet and sour balance is key in caponata; adjust the sugar and vinegar to your preference.
- 💡Caponata can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Its flavors tend to improve over time.
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