Logo vegan3000

Caponatina siciliana


This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.


For 6 people: 1 kg of Eggplant of small type and stretched-300 gr of celery sticks cut from the heart-400 g ripe tomatoes-1 tablespoon of tomato paste-10 g green olives in brine-50 grams of capers in salt-1 tablespoon pine nuts-1 cup of vinegar good quality-1 large onion-1 tablespoon sugar-2 tablespoons olive oil-olive oil for frying-some Basil-salt-pepper


1) wash the aubergines, remove the stem and cut them into chunks. Put them in a colander, sprinkle with salt, place on a plate with a weight on top and leave to drain for 1 hour.
2) wash the celery stalks, remove the strands and cut them into half-pipes.
3) Dip the tomatoes in boiling water, pass it under cold water, Peel, remove the seeds and chop.
4) Pit and divide the olives in half.
5) Do fry the onion, add the tomatoes and the tomato paste. Cook for 10 minutes on medium heat and no cover. Season with a little salt and pepper. Add the celery, olives, pine nuts and capers well rinsed by salt.
6) dissolve sugar in vinegar and pour it into the sauce, stirring well. Cook over low heat for about 20 minutes.
7) rinse and dry the melazane pressing them in a dish towel. FRY, also in several times, in plenty of hot oil. Drain and lay them on a paper towel.
8) add the Eggplant to the sauce and let simmer for five minutes.
9) Eat the caponata to room temperature after it has been sprinkled with torn basil leaves. Get taken out of the fridge at least an hour before serving.

Do you like this recipe?
Please leave your vote and/or comment

Please share on


(Thanks to Giancarlo C.)

Your votes  

Vote this recipe

Visited 45678 times

Your votes   

Your comments  

Leave your comment

aggiungere anche eguale quantità di peperoni tagliati a tocchetti e fritti, separatamente aggiungere alla fine mandorle tostate sminuzzate

- vincenzo distefano -

brava usa qualche oliva in piu

- francesco -

La caponatina NON ha l'agrodolce, a differenza della CAPONATA.

- anonimo -

Have you tried these recipes?
Have you read these news?