Caponata is a Sicilian classic. With its Arabic and Spanish influences, Sicilian cuisine is completely different from Italian cuisine. This caponata is full of flavors with sweet and sour. Making the caponata will only take half an hour and if you follow our ZuivelarijRecipe you only need one pan. On a bruschetta with our Berloumi halloumi. It’s delicious!

Caponata, make caponata.

Making the caponata.

Fried eggplant pieces.
Because the aubergine is cut small, you shouldn’t salt them before baking.
Baked walnuts.
Classic caponata is with pine nuts but we use walnuts.

Roughly chop 150 grams of walnuts and toast them for five minutes in about 3 cl of olive oil. Keep stirring continuously during baking. Remove the nuts from the pan and then add 3 cl of new olive oil. Fry 2 aubergines cut into small pieces in it strong Bake on high heat until the aubergine starts to colour and has softened (photo). Slide the aubergine to the edge of the pan.

Add a little olive oil again and fry, still in the same pan, 2 chopped red peppers, 3 chopped white celery stems, 1 half chopped bone spring onion, 2 chopped garlic cloves. Fry further and then mix again with the aubergine.

Add 100 grams of tomato puree, half a teaspoon of ground cinnamon, 30 grams of sugar, 15 grams of finely chopped mint and 15 grams of finely chopped parsley. Briefly bake. Add 60 grams of black raisins and 60 grams of capers. Deglaze with 5 cl balsamic vinegar or red wine vinegar and allow to evaporate well. Now add some more water until the caponata looks like sauce. It should look like a sauce but not like soup.

Let the caponata cool down and serve at room temperature with toasted ciabatta bread and baked or on the barbecue grilled Berloumi. Caponata can be made up to a week in advance. Put it still hot in a sealed jar and keep it in the fridge for up to a week. Always serve it at room temperature.

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