Caponata sauce, a traditional Sicilian delight, is a savory and sweet medley of eggplants, tomatoes, olives, and capers, making it a versatile and flavorful addition to any meal. This simple recipe ensures you capture the essence of Sicilian cuisine in your own kitchen. Here’s how to make it.
Ingredients:
- 1 large eggplant
- 1 cup of cherry tomatoes
- 1/2 cup of green olives
- 2 tablespoons capers
- 1/2 cup of celery
- 1/2 cup of red bell pepper
- 1/4 cup of red onion
- 3 cloves of garlic
- 1/4 cup of red wine vinegar
- 2 tablespoons honey
- 1/4 cup of tomato paste
- 1/3 cup of extra-virgin olive oil
- Salt
- Black pepper
- Fresh basil for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes or until golden brown.
- In a large skillet, heat olive oil over medium heat. Add garlic, onion, celery, and bell pepper. Saute until softened.
- Stir in cherry tomatoes, olives, capers, and roasted eggplant. Mix in red wine vinegar, honey, and tomato paste. Allow the flavors to meld for 10-15 minutes.
- Reduce the heat to low, and let the mixture simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Remove from heat and let the caponata sauce cool. Garnish with fresh basil.
