Caponata Siciliana | Sicilian Stewed Vegetables

My Italian Grandparents always had a jar of homemade Caponata in the refrigerator. They would mix it with their eggs in the morning, with sausage in the afternoon, on a thick slice of bread for a snack, or they would serve it tossed in pasta for a quick summer supper. I enjoy carrying on this tradition! I especially love the wonderful aromas that fill up my kitchen while I am cooking Caponata. It transports me back to my Grandmother’s kitchen.

This dish goes well with red or white wine, and I especially enjoy a crisp Centanni Falerio during the day and Le Senate Cacinello in the evening.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Small Eggplant, trimmed and cut into cubes

2 Tomatoes, cored and chopped roughly

1 Yellow Onion, chopped coarsely

3 Bell Peppers, cored and sliced thinly, I like to use red, yellow and orange

2 Garlic Cloves, sliced thinly

1/2 cup Pitted Olives, I like to use Castelvetrano olives for their bright green hues

3 tablespoons Capers

3 tablespoons EVOO

3 tablespoons Red Wine Vinegar

Pinch of Sea Salt

Pinch of Red Chili Flakes

Pinch of Black Pepper

A Handful of Italian Parsley, chopped, to sprinkle on top

Directions

In a saute pan over medium heat, add EVOO, eggplant, peppers, tomatoes, garlic and onions, cook until they begin to turn golden, about 7 minutes. Stir in the olives, capers and vinegar, continue to cook for about 10 minutes, or until the vegetables are stewed, but not mushy. Sprinkle with sea salt, pepper and red chili flakes. Can be refrigerated for up to 3 days.