Caponata is the traditional Sicilian eggplant dish. Caponata can be served hot or cold, and it is often made to serve as multiple meals and as a topping to certain breads. Caponata takes on certain variations as it has progressed to an international favorite, but to Sicilians, Caponata is the dish that epitomizes the essence of summer. This is why it is served as a sort of cold or room temperature salad. Often, these dishes were invented naturally from utilizing the things that are in season, as well as, not heating a house by using a stove in the summer.
As with all things, this is a base recipe and there are variations. However, it is very closely based on Sicilian Caponata. The most important part of the recipe is getting the ingredients. To serve four, the recipe requires two tablespoons of extra virgin olive oil, four cloves of chopped garlic, one diced and seeded red bell pepper, as well as, a ¾ teaspoon of crushed red pepper flakes. It also includes one large, peeled and chopped sweet onion, two chopped celery ribs, and a Cubanelle pepper that is seeded and diced. Caponata has several different types of brined items including a ½ cup of green and a ½ cup of Kalamata olives and a three ounce jar of drained capers. To offset the brine, it also includes a ½ cup of golden raisins.
At this point, the essence of the dish has to be considered. It requires a 14 ounce can crushed tomatoes, a 32 ounce can of chopped tomatoes and a ¼ cup of Italian parsley. The main ingredient of the recipe requires a firm, medium eggplant that has been through the salting process and then diced. Pre-heat a deep pot or Dutch oven over medium heat and add the olive oil and allow it to coat the pot, and then add the garlic and red pepper. After a second or two add the celery, peppers and onion and then increase the temperature slightly.
Once the increase in temperature can be detected add both types of olives, capers and raisins. Stir the mixture for a small period and add the salted eggplant. Stir after the eggplant is added until it begins to cook. At that point add both types of tomatoes and stir well until the mixture is combined completely. Then cover the pot with a well-fitting lid. The dish will take approximately 15 to 20 minutes from this point to make the vegetables tender. When they have reached the point of desired tenderness remove the pot from the heat and add the parsley while stirring. The dish can be served warm directly after cooking over an assortment of pasta. When the dish is cooled or has been refrigerated overnight, it can be used as a cold salad. At this point, it could also be spooned over crusty bread with shredded mozzarella to make an awesome submarine sandwich. Caponata is a very versatile dish. This is one of the reasons the recipe became so popular.