Caponata
Sicily — Mother recipe · ar de en es fr it ja pt ru zh
A crunchy and sweet-sour relish that is a classic of Sicilian cuisine, served cold as an appetizer or warm over rice.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- zucchini
- red and yellow peppers
- red onions
- raisins
- balsamic vinegar
- tomato sauce
- extra virgin olive oil
- sea salt
- black pepper
- smoked bacon or pancetta
- parsley
Method
- Cut the zucchini, peppers, and onion into small dice. Finely chop the parsley.
- Sauté the bacon or pancetta in olive oil until golden brown, then remove from heat and set aside.
- In a large pan, sauté the chopped vegetables with a little salt until they are crispy but not burnt. Add tomato sauce and cook for another 5 minutes.
- Add raisins, balsamic vinegar, and black pepper to the caramelized vegetables, stir well and let flavors meld together for about 10 minutes.
- Remove caponata from heat and add previously sautéed bacon or pancetta. Gently mix in parsley.
The story
Caponata originates in Sicily and is said to have been invented by Sicilians as a way of using leftovers from the previous night's dinner. Its recipe varies from family to family, but at its heart lies crunchy vegetables and peppers.
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