The magic of Caponata with extra virgin olive oil

When it comes to iconic dishes from the Mediterranean region, few can rival the depth and complexity of Sicilian Caponata. This sweet and sour eggplant stew, a culinary gem of Sicily, is a celebration of simple yet powerful ingredients, with extra virgin olive oil playing a starring role.

Let’s dive into the heart of Caponata and discover how the quality of olive oil can transform this traditional recipe into an unforgettable experience.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
  
• 1 large onion, finely chopped
  
• 2 celery stalks, diced
  
• 1 bell pepper, diced
  
• 2 cups canned tomatoes, crushed
  
• ¼ cup green olives, pitted and chopped
  
• 2 tablespoons capers, rinsed
  
• ¼ cup vinegar
  
• 2 tablespoons sugar
  
• ¼ cup pine nuts
  
• ¼ cup of OLYFO’s 2500 YEARS OF TRADITION extra virgin olive oil, plus more for drizzling
  Salt and pepper to taste
  Fresh basil or parsley for garnish
  
  Instructions:
  
  • Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
  • Heat 1/4 cup of OLYFO’s 2500 YEARS OF TRADITION extra virgin olive oil in a large skillet over medium heat.
  • Add the eggplant cubes and cook until they begin to soften and turn golden brown, about 10 minutes.
    
  • Remove the eggplant and set aside.
  • In the same skillet, add a bit more olive oil if needed. Sauté the onion, celery, and bell pepper until they are tender and translucent, about 5 minutes.
  • Return the eggplant to the skillet and add the crushed tomatoes, olives, capers, and pine nuts. Stir to combine.
  • Mix the vinegar and sugar in a small bowl until the sugar is dissolved. Pour this mixture into the skillet and stir. Simmer the caponata over low heat for about 20 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
  • Drizzle a bit more extra virgin olive oil over the caponata before serving. Garnish with fresh basil or parsley.
    
    Caponata can be enjoyed warm, at room temperature, or even cold. It pairs wonderfully with crusty bread, cheese, or as a topping for grilled meats. The extra virgin olive oil, especially OLYFO’s 2500 YEARS OF TRADITION, not only adds to the dish’s richness but also contributes to its silky texture and depth of flavor.
    Buon appetito!