This week we join Andrea from The Petite Cook and learn how to make traditional Sicilian Caponata (Caponata di Melanzane) – This veggie-loaded dish is perfect to share and it’s naturally gluten-free and vegan.
Sicilian Caponata is a warm salad or relish made with simple ingredients such as aubergine, celery and tomatoes, all simmered in a distinctive sweet & sour sauce.
A staple of Sicilian cuisine, every city in Sicily has their own version of Caponata di Melanzane.
The traditional recipe includes deep-fried aubergine, celery, fresh tomatoes, green or black olives, capers and pine nuts.
Some additions include tomato sauce or paste, bell pepper, sultanas or chopped almonds.
In this recipe, Andrea shares with you her mom’s caponata. Originally from Palermo, she sticks to the original recipe, but makes it lighter by roasting the aubergine instead of frying.
The main ingredients of the classic Caponata, aubergine and celery, are cooked separately to preserve their texture and flavor.
Then, they are mixed together with the rest of the ingredients at the very end of the recipe.
This dish comes together in less than one hour, and requires very little cooking.
Andrea recommends serving this veggie-loaded Sicilian dish with warm toasted bread, for a great rustic appetizer to share.
Click here for the recipe.
Want more vegan Italian recipes? Give these a try…
Vegan Wonton Ravioli with Pesto Ricotta
Mushroom, Celery Root, and Spinach Ragu
20 Delicious Vegan Pasta Recipes
Asparagus Risotto with Mushrooms
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