The name Caponata di melanzane might derive from “capone”, the dialectal term for dolphinfish, a prestigious fish that used to be served at the tables of Sicilian noblemen and cooked in a sweet and sour sauce. Common people used to replace the fish with vegetables, as they were cheaper, and with aubergines in particular.
The Original Caponata di Melanzane
Ingredients for 6 servings
Time 1 hour + draining and cooling
1.5 kg aubergines
500 g ripe sauce tomatoes
100 g 1 onion
60 g vinegar
40 g 1 celery heart
40 g soaked raisins
40 g pine nuts
20-25 green olives
salted capers
sugar
basil
extra-virgin
olive oil
salt
pepper
How to make traditional caponata di melanzane
Dice the aubergines, place them into a strainer, salt and leave to drain for 30’ with a weight on top, then squeeze gently.
Lightly fry in a little olive oil and place on kitchen paper.
Wash and dice the tomatoes. Chop the onion and lightly fry it in 2-3 tablespoons of olive oil, then add the tomatoes and a few basil leaves, season with salt, cover with a lid and cook until mushy (around 20’). Remove the pits from the olives and chop, then chop the celery (the heart is the inner stalk, which is softer and has a lighter color). Rinse two spoonfuls of capers to remove the extra salt; lightly fry the celery, capers and olives in a pan with 2-3 tablespoons of olive oil for 2-3’, then add the tomatoes and aubergines; leave to simmer for 1-2’ stirring occasionally.
Add the pine nuts and raisins (to taste), then add a little vinegar and a spoonful of sugar. Cook the caponata for another 3’, season with salt and pepper to taste and remove from the heat. Serve cold with sliced bread to taste.
