Every Province in Sicily has its own delicious version of this popular appetizer. The origin of the word caponata is debated, along with the dish’s first appearance in Sicily. Yet by the mid-1700s, the recipe had appeared in print. Originally the dish included fish or wild game and was served only to the wealthy. Later the poor substituted the inexpensive and widely available eggplant for more expensive ingredients. Today Caponata Siciliana, whether served as an appetizer or a side dish, has become one of the most popular dishes of Sicilian cuisine.

Servings: 4

Ingredients:

• 1 melanzana (eggplant)
• 2 peppers, yellow and red
• 1 onion, finely chopped
• 100 grams capers
• 150 grams green olives, pitted
• 2 hearts of celery
• 3 tablespoons of sugar
• 1 glass of white vinegar
• extra virgin olive oil, to taste
• Salt to taste
• 2 tablespoons tomato paste, optional
• 4-5 fresh basil leaves, optional

Directions:

Cut all of the ingredients into small chunks, and add the olive oil and salt. If desired, add optional ingredients. Mix well.

Put the mixture into a colander for about one hour to remove the bitterness of the eggplant.

Spread the mixture evenly on a baking sheet. Bake at 200º for about 15-20 minutes.

Mix the vinegar and sugar, and add to the cooked vegetables. Mix well.

Allow the mixture to cool to room temperature, and then serve. Buon Appetito!