Silky Sweet & Sour Eggplant Caponata Recipe on Food52 (2024)

FAQs

What does caponata in italian mean? ›

Etymology. Italian, from Italian dialect (Sicily) capunata, sailor's dish of biscuit steeped in oil and vinegar, chopped vegetables served similarly, from Catalan caponada dry bread soaked in oil and vinegar, perhaps from capó capon.

This is a wonderful dish on its own, but is great as a side dish. It can be used in much the same way as you would with ratatouille, or with pasta, rice, cous cous, quinoa, roasted meats and fowl, crispy skinned roast duck, and oily fish like sardines, tuna, salmon and the like.

For best flavor, allow the caponata to rest at room temperature for an hour, or longer in the refrigerator. Serve warm or at room temperature (some even enjoy it chilled), with crostini if desired. Caponata will keep for about 5 days, covered, in the fridge.

Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course.

Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It's best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.

Dried fruit and nuts provide textural contrast in Caponata. I used pine nuts and raisins, but as you've probably guessed, substitutions are welcome. Cranberries and slivered almonds could be fun! It's always nice to finish a rich, stewed dish like this with some fresh herbs.

Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well.

While Ratatouille is a hearty vegetable stew from Provence, Caponata is a sweet and sour eggplant relish from Sicily.

Eggplant will last between five and seven days in the refrigerator as long as the skin hasn't been removed or damaged. Cooked eggplant will last between three and five days in the refrigerator.

If you don't intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 - 7 days.

How long does Thai eggplant last in fridge? ›

Thai eggplants should last for 5 to 7 days in the fridge. But, ideally you should eat them as soon as possible for the best flavor and least amount of bitterness.

The eggplant reached Southern Italy by the 9th century CE. Arabs brought the fruits along with them as they expanded their territory into the region. Melanzane was consumed by fearless foodies in the Calabrian and Sicilian regions of Italy, although some people were initially wary of the funny egg-shaped produce.

That eggplant did eventually become a staple in the kitchens of central and northern Italy can be largely attributed to Sicilian Jews who were forced to leave or convert during the Spanish Inquisition.

6. Italian Eggplant. Not to be confused with its doppelganger the globe eggplant, the Italian eggplant has a similar color and shape, but is slightly smaller and sweeter. Plus, it has a more tender flesh than it's meatier American counterpart.

While Ratatouille is a hearty vegetable stew from Provence, Caponata is a sweet and sour eggplant relish from Sicily.

gran figo {m} [coll.] hottie. gnocco {m} [dial.] hottie (also: hotty) gnocca {adj.

en. big girl = ragazzona.

Caponata siciliana is arguably Sicily's most quintessential dish. Whether you've traveled to the island or not, you're likely familiar with this kaleidoscope of eggplant, peppers, leafy vegetables, raisins, and pine nuts.