Sicilian Caponata
I have had this on my to do list for years! Here it is, Sicilian Caponata, the must have side condiment with nearly every meal. SO delicious.
Sicilian Caponata is a traditional Italian dish hailing from the sun-soaked island of Sicily. This vibrant, sweet, and sour eggplant stew is a staple in Sicilian cuisine, celebrated for its robust flavours and versatility. One of my sons who lived in Italy when he was single has asked me about this for years and I was never a convert, mainly because I had only ever tasted a bottled variety. When I visited my 'new home', Sicily in 2024, I had it made in front of me then of course ate it fresh! There is nothing as delicious and perfect as this side dish or condiment. Eat it with everything! Typically made with eggplant, tomatoes, olives, capers, and a harmonious balance of vinegar and sugar, Caponata can be enjoyed in a variety of ways.
Historically, Caponata was served as a main course alongside crusty bread, perfect for soaking up its rich sauce. Today, it is commonly enjoyed as an antipasto, side dish, or even as a topping for bruschetta. Its adaptability makes it an ideal choice for casual lunches, elegant dinners, or as part of an amazing grazing spread.
Making Caponata in the Thermomix streamlines the process, allowing you to achieve the dish's deep, complex flavors with minimal effort. Whether served warm, at room temperature, or chilled, this Sicilian classic is sure to become a favourite in your fridge. I personally think it improves with age and yes, pass the aged parmesan cheese. Yummers.
Need
- 1 large eggplant
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes as needed BUY
- 1 brown onion peeled and halved
- 3-4 cloves garlic
- 2 stalks celery, thinly sliced
- 70 Grams tomato paste
- 70 Grams water
- 1 x 400 Tin crushed tomatoes
- 100 Grams Sicilian green olives, pitted and roughly chopped
- 100 Grams sherry or red wine vinegar
- 1/2 Cup raisins
- 40 Grams capers well rinsed
- 40 Grams raw sugar
- Handfuls basil leaves, roughly chopped
- Handfuls flat leaf parsley roughly chopped
- 60 Grams pinenuts, toasted until golden
Do
- 1
Preheat oven to 220°C and line a baking tray with paper.
- 2
Dice the eggplant into bite sized cubes and salt generously. Leave for at least 30 minutes. Rinse well.
- 3
Arrange on the prepared baking tray and sprinkle with plenty of salt to taste. Drizzle generously with EVOO and roast for 30-35 minutes until eggplant is golden and toasty. Cool slightly.
- 4
Meanwhile place the onion and garlic into the Thermomix bowl and chop 2 sec/speed 5.
- 5
Add the celery and some more EVOO and saute 10 min/Varoma/reverse/speed 1/MC off.
- 6
Add tomato paste, water, tinned tomatoes, olives, vinegar, raisins, capers and sugar. Cook 15 min/100°C/reverse/speed 1/MC off.
- 7
Add the roasted eggplant, herbs and pine nuts and stir through using a spatula. Taste and adjust seasoning, it may need salt, but I don't think so.
- 8
Pour into a sterilised jar and cool, refrigerate until use.
- 9
This will keep in the fridge for at least 3 months.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
