Prep time 10 min Cook time 20 min
These days, appetizers seem to be somewhat mundane.
If I see or hear about another recipe for artichoke or avocado dip because they happen to be in season I will have an apoplectic fit. Something wrapped in bacon will have the same effect and so will melted cheese or mushrooms on some canapé or other.
So what else is out there as an interesting appetizer?
Well, we found an answer in sunny Syracusa in Sicily at the Caseificio Borderi in the historic Ortigia Market that we visited last year. This small market square restaurant does a bustling business in rustic sandwiches based on its wide selection of home made artisanal cheeses and charcuterie. It is also renowned for its appetizer trays that are a veritable feast of small delights. You have a choice of seafood or cured meat platter and both come with an assortment of relishes and appetizers.
One such appetizer is Caponata, Sicily’s sweet and sour version of a ratatouille which is delicious blend of aubergines, onions, celery, capers and green olives all melded together in a tangy tomato sauce and served on crusty bread.
The bonus to this recipe is that Caponata also makes a great side dish, so next time you are entertaining, add a little Sicilian sunshine and flavors to your table.
Now for a few pointers.
Other than the ingredients, there is no real “recipe” to this dish. You can vary the amounts of each to suit your taste. I like a tangy, sweet and sour result so I am generous with the red wine vinegar and sugar.
The choice of olive is important. Too bland and they will add little to the taste. Too bitter or salty and they will overpower the delicate taste of aubergines. So try a few before settling on the ones you like for the recipe. I personally like the large Italian or Spanish variety.
This dish improves with age. You can enjoy it straight away at room temperature or better still you can cook it a day ahead and refrigerate it till you are ready to bring it back to room temperature.
Sicilian Caponata
by
Derek Farwagi
Equipment
- 10 inch skillet or frying pan
Ingredients
The recipe is for 4 side dish portions or at least 24 small bruschetta appetizers.
- 2 medium sized Italian globe eggplants (you can also use the long thin and sweeter Japanese variety).
- ¾ cup olive oil
- 1 red onion, coarsely chopped
- 3-4 cloves of garlic, finely chopped
- 3 center celery ribs, coarsely chopped
- ⅓ cup large Italian green olives pitted and coarsely chopped
- ⅓ cup capers, rinsed well
- 3 tbsp tomato paste dissolved in a little water
- 1 tbsp sugar or to taste
- ⅓ cup red-wine vinegar
- Salt to taste
Instructions
- Peel eggplants then cut them into 1/2 inch cubes and in a 10-inch skillet cook them in a 1/2 cup of oil in batches over a moderately high heat until tender and browned on all sides. About 3 to 4 minutes per batch. Transfer cooked aubergines to paper towels to drain and set aside.
- Add remaining 1/4 cup oil to skillet and over moderate heat, sauté onions and garlic for 2 to 3 minutes. Add celery and cook, stirring until onion and celery are cooked but still crunchy, about 3 minutes.
- Add olives and capers stirring for 2 minutes. Stir in vinegar and tomato paste and 1 tablespoons sugar.
- Reduce heat and simmer, covered, stirring occasionally for 5 minutes.Salt to taste.
- Add aubergines then transfer to a serving dish and serve at room temperature.
- If you wish, you can garnish both the side dish and appetizer with dry toasted pine nuts.
- Best prepared a day ahead and refridgerated so that all the ingredient meld together.
If you wish, you can garnish both the side dish and appetizer with dry toasted pine nuts.
Jacquie Wise
Derek, I love your ideas so much I have printed them all out into an indexed folder—a terrific cookery book. Thank you for your inspirations! Jacquie