The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
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CAPONATA INTO THE SICILIAN CUISINE
The Caponata is a classic and controversial Sicilian recipe. Speaking about Caponata with more than a Sicilian can get confusing: every person will give you a different recipe swearing that’s the original one.
This is because Sicily boasts 37 official variations of Caponata and much more personal family recipes!
Caponata is usually served as appetizer or side dish, paired with toasted bread, or seafood, or grilled meats.
To read the complete history of the Sicilian Caponata, and the recipes of the main variations, click here!
CAPONATA CATANESE
Along with the Agrigentina, the Messinese, and the Palermitan, the Catanese is one of the most famous Sicilian Caponatas.
The main difference between the Caponata Catanese and the other Sicilian variations is the adding of bell peppers.
Some families also add diced potatoes.
Since from the 1869, some families like Pensabene and Contorno, started the industrial production of Caponata.
On 1916 has been created a new recipe, more light and without the typical sweet and sour taste of Agrodolce sauce: the Caponatina. In the Caponatina recipe, the veggies are diced more finely, and often baked instead of fried.
TIPS AND SERVING
RESTING – The resting is a critical and essential step. Just cooked, the Caponata taste is not what you expect. It needs at least 8 hours (best if 24 hours) in the fridge to bring out the original flavor. I strongly suggest you do not serve the Caponata before the right resting; you might be disappointed!
EGGPLANTS – The best eggplants to prepare the Caponata are the purple-black little or baby eggplants skin on: you want not to peel them to save all the different flavors of the eggplants. The salt purging is strongly recommended.
FRYING OIL – Traditionally, the eggplants are fried in olive oil. I’m aware that outside Italy this step can be quite expensive, the taste is incomparable. In case you don’t want to use extra virgin olive oil, replace with sesame oil.
PAIRING – Following the legend, the Caponata has been originally paired with the Capone fish (Mahi Mahi). Nowadays Caponata is served as an appetizer along with bread or, less common, as a side dish of grilled meats and seafood.
CAPONATA CATANESE RECIPE
The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish. PURGING EGGPLANTS AND CAPERS ONIONS SOFFRITTO BELL PEPPERS AND POTATO FRIED EGGPLANTS AND BOILED CELERY CAPONATA “AGRODOLCE” REST AND SERVE The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.CAPONATA CATANESE - Sicilian appetizer with eggplants and bell peppers
Ingredients
Instructions
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 230Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 442mgCarbohydrates 35gFiber 6gSugar 13gProtein 4g
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy ๐
Hi, how much vinegar?
Hi Luciano,
2tbsp of white wine vinegar
Happy cooking ๐
F.