{"id":65224,"date":"2025-04-10T15:10:42","date_gmt":"2025-04-10T13:10:42","guid":{"rendered":"https:\/\/www.studiogatto.es\/sicilian-caponata\/"},"modified":"2025-04-10T15:10:45","modified_gmt":"2025-04-10T13:10:45","slug":"sicilian-caponata","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/en\/sicilian-caponata\/","title":{"rendered":"Sicilian caponata"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.23.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||||false|false&#8221; custom_padding=&#8221;0px||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|4px||||&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/2025\/04\/foto-final-o-principio.webp&#8221; title_text=&#8221;final photo or beginning&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Now that the warm weather is coming and taking advantage of the fact that this recipe can still be made with seasonal vegetables, I bring you this simple recipe for &#8220;caponata siciliana&#8221;. A very appreciated &#8220;antipasti&#8221; at casa nostra. It combines all the flavor of the Mediterranean and can be served as an antipasti, or as an accompaniment to a meat dish, cold meats or pasta. All you need is good ingredients and a lot of love. Ecco la ricetta!    <\/p>\n<h2><strong>Ingredients (For 4 people):<\/strong><\/h2>\n<ul>\n<li>1 large Eggplant<\/li>\n<li>1 or 2 fresh celery sticks<\/li>\n<li>1 onion<\/li>\n<li>Red bell pepper<\/li>\n<li>Yellow bell pepper<\/li>\n<li>Italian green bell pepper<\/li>\n<li>400 gr of tomato (3 or 4 medium tomatoes)<\/li>\n<li>Olives (green and purple)<\/li>\n<li>Capers (3 tablespoons)<\/li>\n<li>Canned anchovies (optional, although if you like them they give a delicious touch)<\/li>\n<li>30ml Vinegar<\/li>\n<li>Extra virgin olive oil if possible<\/li>\n<li>Salt<\/li>\n<li>Bread (to taste for slicing)<\/li>\n<\/ul>\n<h2><strong>Preparation<\/strong><\/h2>\n<p>Wash all the vegetables well. Dice the eggplant and put it with a spoonful of salt to drain for an hour on absorbent paper or in a colander. Dry with more paper and set aside. Chop the rest of the vegetables in equal pieces.   <\/p>\n<p>Heat 2 or 3 tablespoons of olive oil in a casserole or a wide frying pan and saut\u00e9 the eggplant for about 6-7 minutes, remove and set aside in a large bowl or dish.<\/p>\n<p>Add a little more oil (the eggplant absorbs a lot of oil) and saut\u00e9 the celery, remove and put where the eggplants.<\/p>\n<p>Now it is the turn of the peppers, if more oil is needed, add a spoonful again, salt them and saut\u00e9 them for 6-7 minutes and then add the rest of the vegetables. Then we do the same operation with the chopped onion for about 5 minutes so that it does not burn. <\/p>\n<p>Finally we saut\u00e9 the diced tomatoes, cook for about 5 minutes over high heat and add the vinegar; here you can add to taste a little sugar to remove some acidity.<\/p>\n<p>Reincorporate all the ingredients set aside in our dish and cook for about 8 minutes more. Here we also add the olives in pieces (we remove the stone) and the whole capers. <\/p>\n<p>Add the chopped anchovies, leave for five minutes and remove from the heat to cool.<\/p>\n<p>It can be refrigerated or consumed at room temperature once it has cooled down. E fatto! Buon appetito!  <\/p>\n<p>It is usually put on a few slices of bread, here everyone can choose their favorite bread.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.23.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.23.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/2025\/04\/bell-peppers-499068_1280.jpg&#8221; title_text=&#8221;bell-peppers-499068_1280&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.23.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/2025\/04\/tomatoes-7433786_1280.jpg&#8221; 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