Eggplant Caponata - The real Sicilian recipe

Welcome to the Authentic Italian Cuisine, today I show you how to prepare the real recipe for Eggplant Caponata.
What is the eggplant caponata?
The Eggplant Caponata is a masterpiece of Sicilian gastronomic tradition.
A side dish which can also be served as an appetizer based on eggplant, celery, onions, green olives, caper.
Cooked in a delicious sour and sweet tomato sauce.
A triumph of Mediterranean flavors suitable for those who follow vegan or vegetarian diets.
The Eggplant Caponata is a dish that appears simple but knows that bringing it to the table, you will present a real piece of Italian gastronomic history.
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[@Tubi_com]

My goodness..! This was a great recipe. We made it and it was fantastic! Thank you so much for sharing. Delicious!

[@totolynn]

It is my pleasure. Thank you so much.

[@brenginz]

This song slaps! even harder sped up! making this for dinner tonight thxxxxs

[@jackie5046]

I've been searching for a recipe that is closest to my old family recipe handed down from my great grandmother...but nothing was ever written down and so it died with my mother.... I'm definitely trying this as it looks the closest to what I remember. Thank you so much for posting!

[@jorvar1446]

This looks great! I'm making this tomorrow. Thank you.

[@favoriteworldmusicsongs5048]

Love !! Eating too many cans from CENTO Sicily brand !! Good not home made ?!?! I cry !! Ha ha simple instructions thank you !

[@docohm50]

I assume you rinse and pat dry the salt off the eggplant before frying after the salt dried out the eggplant right?

[@totolynn]

When aubergines come into contact with salt, they will purge all the liquid they contain. You don't have to wash them, you have to squeeze them well. They should be almost dry. The salt will go away with the liquid.

[@LoriDunbar-on9nl]

My neighbor was Sicilian. The real way is to add some unsweetened coco powder in the end. It's life changing. And she did not add parsley....

[@martinamanecke3622]

Do you mean Cocoa powder? Oh my god! It might change your life but does not belong inside a Sicilian recipy. (Cocoa doesn't grow there anyway).

[@LoriDunbar-on9nl]

@@martinamanecke3622 Tes it does

[@LoriDunbar-on9nl]

Yes it does . There are different variations of caponata. The moors brought spices to Sicily. Look it up
It's a very old way. Chocolate was introduced to Italy. Only the rich could afford the hard chocolate. But the powder traveled throughout. I make caponata and always put a teaspoon in unsweetened Cocoa powder at the end . It is fabulous,just like Fran's. And she was born and raised in Sicily.....

[@jadaparisi1718]

This Is not our original sicilian caponata. We use only extra olive oil, we dont cook the celery in water before, but we frie all the ingredientts together.

[@totolynn]

Please watch better the video. Nothing is boiled in the water. All the ingredients are fried.

[@crownethorne]

@@totolynn @03:20 "in a small pot with boiling salted water add the celery"😂

[@salfarace1]

Almost correct. The traditional recipe uses red wine vinegar and sugar. Never in a million years would you add parsley. There are two old variations, one adds rehydrated raisins (uva sultanina) the other add pignoli.

[@Sydneywide1]

Just some friendly advice, don't show every olive being squashed and pitted.

[@totolynn]

Hi Sam, I suggest you use pitted olives. Then, if you want to cut them or leave them whole your choice. Have a nice day

[@martinamanecke3622]

But then pitted olives in brine have a different taste. But maybe you don't care so much about it. The world of olives (and the way they are marinated) is a complex world.

[@jgz8]

I am Italian right from Amalfi Coast in Italy & we Italians do not use Sugar in any of the sauces

[@totolynn]

I am a Sicilian chef. This is a Sicilian sweet and sour vegetables recipe, which include sugar and vinegar.

[@Sarah-wt2zk]

It's a sicilian dish u numb nut!!

[@RosieG1986]

You might not but us sicilians do

[@johncaputo9965]

I combined this recipe with another, Giovanna's th-cam.com/video/Bxbj9t-saRQ/w-d-xo.html. Several things I did NOT like about this recipe. 1-NEVER use so called "vegetable oil" if you value your health! It is awful stuff. I used olive oil instead. 2-He left out the red peppers, which I feel are essential. 3-I used imported, salted capers from Sicily, rinsed of course. 4-I purchased the same olives already without pits. 5-I like MORE tomato sauce in mine. And finally 6-DON'T add real sugar to ANY food! It is poison. Substitute with Monk Fruit Sweetner which looks and acts just like it, but so much healthier.