Sicilian Caponata with Almonds and Pine Nuts: A love Story edition

Sicilian Caponata with Almonds and Pine Nuts: A love Story edition

To All Food lovers, you must visit Sicliy and of course try this dish: 

I love this dish. We first tried it at the street food market in Palermo. We had just arrived off the boat from Naples early in the morning and went straight to the street. We were the very first ones there. The swordfish had just come in fresh from the boats, the brioche for breakfast hadn’t yet been pulled from the ovens, and we managed to grab the first fresh spremuta of the day.

Look at the size of the courgette:

Sardines a plenty

 

We soaked it all in the singing of the stallholders, buyers haggling for better deals, and the occasional near miss with vespas zipping through the crowd. But it was still only 7 a.m., so we decided to explore before eating. We jumped on a tuk tuk, or ape, and took in the sights and stories: tales of Cosa Nostra, the proud heritage of Palermo, and the traces of African, Greek, Spanish, and French influence that shape the city. A true mixing pot of culture, flavour, and colour.

By the time we returned, the market was alive and bustling. We ordered a “small selection” and were given pannelle (crispy chickpea pancakes), tender octopus, and arancine stuffed with spinach. All deliciou but it was the caponata that stole my heart. I knew instantly it was going to be my favourite and made it my mission to find the very best version on our trip. So here’s one I’ve fallen in love with and want to share.

Try this recipe:

Ingredients

  • 1.5 kg long aubergines

  • 600 g cherry tomatoes 

  • 2 onions

  • 1 stick of celery

  • 1 garlic clove

  • 200 g green olives (pitted)

  • 2 tbsp salted capers (rinsed)

  • 2 tbsp white vinegar

  • 2 tbsp sugar

  • 2 tbsp pine nuts

  • 2 tbsp almonds (roughly chopped)

  • A bunch of fresh basil

  • Salt, to taste

  • Black pepper, to taste

  • Olive oil, for cooking

  • Oil for frying

Method

  1. Wash the aubergines and cut them into cubes (about 1–1.5 cm). If they’re fresh and sweet, you can skip salting. If not, place them in a colander, sprinkle with salt, and put a weight on top for about 30 minutes to drain bitterness. Rinse and pat dry.

  2. Slice the celery into chunks and blanch it in boiling water for 2 minutes so it stays crunchy.

  3. Thinly slice the onions.

  4. Deep fry the eggplant cubes in hot oil until golden, then drain on paper towels.

  5. In a large pan, heat some olive oil. Gently cook the onion and celery until soft (add a splash of water if needed so they don’t burn). Add the olives and capers.

  6. Stir in the tomatoes and cook for 5 minutes on medium heat.

  7. Toss in the fried eggplants and mix everything together over lively heat for 2 minutes.

  8. In a small bowl, mix vinegar and sugar. Pour into the pan and let it bubble until the sharp vinegar smell softens.

  9. Add the pine nuts, almonds, salt, pepper, and fresh basil. Stir gently to combine.

  10. Finish with a few basil leaves and some extra nuts on top for crunch.

Let the caponata cool completely and serve it at room temperature. It’s even more delicious the next day once all the flavours settle in.

 

https://youtube.com/shorts/gMFZFkXD1rc?si=yBSjik1XqdATLaWG

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