A guilt-free twist on classic caponata

Rocco Forte Hotels

A traditional, healthy Sicilian dish, caponata’s main ingredient is always aubergine, although the complementary vegetables and herbs vary from region to region. Sometimes used as a delicious accompaniment to meat or fish, it also makes an enticing and colourful main dish, suitable for vegetarians.

Verdura Resort’s unique take on this classic recipe is simple and quick to make. The reduction in salt and the addition of balsamic vinegar makes it even healthier than the original—though no less flavourful. Perfect for a light summer’s lunch or dinner, here’s how to make Verdura’s caponata at home.

Ingredients:

(serves 2)

140g Aubergine

8g Pantelleria capers

20g green olives

50g red onion

50g celery

60g fresh tomato

20 basil leaves

2 stalks of thyme

2 teaspoons of balsamic vinegar

4 tablespoons of oil

Method

Peel the aubergines and cut them into cubes. Then, marinate the aubergine cubes in the oil, basil and thyme, and set aside.

Next, desalinate the Pantelleria capers and the green olives by placing them in a bowl of fresh water and leaving to soak. Replace the water if needed, or especially salty.

Stir-fry the aubergines until they’re cooked through and turn a rich golden colour.

Chop the red onion and the celery, and place in a steamer until soft. Whilst they are steaming, mince the basil leaves.

Gather all the ingredients and sauté together in a pan, adding a drizzle of balsamic vinegar and minced basil leaves to taste.

To discover more delectable seasonal dishes at Verdura Resort, email reservations.verdura@roccofortehotels.com or call +39 0925 9908 01.


You may also like

Florence’s Sweetest Paths: Gelato Tour with Hotel Savoy

The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage.  Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.

Happily Ever After: Our Magical New Cocktail Menu

Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.

‘Authentic But Not Traditional’ - Zuma Makes it German Debut at The Charles Hotel

After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.