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.
8g Pantelleria capers
20g green olives
50g red onion
60g fresh tomato
20 basil leaves
2 stalks of thyme
2 teaspoons of balsamic vinegar
4 tablespoons of oil
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 firstname.lastname@example.org or call +39 0925 9908 01.