"Caponata", the classic Sicilian Aubergines recipe of Rosaria

When I make this dish, I think of my childhood years when my mother used to make that wonderful "caponata" with the aubergines my father grew in the vegetable plot in the countryside. The aroma of freshly picked tomatoes and peppers blended with that pleasant smell of frying that embraced the kitchen. The secret to making this dish a big success lies in the freshness of the products used and even more in the passion involved in cooking them.

Rosaria, Tenuta Rapitalà

 Ingredients for 4:

• 1 green pepper
• 1 red pepper
• 2 aubergines
• 12 green olives in brine
• 1 red onion, preferably Tropea
• A handful of salted capers
• 3 celery stalks
• 400g tomato puree
• 6 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Extra-virgin olive oil for frying
• 50ml white wine vinegar
• 2 tablespoons sugar

The recipe in a few simple steps:

Are you ready? Let's get started!

Remove the stalk from the aubergines by cutting a little of the flesh, and then wash them. Cut them into thick slices of about one centimetre and a half, and then into cubes of about two centimetres. Sprinkle salt over the aubergines and put them in a colander, allowing them to lose some of their water content, absorb less oil when frying and be less bitter. Leave them to stand for at least 2 hours. Squeeze them and then fry them in plenty of olive oil on a medium heat, making sure you turn them over occasionally: when they are fried, put them on absorbent kitchen paper to remove any excess oil. Wash the peppers and remove the ends, seeds and white filaments inside. Then wash them and cut them into large pieces. Blanch them for a few minutes in salted water, drain well and fry them in the same oil used for the aubergines. Cut the celery into pieces of about half a centimetre. Then blanch it in salted water and fry it. Cut the onion into thick slices and put it in a pan with 6 tablespoons of oil. Fry it on a medium heat until golden brown for about 5-7 minutes. Add the olives and capers, previously rinsed in warm water, and then the tomato puree. Season with salt and pepper. Cook for 10 minutes. In a glass, mix the vinegar and sugar well so that the latter completely dissolves: turn up the heat and add the peppers, the celery and the sweetened vinegar. Let it all evaporate, add the fried aubergines and simmer for a few minutes.

Put it in a dish and leave it to cool: the "caponata" should be served warm or, even better, at room temperature.  It is excellent served as an appetizer or as a side dish with a crispy breaded veal cutlet.

And which wines can be paired with it? We could not forget to mention this. Of course, it depends on our various tastes but we recommend considering the consistency of the dish: rich and full-bodied, slightly sweet but with a distinct savoury note due to the capers, and slightly acidic. You may also wonder whether it is best to pair it with a red wine or a white wine. If in doubt, we suggest two different pairings to meet both tastes, or perhaps you are curious enough to try them both. We will remain in Sicily at our Tenuta Rapitalà and recommend the white wine VIGNA CASALJ Alcamo Classico DOC, 100% Catarratto di Montagna from the vineyard of the same name Casalj situated on the mountain peak that overlooks Tenuta Rapitalà. Mediterranean aromas, a fresh mineral taste, a smooth body, and as satisfying as the sun of these lands, perfect for a classic Sicilian "caponata". As for red wine, we recommend NADIR Syrah Sicilia DOC: an international ancient grape variety that is at its best in hot lands such as those in Sicily. It is a wine with fruity and spicy sensations, typical of this grape variety, with a full-bodied and delicate taste. It is a harmonious combination of the innate depth of this grape variety and the uniqueness of this wonderful land.

Now we only need to prepare the ingredients, follow Rosaria's recipe and serve the dish to our family, friends or guests, with the perfect accompaniment, either white or red wine!