Italian caponata with olive oil

Italian caponata with olive oil is a classic Sicilian dish bursting with the flavours of southern Italy. Aubergine forms the base, along with tomato, celery, capers and vinegar. Served lukewarm or cold, the rich vegetable stew is perfect as a side dish, lunch or part of an antipasti board. What completes it? A generous splash of L'Oro Verde di Puglia olive oil, which softens and connects the flavours.

The power of caponata lies in the interplay between sweet, sour and savoury. The olive oil from Puglia provides softness and balance. While the aubergine soaks up the flavours, the oil shines over every vegetable component. It is a dish with character that is both simple and rich. Serve it on a piece of toasted bread or as a side dish with fish or meat.

Ingredients (for 2-3 persons)

• 1 large aubergine, diced
• 1 stalk of celery, in pieces
• 1 small onion, finely chopped
• 2 ripe tomatoes, chopped
• 1 tablespoon capers
• 2 tablespoons white wine vinegar
• 2 teaspoons sugar
• 4 tablespoons L'Oro Verde di Puglia olive oil
• Salt and pepper to taste

Preparation

1. Heat 2 tablespoons of olive oil in a pan and fry the aubergine until golden brown. Remove from the pan and set aside.
2. Add some oil again and fry the onion and celery until soft. Then add the tomatoes and simmer for a while.
3. Put the fried aubergine back into the pan. Add capers, vinegar and sugar, and simmer on low heat for 10 minutes until everything is well mixed.
4. Season with salt and pepper and leave to cool to lukewarm or completely cold, depending on your preference.
5. Just before serving, add another tablespoon of olive oil for extra shine and flavour.
6. Serve as a side dish or on a slice of toasted bread.

Italian caponata with olive oil is a great example of how vegetables and olive oil can combine to create a deep, complex flavour. With the L'Oro Verde di Puglia every bite becomes an ode to Italian summer.

FAQ - Frequently asked questions about caponata

1. Can I serve caponata warm? Yes, although it is traditionally eaten lukewarm or cold, you can also serve it warm as a vegetable dish.
2. How long does caponata stay good? In a sealed container in the fridge, it stays good for at least 3 days and often becomes even tastier.

3. Can I also use courgette? Yes, you can replace some of the aubergine with courgette, but keep a close eye on the texture.

4. What goes well with caponata? Toasted bread, grilled fish, chicken or simply as part of a mezze platter with other Mediterranean appetisers.

5. Can I omit the sugar? You can, but the small amount of sugar balances out the acidity of the vinegar. A natural alternative like honey also works.

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