Eggplant Caponata with Cod (Sicilian Eggplant Salad) Recipe
Caponata is a Sicilian sweet and sour version of ratatouille. Few salads epitomize Sicilian cuisine as much as Eggplant Caponata, which takes its name from its two essential ingredients, eggplants and capers.
Eggplant Caponata combines sautéed eggplant with capers, tomatoes, olives and a sweet agrodolce sauce, creating a harmonious blend of savory and sweet flavors in a versatile dish with historical Mediterranean influences.
Eggplant Caponata with Cod (Sicilian Eggplant Salad)
Like so much of Sicilian cuisine, caponata comes to us from either the Arabs or the Spanish.
There are various recipes for caponata but most include eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar and sugar. Because eggplant soaks up juices and flavors, it’s particularly good in pungent dishes like this one. And like most eggplant dishes, it is often better the next day.
Though often eaten as a side dish, the addition of seafood, as we’ve done here, makes Caponata a delicious and fill main course. There are also a Palermo version that adds octopus and an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp.
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Eggplant Caponata
Eggplant Caponata is a traditional Sicilian dish that embodies the rich flavors of Italian cuisine. This savory and sweet relish-like dish features eggplant as its main ingredient, which is cubed and sautéed until golden brown, imparting a creamy texture. Complemented by a medley of ingredients such as tomatoes, celery, olives and capers, the caponata achieves a harmonious balance of flavors and textures.
The dish is elevated with a sweet and tangy agrodolce sauce, a combination of vinegar and sugar, which imparts depth and complexity. This distinctive sauce not only enhances the natural sweetness of the vegetables but also adds a delightful contrast to the savory elements. Additionally, caponata often incorporates aromatic herbs such as basil and oregano, contributing to its aromatic profile.
Eggplant Caponata is a versatile dish, served either as a standalone appetizer, a side dish, or even as a topping for crusty bread. Its origins in Sicily reflect the region’s historical influences, blending flavors from the Mediterranean and Arab cuisines. With its vibrant colors and robust flavors, Eggplant Caponata stands as a testament to the culinary artistry of Sicilian gastronomy, capturing the essence of both tradition and innovation on the plate.
Eggplant Caponata with Cod (Sicilian Eggplant Salad) Recipe
Caponata is a Sicilian sweet and sour version of ratatouille. Few salads epitomize Sicilian cuisine as much as Eggplant Caponata, which takes its name from its two essential ingredients, eggplants and capers.
Equipment
- Parchment Paper or a Silpat® Baking Mat
Ingredients
- 1/4 cup Extra Virgin Olive Oil divided
- 1 medium White Onion diced
- 2 large stalks Celery diced
- 2 - 3 cloves Garlic minced finely
- 1 medium Eggplant peeled and cubed
- 2 medium Tomatoes diced
- 2 tablespoons Tomato Paste
- 1 cup Tomato Passata (Substitute Strained Tomatoes if Passata is not available)
- 3 tablespoons Red Wine Vinegar
- 2 tablespoons Capers
- 1/4 cup Green Olives pitted and sliced
- 1/4 cup Raisins
- Four 6-ounce Cod Fillets
- 3 tablespoons fresh Parsley Leaves chopped, divided
- 3 tablespoons sliced Almonds toasted, divided
- Sea Salt and freshly ground Black Pepper to taste
Instructions
- Preheat oven to 400°F.
- Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Place 2 tablespoons olive oil in a large skillet, Heat over medium heat.
- When hot and shimmering, add onion and celery. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, about 4 - 5 minutes.
- Add another tablespoon of olive oil to the skillet.
- Add garlic and eggplant. Cook, stirring occasionally, until the eggplant begins to cook down, about 6 - 7 minutes.
- Add tomatoes, tomato paste, passata, vinegar, capers, green olives and raisins. Stir to combine.
- Cover skillet with a lid.
- Reduce heat to low and simmer gently for 15 minutes.
- While caponata is simmering, lightly brush each cod fillet with the remaining olive oil.
- Season with salt and black pepper on both sides, to taste.
- Place the fillets on prepared baking sheet.
- Place sheet in pre-heated oven.
- Roast until fish turns opaque and flakes easily with a fork, about 12 - 13 minutes. (Check fish after 10 minutes. Do not overcook)
- Remove lid from skillet. Stir in two tablespoons each fresh parsley and toasted almonds into the caponata. Taste and adjust seasonings, as desired.
- Spoon caponata into individual serving plates or shallow bowls.
- Garnish with remaining parsley and almonds.
- Place a fish fillet atop each dish.
- Serve.
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Eggplant Caponata with Cod (Sicilian Eggplant Salad) Recipe and photos are used by permission. Portions of additional information from Best of Sicily Magazine, The New York Times, The Spruce Eats and Clifford A Wright (via the Wayback Machine). All other information courtesy of Wikipedia and is used by permission.
