Caponata Neapolitan

Neapolitan refers to the city of Naples in Italy, which has a strong tradition of using seafood in its cuisine. Families in the area prepare the dish as a summer staple. They serve it cold, with a crusty Italian bread or as a side dish to a main course of meat or fish. The capers and fresh tomatoes contribute some tang to the dish, but balanced with the addition of semolina sugar.

The secret to making a perfect caponata is to select Italian eggplants with thinner skin, which helps in absorbing the flavors and makes for a tender dish. If you use the long and thin variety, the eggplant will have a tougher, leathery skin when cooked—something you wouldn’t want in a plate of caponata. Big white onions have a milder, sweeter flavor especially when sautéed so use it instead of the red onions. Lots of chefs recipes are available at the link.

The eggplants must be prepared separately, as do the other ingredients. It is only during the assembly of the dish that all the components of the caponata are blended together. This ensures that the flavors remain distinct and at their peak during cooking instead of jumbled up together. After all, the eggplants will soak up liquid, thereby absorbing the flavors just when you’re ready to serve the caponata. Refrigerate the caponata overnight to let the flavors develop. Serve over a glass of refreshing wines like the Chianti Classico, Valpolicella, or Château Rasque Alexandra Rosé.You can also check great recipes on Gourmandia.ca.

Ingredients

3 eggplants
2 oz. capers
1 heart of celery branch
4 oz. green olives
1 large white onion
5 large tomatoes
1 oz. garlic
¾ cups olive oil
1 tsp. wine vinegar
3 bay leaves
salt, pepper
One can add to these ingredients:
8 anchovies in olive oil
1 oz semolina sugar
1 large bunch parsley
1 small bunch thyme
1 box of tuna in olive oil

1. Wash, peel and dice the eggplant. Heat olive oil in a frying pan. Sauté the eggplant until it absorbs the oil and softens. Remove from the heat and transfer the eggplant on a flat serving dish. Set aside.

Sicily is the birthplace of the caponata, an aubergine salad moistened with a sweet and sour sauce. Its popularity has spread through the rest of the Peninsula, with each region having its own version or recipe of the caponata. In this version, Chef Charles Caruso of the Hotel Aiglon in Paris, France, has chosen to make caponata, Neapolitan style. Tuna and anchovies are added into the traditional Sicilian aubergine or eggplant. Because of that, the resulting dish takes on a more filling and complex character compared to the original version.

2. In the same pan, heat some olive oil. Sauté the garlic, chopped onions and celery. Allow onions to perspire then add diced tomatoes. Add the olives, capers, tuna or anchovy, thyme, and bay leaves.

3. Put back the cooked eggplants into the pan with the other ingredients. Mix.

4. Pour some wine vinegar and sugar. Stir then season with salt and pepper.

5. Arrange a layer of lettuce on the serving dish. Transfer the caponata on top of the lettuce then garnish with tomatoes.