Zesty Italian Caponata with Ricotta Salata and Pine Nuts
A Vibrant Mediterranean Vegetable Stew
This traditional Sicilian dish is an exquisite blend of eggplant, tomatoes, and flavorful herbs, topped with creamy ricotta salata and toasted pine nuts for a crunchy finish.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Caponata
For the Garnish
Preparation
Marinating the Eggplant
Place Eggplant in Colander
Place eggplant cubes in a colander and sprinkle with salt.
Drain Eggplant
Let it drain for 30 minutes to remove bitterness.
Rinse and Dry Eggplant
Rinse in cold water, pat dry with paper towels.
Ensure eggplant is thoroughly dried to prevent sogginess.
Preparing the Tomato Base
Heat Oil
Heat olive oil in a large pan over medium heat.
Add Onions and Garlic
Add onions and garlic, and sauté until translucent.
Add Bell Pepper and Tomatoes
Stir in red bell pepper and tomatoes; cook until softened.
Use ripe, fresh tomatoes for a robust flavor.
Cooking Process
Sauté Vegetables
In the same pan with the tomato base, add eggplant, olives, and capers; cook until eggplant is tender.
Add Flavor
Stir in red wine vinegar and sugar, then simmer for 15-20 minutes.
Finish & Season
Season to taste with salt and pepper and garnish with pine nuts and ricotta salata.
Plating & Serving
Zesty Italian Caponata with Ricotta Salata and Pine Nuts
Zesty Italian Caponata with Ricotta Salata and Pine Nuts
Plating & Serving
Serve the caponata in a shallow bowl, topped with crumbled ricotta salata, toasted pine nuts, and fresh basil for an aromatic presentation.