Sicilian-style penne caponata. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. This caponata sauce stars eggplant, olives, capers, and sherry vinegar, creating a magical marriage of sweet and sour flavors that's perfect over fresh pasta. Bring a medium sauce pot of generously salted water to a boil for the penne.

I added raisins to the recipe. It works well with the sour/sweet taste of the dish. Sicilian Caponata. this link is to an external site that may or may not meet accessibility guidelines. You can have Sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sicilian-style penne caponata

It's 1 of Aubergine.
It's 1 of Red onion.
It's 1 of Red pepper.
You need 225 g of Sausage meat.
It's 15 g of Apple cider vinegar.
It's 200 g of Penne pasta.
You need 30 g of Black olives.
It's 40 g of Hard Italian cheese (grated).
It's 1 of Chicken oxo cube.
Prepare 100 ml of water.
It's Pinch of sugar.

Trova immagini stock HD a tema Sicilian Caponata Pine Nuts Farmstyle e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Sicilian Caponata with pine nuts.farm-style. travel. style + home. deals. issue archive. The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island's traditional vegetable. Like many other Sicilian recipes, Caponata recipe is strongly influenced by the cuisines of the countries had been dominated the island over the centuries.

Sicilian-style penne caponata instructions

Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt..
Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking..
Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated..
Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins).
Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking.
Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top.

Caponata is one of the quintessential dishes of Sicily, and so you'd think there would be a definitive version. The thing about Italians, food and tradition is that everyone has their own twist even on the classics, whether its a family adaptation or a regional spin. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Nonna Sara's recipe is easy and quick for an Sicilian Caponata Recipe - Italian Eggplant Appetizer. This version is all vegetables and the flavors are bursting with each bite.