Sicilian caponata

by: Jérémie Conan

  • Preparation 45 min
  • Portions 6 pers.

Ingredients needed

  • 1 eggplant thinly sliced
  • (6 tbsp) 90 g Intense Favuzzi extra virgin olive oil 
  • 60 ml (4 tbsp) Favuzzi organic white condiment 
  • 2 onions, cut into strips
  • 3 cloves garlic, chopped
  • 30 ml (2 tbsp) Fresh thyme
  • 398 ml (1/2 can) Favuzzi Italian tomatoes 
  • 1 stalk celery cut diagonally
  • 45 ml (3 tbsp) Capers
  • 45 ml (3 tbsp) Sour cream
  • 45 ml (3 tbsp) Of crushed pistachios
  • 1 handful of rocket leaves
  • Salt and pepper

Get the list of ingredients by email

Steps of preparation

  1. Preheat oven to 180°C (350°F).
  2. Heat some Planeta olive oil in a pan and brown the onions over low heat.
  3. Add garlic and fresh thyme.
  4. Sauté over medium heat for 2 minutes (do not let garlic brown).
  5. Stir in tomatoes and simmer gently for about 15 minutes or until liquid has evaporated.
  6. Season and set aside.
  7. Brown eggplant slices on the grill without oil.
  8. Place on a baking sheet and drizzle with olive oil.
  9. Finish cooking in the oven (10 minutes), then cut into strips.
  10. In a large bowl, combine onion-tomato blend, eggplant strips, celery slices, capers and vinegar.
  11. Carefully toss with arugula, then season.
  12. Transfer to a plate and top with a tablespoon of sour cream.
  13. Sprinkle with crushed pistachios and add a drizzle (or more!) of Planeta extra virgin olive oil.
  14. Serve as a side dish with fish.
  15. For the picture, we seared a quality tuna steak over medium heat for 2-3 minutes on each side. We then cut it into cubes and divided them between plates before serving.

Favuzzi is also

A selection of
handcrafted products
of quality

Shop online

A reference
on olive oil

Learn all about olive oil