Each holiday season, you’re bound to receive at least one party invitation bearing that dreaded word, a word known to strike fear in the heart of even the most creative cook. That word is, of course, ‘potluck’ – and you’re not alone in your disdain for it. Finding a party food that feeds a crowd isn’t easy, and finding one that doesn’t take up valuable oven space, doesn’t take hours to prepare and one that steals the show (you have a reputation to uphold!) can seem a downright insurmountable task.
That’s where the traditional Sicilian dish caponata comes in. Caponata is a bold, flavourful vegetable stew that takes advantage of one of the most beloved flavours of authentic Italian food, sweet and sour agrodolce. Though recipes vary, caponata is typically loaded with aubergine, celery, onions, tomatoes and bright, briny additions like capers and olives. Red wine vinegar adds a pleasant, distinct zing, and ample amounts of extra virgin olive oil make the whole thing indulgent. It’s easy, forgiving and even better served at room temperature: the ideal make-ahead dish for your festive gathering.
Of course, caponata is objectively delicious, but we will admit that we’re a bit biased when it comes to our passion for the dish. After all, it showcases the ingredients we grew up with, the ones that form the basis of our family’s livelihood. Our great-grandfather Luigi Diforti started making and selling antipasti in Caltanissetta, a Sicilian village, in 1875. His olives made their way into countless simmering pots of caponata, and his business grew into what is now Diforti, the Italian deli online that you know and love.
Perhaps the most beautiful thing about caponata is its simplicity: between your local farmer’s market and our online store, you can easily find everything you need to whip up this fantastic dish. There’s no need to run out to an expensive Italian delicatessen in London, traipsing around the city to find obscure herbs and spices. With fresh produce, pantry staples and authentic Italian ingredients, you’re sure to earn yourself all of the compliments at your next potluck – and you’ll be stress-free!
Sicilian Caponata
Olive oil
3 large aubergines, cut into cubes
1 onion, peeled and thinly sliced
3 celery sticks, chopped
4 large tomatoes, chopped
2 tbsp. capers, rinsed and dried
40g green olives, pitted and chopped
3 tbsp. red wine vinegar
1 tbsp. sugar
¼ tsp. chilli flakes
Fresh basil leaves, for garnish
Rustic bread, for serving
Coat the bottom of a large skillet with olive oil and place over medium heat. Add the aubergine and onion and cook until soft, golden and fragrant. Next, add the celery and cook until it begins to colour. Add the tomatoes and cook until they start to break down. Season with salt and pepper to taste. Stir in the capers, olives, red wine vinegar, sugar and chilli flakes. Turn the heat down, cover the skillet and simmer for about 40 minutes, until the vegetables are soft.
Serve the caponata warm, or allow it to cool to room temperature – this dish is great both ways! Drizzle with extra virgin virgin olive oil, garnish with fresh basil leaves and serve with slices of rustic bread.