Eggplant caponata: the traditional recipe

Caponata: which eggplant to use? 

The ideal eggplant for caponata is theblack oval , also known as "durona di Palermo," with a compact pulp and few seeds (perfect for cutting into chunks), which thanks to its particular texture absorbs little oil, and is therefore good for frying.

In the absence of this variety, you can opt for roundpurple, with fairly similar characteristics.

When buying them, in addition to keeping in mind the fact that eggplants generally the smaller they are, the tastier they are, make sure:

• Eggplants are neither too hard nor too soft.
• The skin is shiny, even, and wrinkle-free.

• The texture be toned and elastic.

Eggplant is the star of caponata: be sure to purge it first by letting it rest after dusting it with coarse salt, so it will lose all the bitter liquid inside.

Without fried eggplant (in olive oil) it is not a true caponata! 

There is no excuse: caponata should be made with fried eggplant, and eggplant should be fried in olive oil. Why prefer the latter to seed oil? The reasons are more than one:

• Olive oil has a high smoke point and holds up well to high temperatures without burning and degrading, emitting harmful substances.
• Olive oil is lighter and healthier than seed oil, which contains fats that are altered during cooking, going to weigh down the liver.
• Thanks to the fact that it is very heat resistant, you can safely get the olive oil up to the 180-190° needed to fry the eggplant at its best, forming that crust on the surface that can keep it dry inside.

We used Farchioni Olive Oil, with a delicately fruity flavor, pleasantly fragrant, ideal for dry and light frying.

To best fry the eggplants for caponata, remember to use a large frying pan, and do not skimp on the oil (it should cover them completely).

One last recommendation: dip them in oil that is already very hot; only then will they instantly form the crust that is essential to prevent them from soaking in oil.