Caponata, colorful fried vegetables in a sweet and sour sauce, is one of the most famous Sicilian side dishes. Recipes vary from province to province, from family to family, but all incorporate a distinct sweet and sour sauce. This lighter riff with pumpkin calls for sautéing, rather than frying, vegetables.
How to make sweet and sour pumpkin caponata
Ingredients for 4
1 lb. pumpkin pulp, diced
2 garlic cloves, peeled and whole
2 shallots, chopped
1 celery stalk, chopped coarsely
2 Tbsp. salted capers
3 Tbsp. sultana raisins
¼ cup green olives
6 dry tomatoes
1Tbsp. maple syrup
1 Tbsp. vinegar
extra-virgin olive oil
salt
Method
Rehydrate the dried tomatoes by soaking them in lukewarm water, then rinse the capers and set aside. Drain the tomatoes and chop.
Heat 4 Tbsp. oil in a large pan, add the pumpkin, shallots, celery, garlic cloves, and salt, and cook for around 10 minutes, stirring occasionally with a wooden spoon.
Add a glass of water, olives, capers, and cook for another 10 minutes over high heat.
Add the tomatoes then, at the end of cooking, sprinkle with vinegar and maple syrup and let sit for a few minutes to absorb the flavor.
Mix well and, if desired, serve topped with a chopped herb of your choice (thyme, rosemary, parsley).