I've made this sicilian caponata but it's not quite right

[Happytodayhappytomorrow]

I followed this recipe

www.deliciousmagazine.co.uk/recipes/antonio-carluccios-caponata-siciliana-sicilian-vegetable-stew/

I think that perhaps I didn't soften the onions enough as they still taste a tad crunchy plus the celery definitely has too much bite I think.

it's nice, but not quite right. I want it to be denser - it's quite runny. And it's light coloured and something tells me it should be darker/richer.

Any tips/suggestions gratefully received.

TIA

Cook it longer ?

Thanks Helenluvsrob.
It's been on the hob for over 1 hour now, gently. I'm inclined to leave it much longer still.

Lovely when its crunchy. Don't over cook it - it will be mush. the sauce is supposed to be runny isn't it?

Add a bit more tom puree or a bit of sweet paprika?

I had the caponata last night and it's really not right.

Shall I blitz it into a pasta sauce?

bump

I'd just reheat, always better when heated on second day

Raera that’s what I’d done but it was still not nice. Edible for sure but just not right. I blitzed it and made a chicken pasta bake with it instead which we all enjoyed so it wasn’t wasted

You'd get colour from cooking the onions for longer, like you suggest.

For future reference @Happytodayhappytomorrow, this recipe is delicious. You need to scroll down to find the recipe after all the bumpf. I think it's partly to do with using lots of tomato purée.

Thanks Kitty
I shall try that recipe.

My Mum used to always make it. Her trick with the onions & celery was to add just a touch of water to the pan & put the lid on.
Only a tiny amount to help soften the onions & celery on a low heat.

I make this regularly; I do a Hello Fresh version with sausage meat that is lovely despite not being totally traditional.

I roast aubergine, pepper and courgettes in the oven. Fry off celery until soft and then add garlic. Add sausage meat is using (I try to use Italian sausage with fennel). Tin of chopped toms. Tbsp of wine vinegar. Boil off, then set to simmer. When cooked down and thickened I add the roast veg, and serve with ciabatta.

You need to fry the aubergine first, then take it out of the pan, add more oil and fry the onions and garlic, then add tomato purée and add the aubergines back in. I use a tin of chopped tomatoes, I only use fresh if it’s full tomato season and I’ve bought them from the farm shop. You also need to add red wine vinegar, not white. It does make a difference.

Add a teaspoon or two brown sugar, worcestershire sauce (Or henderson's relish which is similar but veggie) and some sweet chilli sauce. I always do this when something needs that darker/richer element. For thickness, just simmer it down slowly, or include something like beans or potatoes and gently mash a few of them and stir in.

Also you should use black olives, there are strongly flavoured ones for cooking with. Or a mixture of black and green. Capers need to be the salted ones, not from a jar in vinegar.

I make it a lot, I don’t always add raisins (a throwback to Arab dominance in Sicily) and it tastes better at room temperature, so you need to make it and let it sit. Serve with a very salty cheese, like pecorino or mature ricotta, it contrasts the aubergines and the sweet/sour flavour beautifully.