Description
Caponata is a traditional Sicilian eggplant dish that blends sweet, salty, and sour flavors in the best way. It’s made with sautéed eggplant, tomatoes, olives, capers, and a hint of vinegar and sugar. Serve it warm or chilled as a side dish, topping for crostini, or as part of an antipasto platter.
Ingredients
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2 medium eggplants, diced (about 1 1/2 lbs)
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Salt, for sweating eggplant
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1/4 cup olive oil (plus more as needed)
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1 small yellow onion, diced
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2 celery stalks, diced
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1 red bell pepper, diced
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3 cloves garlic, minced
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1 (14 oz) can diced tomatoes (or 1 1/2 cups fresh chopped tomatoes)
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2 tbsp tomato paste
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1/4 cup green or black olives, chopped
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2 tbsp capers, drained
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2-3 tbsp red wine vinegar
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1 tbsp sugar
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2 tbsp golden raisins (optional)
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Black pepper, to taste
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Fresh parsley or basil, for garnish
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Optional: toasted pine nuts, for topping
Instructions
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Prep the eggplant:
Place diced eggplant in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry. -
Sauté the eggplant:
In a large skillet, heat 2–3 tbsp olive oil over medium heat. Cook eggplant in batches until golden and soft (about 8–10 minutes). Remove and set aside. -
Cook the veggies:
Add more oil if needed. Sauté onion, celery, and bell pepper until soft (about 5 minutes). Add garlic and cook 1 more minute. -
Build the flavor:
Stir in tomatoes, tomato paste, olives, capers, raisins (if using), vinegar, and sugar. Simmer for 5 minutes, then return eggplant to the pan. -
Simmer:
Reduce heat and simmer gently for 10–15 minutes. Taste and adjust seasoning with salt, pepper, or more vinegar/sugar as needed. -
Cool and serve:
Let cool to room temperature. Serve with toasted bread or as a side. Garnish with herbs and pine nuts if desired.
Notes
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Make ahead: Caponata tastes even better the next day after the flavors meld.
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Serving ideas: On crostini, over grilled fish or chicken, or as a side to pasta.
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Storage: Keeps in the fridge up to 5 days. Can be served warm or chilled.