Italian

Caponata

Name: Caponata
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplants, cut into 1-inch cubes; 1 large onion, finely chopped; 3 celery stalks, chopped; 400g (1 can) crushed tomatoes; 1/2 cup pitted green olives (like Castelvetrano), roughly chopped; 3 tbsp salted capers, rinsed well; 1/4 cup white wine vinegar; 1 tbsp granulated sugar; Olive oil for frying, salt, and fresh basil

A Sicilian eggplant dish consisting of a cooked vegetable salad.

45 minutes

Serves 4

Appetizer/Side

Contains common allergens

celery

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Instructions

6 steps

1
Fry the Eggplant: Heat 1/2 inch of olive oil in a large, deep skillet over medium-high heat. Fry the eggplant cubes in batches until they are deeply browned and tender (about 5-7 minutes per batch). Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

2
Sauté the Vegetables: Discard all but 3 tablespoons of the oil from the skillet. Reduce heat to medium. Add the chopped onion and celery. Sauté for 8-10 minutes until the vegetables are very soft and translucent.
3
Build the Sauce: Add the crushed tomatoes, chopped olives, and rinsed capers to the skillet. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
4
The Agrodolce (Sweet and Sour): In a small cup, dissolve the sugar into the white wine vinegar. Pour this mixture into the simmering tomato sauce. Stir well and let it cook for another 2-3 minutes until the harsh vinegar smell dissipates.
5
Combine: Return the fried eggplant to the skillet. Gently fold everything together so the eggplant absorbs the sweet and sour sauce without breaking down completely. Simmer for 5 more minutes.
6
Cool and Serve: Remove from the heat and stir in a handful of torn fresh basil leaves. Caponata is best served at room temperature, or even better, the next day after chilling in the fridge, allowing the agrodolce flavors to deeply penetrate the eggplant. Serve with crusty bread.

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