Sicilian Eggplant Caponata

Be the first to rate

(No Ratings Yet)

Loading...

Sicilian Eggplant Caponata is a vibrant sweet-and-sour vegetable stew featuring tender eggplant, celery, tomatoes, briny olives, and capers balanced with vinegar and sugar. Served warm, at room temperature, or even chilled, it is one of Sicily's most beloved antipasti and shines alongside crusty bread or grilled fish.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 13 gSugar
• 5 gProtein
• 580 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 2.2 mgIron
• 15 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Eggplant

• 2 medium Italian eggplants (about 1 1/2 lb), cut into 3/4-inch dice
• 1 tablespoon kosher salt, for drawing out moisture
• 1/3 cup extra-virgin olive oil, divided

For the Vegetable Base

• 1 large yellow onion, finely diced
• 3 celery stalks, finely diced
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste

For the Agrodolce Sauce

• 1 can (14 oz) crushed San Marzano tomatoes
• 1/2 cup pitted green Castelvetrano olives, roughly chopped
• 3 tablespoons nonpareil capers, rinsed
• 1/4 cup golden raisins
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup red wine vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste

For Finishing

• 1/4 cup fresh basil leaves, torn
• 2 tablespoons flat-leaf parsley, chopped
• Extra-virgin olive oil, for drizzling

Directions

1. Toss the diced eggplant with the kosher salt in a colander set over a bowl; let stand for 20 minutes to draw out bitter moisture, then pat thoroughly dry with paper towels.
2. Heat 3 tablespoons of olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add the eggplant in a single layer (work in two batches if needed) and cook, turning occasionally, until deeply golden brown on all sides, about 7-8 minutes per batch. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the same pan. Add the onion and celery and cook, stirring often, until softened and lightly golden, about 6-7 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
4. Pour in the crushed tomatoes, then add the olives, capers, raisins, pine nuts, red pepper flakes, 1 teaspoon salt, and several grinds of black pepper. Simmer gently for 10 minutes to concentrate the flavors.
5. Stir in the vinegar and sugar, return the eggplant to the pan, and simmer for another 8-10 minutes, until the sauce is thick, glossy, and the eggplant is silky and fully infused. Taste and adjust salt, sugar, or vinegar to balance the sweet-sour profile.
6. Remove from the heat and let the caponata rest for at least 15 minutes (or until room temperature) to let the flavors meld. Fold in the torn basil and parsley just before serving, drizzle with a thread of olive oil, and serve with toasted sourdough or alongside grilled fish.

Cook’s Notes

• Salting the eggplant ahead of time is non-negotiable for a creamy, non-greasy texture and less bitterness.
• Caponata is one of those dishes that tastes even better the next day, so consider making it a day ahead and storing it in the fridge.
• Serve it slightly warm or at room temperature; chilling it dulls the sweet-sour contrast that defines the dish.
• If Castelvetrano olives are unavailable, use any mild, buttery green olive and avoid heavily cured or salty varieties.
• For a heartier main, spoon the caponata over toasted rustic bread, toss it with pasta, or use it as a topping for bruschetta.

You might also like

European

Roman-Style Braised Artichokes

European

Roman-Style Grilled Lamb Chops with Rosemary and Garlic

Desserts

Blood Orange and Rosemary Olive Oil Cake with Whipped Ricotta

European

Italian Meatballs in Tomato Sauce