Flavors Worth Savoring
Caponata: A Sweet and Sour Sicilian Eggplant Dish
Course: AppetizerCuisine: ItalianDifficulty: ModerateServings
4
servingsPrep time
50
minutesCooking time
40
minutesCalories
180
kcalRecipe Overview:
Caponata is a traditional Sicilian dish made from sautéed eggplant, tomatoes, onions, and celery, all simmered together in a sweet and sour sauce. The dish is flavored with capers, olives, and vinegar, creating a complex and delicious balance of flavors. Caponata is often served as an appetizer, side dish, or even as a topping for bruschetta. Its rich, tangy taste and vibrant colors make it a popular choice in Mediterranean cuisine.
Ingredients
Eggplant: 2 medium, diced into 1-inch cubes
Onion: 1 large, finely chopped
Celery Stalks: 2, chopped
Tomatoes: 4 medium, ripe, diced (or 1 can of diced tomatoes)
Green Olives: ½ cup, pitted and sliced
Capers: 2 tablespoons, rinsed
Red Vinegar: ¼ cup
Sugar: 1 tablespoon
Pine Nuts: 2 tablespoons, lightly toasted (optional)
Raisins: 2 tablespoons (optional, for added sweetness)
Extra Virgin Olive Oil: ¼ cup
Fresh Basil: ¼ cup, chopped
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
Directions
- Prepare the Eggplant:
Place the diced eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture. Rinse and pat dry with paper towels. - Prepare the Eggplant:
Place the diced eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture. Rinse and pat dry with paper towels. - Cook the Vegetables:
In a large pan, heat half of the olive oil over medium heat. Add the eggplant and sauté until golden and softened, about 10 minutes. Remove the eggplant and set aside.
In the same pan, add the remaining olive oil. Sauté the chopped onion and celery until softened, about 5-7 minutes. - Add the Tomatoes and Flavorings:
Add the diced tomatoes to the pan with the onions and celery, cooking until the tomatoes break down and form a sauce, about 10 minutes.
Stir in the olives, capers, and cooked eggplant. Add the red vinegar and sugar, and stir to combine. - Simmer and Finish:
Reduce the heat to low and let the caponata simmer for about 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
If using, stir in the toasted pine nuts and raisins for added texture and sweetness.
Season with salt and pepper to taste, and finish with chopped fresh basil. - Serving Suggestions:
Caponata can be served warm, at room temperature, or chilled. It’s often enjoyed as a side dish with grilled meats or fish, an appetizer with crusty bread, or as a topping for crostini or pasta.
Notes
- Eggplant: The star of the dish, eggplant absorbs the flavors of the sweet and sour sauce while adding a tender, meaty texture.
Capers and Olives: These ingredients add a briny, tangy flavor that is essential to the dish’s characteristic sweet and sour balance.
