Description
Sicilian caponata brings Mediterranean magic to your plate, blending sweet and tangy eggplant with olives and capers. Rustic flavors dance in this classic Italian dish, inviting you to savor a delightful culinary journey through Sicily’s rich gastronomic tradition.
Ingredients
Scale
- 2 medium eggplants, diced (about 680 grams)
- ¼ cup (60 ml) olive oil (plus more as needed)
- 1 (14 oz / 400 g) can diced tomatoes (or 1 ½ cups fresh chopped tomatoes)
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2–3 tablespoons red wine vinegar
- ¼ cup green or black olives, chopped
- 2 tablespoons capers, drained
- 2 tablespoons golden raisins (optional)
- 1 tablespoon sugar
- Salt, for sweating eggplant
- Black pepper, to taste
- Fresh parsley or basil, for garnish
- Optional: toasted pine nuts, for topping
Instructions
- Prepare Eggplant: Salt diced eggplant in a colander to extract moisture, then rinse and thoroughly dry with paper towels to ensure optimal texture and reduced bitterness.
- Sear Vegetables: Heat olive oil in a large skillet and methodically brown eggplant in batches until golden and tender, creating a caramelized exterior. Transfer cooked eggplant to a separate plate.
- Create Base: In the same skillet, sauté onions, celery, and bell peppers until they become translucent and fragrant. Introduce minced garlic and briefly cook to release its aromatic qualities.
- Develop Complex Flavor Profile: Incorporate tomatoes, tomato paste, briny olives, tangy capers, sweet raisins, robust vinegar, and a touch of sugar. Allow ingredients to meld together by simmering and creating a rich, harmonious sauce.
- Integrate and Simmer: Return seared eggplant to the skillet, gently combining with the vegetable mixture. Reduce heat and let the caponata simmer, allowing flavors to intensify and ingredients to become tender and well-integrated.
- Finalize and Present: Remove from heat and let the caponata cool to room temperature, which helps flavors develop fully. Garnish with fresh herbs and toasted pine nuts, then serve alongside crusty bread or as a vibrant side dish.
Notes
- Remove excess moisture by salting diced eggplant for 30 minutes, preventing soggy texture and reducing bitterness.
- Fry eggplant in separate batches to ensure even golden-brown color and prevent overcrowding the pan, which leads to steaming instead of crispy sautéing.
- Carefully adjust vinegar and sugar levels to create a harmonious flavor profile, tasting and tweaking as you simmer the caponata.
- Allow caponata to cool completely, letting flavors meld and intensify, making it an ideal make-ahead dish that tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg