Description
Sicilian caponata brings together eggplant, tomatoes, and olives in a symphony of sweet-and-sour flavors. Rich with Mediterranean herbs and balanced tanginess, this classic Italian dish offers a delightful culinary journey you’ll savor to the last bite.
Ingredients
Scale
Main Vegetables:
- 2 medium eggplants, diced (about 1.5 pounds / 680 grams)
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
Tomato Base:
- 1 (14 ounces / 400 grams) can diced tomatoes (or 1.5 cups fresh chopped tomatoes)
- 2 tablespoons tomato paste
Additional Ingredients:
- ¼ cup olive oil (plus more as needed)
- 3 cloves garlic, minced
- ¼ cup green or black olives, chopped
- 2 tablespoons capers, drained
- 2–3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons golden raisins (optional)
Salt and Seasonings:
- Salt, for sweating eggplant
- Black pepper, to taste
Garnish:
- Fresh parsley or basil, for garnish
- Optional: toasted pine nuts, for topping
Instructions
- Purge excess moisture from eggplant cubes by salting them thoroughly in a colander for half an hour, then rinse and thoroughly dry with clean kitchen towels.
- Heat generous olive oil in a spacious skillet over medium temperature, carefully frying eggplant pieces in multiple batches until they transform into golden, tender morsels, approximately 8-10 minutes per batch.
- Remove eggplant and utilize the same skillet, adding additional oil if necessary, to gently sauté chopped onions, celery, and bell peppers until they soften and become translucent.
- Introduce minced garlic and cook briefly, allowing its aromatic essence to permeate the vegetable mixture.
- Incorporate diced tomatoes, concentrated tomato paste, briny olives, tangy capers, sweet raisins, robust vinegar, and a touch of sugar into the vegetable medley.
- Simmer the mixture for approximately 5 minutes, creating a rich, complex flavor profile.
- Reintroduce the previously cooked eggplant to the skillet, allowing all ingredients to meld together harmoniously.
- Reduce heat and let the caponata gently simmer, stirring occasionally, for 10-12 minutes until the sauce thickens and flavors intensify.
- Adjust seasoning with salt, pepper, additional vinegar, or sugar to achieve a balanced taste.
- Allow the caponata to cool to room temperature, developing deeper flavors as it rests.
- Serve alongside crusty bread or as a versatile side dish, optionally garnishing with fresh herbs and toasted pine nuts for added texture and visual appeal.
Notes
- Sweat eggplant before cooking to remove excess moisture and prevent soggy texture by salting and letting it sit for 30 minutes.
- Use high-quality extra virgin olive oil for richer flavor and better caramelization when sautéing vegetables.
- Adjust sweetness and acidity by carefully balancing vinegar and sugar to create a harmonious taste profile that complements the vegetables.
- Make this dish vegan-friendly by ensuring all ingredients are plant-based and serve as a versatile appetizer or side dish that works well with multiple cuisines.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg