Authentic Classic Caponata
This Sicilian Caponata is a vibrant, savory-sweet dish made with eggplant, olives, capers, and vinegar. A classic Mediterranean appetizer or side dish.
Ingredients
For the Caponata
- 2 large eggplants peeled and cut into cubes
- 1 medium onion diced
- 2 celery stalks chopped
- ½ cup green olives pitted and chopped
- 2 tbsp capers drained
- 1/4 cup raisins optional
- 1/4 cup pine nuts
- 400 g diced tomatoes fresh or canned
For the Sweet-and-Sour Sauce
- 60 g red wine vinegar 1/4 cup
- 60 g sugar 1/4 cup
- 40 g tomato paste 2-3 tbsp
For the Garnish
- Fresh basil or parsley chopped (optional)
Instructions
- Prepare the Eggplants• Cut & Salt: Cut the eggplants into 1-inch cubes. Sprinkle generously with salt and let them rest in a colander for 30 minutes to draw out bitterness.Rinse & Dry: • Rinse thoroughly under cold water and pat dry with a clean kitchen towel.
- Cooking Options• Fry: Heat 1/4 cup olive oil in a skillet over medium-high heat. Fry the eggplant cubes in batches for 5-7 minutes until golden and tender. Place on paper towels to drain excess oil.• Bake: Preheat oven to 400°F (200°C). Toss eggplant cubes with 2-3 tbsp olive oil, spread in a single layer on a parchment-lined sheet, and bake for 20-25 minutes, flipping halfway, until golden and tender.
- Blanch the Celery• Prepare Celery: Trim ends and cut the celery into 1/2-inch pieces.• Boil Water: Bring water to a boil in a medium pot, adding a pinch of salt (optional).• Blanch: Add celery to the boiling water and cook for 2-3 minutes until al dente.• Ice Bath: Transfer celery to an ice bath to stop cooking and preserve color. Drain well on towels.
- Cook the Vegetables• Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and celery, cooking until softened (5-7 minutes).• Stir in diced tomatoes and simmer for 15 minutes.• Add green olives, capers, pine nuts, and raisins (if using). Simmer for another 10 minutes.
- Make the Sweet-and-Sour Sauce• In a small bowl, whisk together red wine vinegar, sugar, and tomato paste until smooth.
- Combine and Simmer• Add the cooked eggplant to the skillet with the sautéed vegetables.• Pour the sweet-and-sour sauce over the mixture and stir well.• Let simmer over low heat for 10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- Finish and Serve• Remove from heat and garnish with fresh basil or parsley, if desired.• Serve warm or at room temperature with crusty bread or as a side dish.
Notes
Enhancements and Variations:
- Toasted pine nuts can add extra crunch and nuttiness if added just before serving.
- A drizzle of balsamic vinegar or a sprinkle of crumbled feta cheese enhances flavor.
- Frying: Estimated absorbed oil for 2 large eggplants is around 5 tablespoons (~600 calories).
- Baking: Estimated absorbed oil when using 1.5 tbsp is about 180 calories.