Description
Caponata is a classic Sicilian eggplant relish featuring a harmonious blend of sautéed eggplant, peppers, celery, tomatoes, olives, raisins, and capers. This sweet and tangy vegetable medley is simmered until tender and served at room temperature, making it perfect as an antipasto, side dish, or topping for bread.
Ingredients
Vegetables and Fruits
- 1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes
- 1 medium yellow onion, diced
- 2 celery stalks, sliced ¼-inch (6-mm) thick
- 1 red, orange, or yellow bell pepper, cut into ½-inch (8-mm) chunks
- 2 ripe plum tomatoes, chopped
Oils and Fats
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- ¼ cup pine nuts
Seasonings and Condiments
- 1¼ teaspoon salt, divided
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- ¼ cup green olives, pitted and sliced (such as Castelvetrano or Gaeta)
- 3 tablespoons raisins
- 2 tablespoons capers, drained and rinsed
- 1½ teaspoons sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the eggplant: Place the cubed eggplant in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 45 to 60 minutes to draw out excess moisture. Afterward, pat the eggplant firmly with paper towels or a clean dish towel to absorb moisture.
- Cook the eggplant: Heat ¼ cup (60 ml) olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes (it will shrink significantly). Using a slotted spoon, remove the eggplant and set aside on a plate.
- Sauté vegetables: In the same pan, add 2 tablespoons more olive oil, then add the onion, celery, and bell pepper. Season with the remaining ¼ teaspoon salt and a few grinds of black pepper. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes until softened but not browned; reduce heat if necessary.
- Add flavorings: Stir in the chopped tomatoes, tomato paste, sliced olives, raisins, capers, and sugar. Cook for 2 to 3 minutes, allowing the flavors to combine.
- Deglaze with vinegar: Add the red wine vinegar and cook for 1 to 2 minutes until it evaporates.
- Combine and simmer: Return the cooked eggplant to the pan and stir to combine. Let everything simmer gently over low heat for a few minutes to meld the flavors. Remove the caponata from the heat and let it cool to room temperature.
- Toast pine nuts: Meanwhile, toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Transfer immediately to a bowl to stop the cooking and set aside.
- Finish and serve: Before serving, stir in the toasted pine nuts and chopped fresh basil. Taste and adjust seasoning with additional salt, sugar, vinegar, or basil as desired.
Notes
- Salting the eggplant helps remove bitterness and reduces moisture, yielding a better texture.
- Do not let the vegetables brown while sautéing; cooking until softened preserves their delicate flavors.
- Caponata can be served warm or at room temperature and tastes even better the next day as flavors meld.
- Toast pine nuts carefully, as they can burn quickly.
- Adjust sweetness or acidity by varying the sugar and vinegar to your personal preference.
- This dish pairs wonderfully with crusty bread or as a condiment for grilled meats and fish.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
