Caponata
Transport your taste buds to Sicily with this authentic caponata—a rich, sweet-sour eggplant dish bursting with Mediterranean flavors!
Equipment
- Large heavy-bottomed pan
Ingredients
The Foundation
- 2 large eggplants about 2 lbs, cut into ¾-inch cubes
- ⅓ cup olive oil divided
- 1 large yellow onion diced
- 3 celery stalks diced
The Flavor Builders
- 3 tbsp capers rinsed
- ½ cup green olives pitted & chopped (Castelvetrano recommended)
- ¼ cup pine nuts toasted
- 3 tbsp golden raisins or diced dried apricots
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
The Agrodolce (Sweet-Sour) Element
- 3 tbsp red wine vinegar or sherry vinegar
- 1 tbsp sugar or honey
Aromatics & Finishing Touches
- 3 garlic cloves minced
- 2 tbsp fresh basil chopped
- 1 tbsp fresh mint chopped
- ½ tsp red pepper flakes adjust to taste
- Salt & black pepper to taste
Instructions
1️⃣ Prep the Eggplant
- Place eggplant cubes in a colander, sprinkle with 1 tbsp salt, and let sit for 30 minutes to draw out bitterness.
- Rinse well and pat completely dry with paper towels.
2️⃣ Cook the Eggplant
- Heat ¼ cup olive oil in a large pan over medium-high heat.
- Cook eggplant in batches (avoid overcrowding) for 5-7 minutes per batch, until golden brown. Set aside.
3️⃣ Build the Base
- In the same pan, add remaining olive oil and reduce heat to medium.
- Sauté onion and celery until soft (6-8 minutes).
- Add garlic & red pepper flakes, cooking for 30 seconds.
4️⃣ Combine & Simmer
- Stir in tomato paste and cook 2 minutes until slightly caramelized.
- Add crushed tomatoes, capers, olives, pine nuts, and raisins. Stir gently.
- Return the eggplant to the pan.
5️⃣ Add the Sweet-Sour Touch
- Pour in red wine vinegar & sugar, stirring carefully.
- Simmer for 15-20 minutes, stirring occasionally, until thickened.
6️⃣ Finish & Rest
- Remove from heat and stir in basil & mint.
- Season with salt & pepper to taste.
- Let rest 30 minutes before serving (flavors develop best overnight).
Notes
✅ Sicilian Seafood Caponata 🦑
- Add ½ lb chopped shrimp or calamari during the last 5 minutes of cooking.
- Replace half the eggplant with 2 large roasted red peppers.
- Add 1 cup roasted butternut squash and ½ tsp cinnamon for a warm twist.
- Use jarred roasted eggplant, drained well. Add balsamic vinegar for depth.
- Stir in 1-2 tbsp Calabrian chili paste and substitute green olives for oil-cured black olives.
- Serve over toasted bread with burrata or ricotta.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!