Authentic Sicilian Eggplant Caponata Recipe
Sicilian Caponata is a classic eggplant dish that features a medley of vegetables, including bell peppers, tomatoes, and olives, combined with sweet and sour flavors from vinegar and sugar. This dish is perfect as an appetizer, side dish, or even a main course served with crusty bread.
Equipment
- 1 large skillet or sauté pan
- 1 cutting board
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon
- 1 spatula
- 1 large bowl for cooling
Ingredients
- 2 medium eggplants About 1 pound each, diced.
- 1 large onion Finely chopped.
- 2 stalks celery Diced.
- 1 bell pepper red or green Chopped.
- 4 medium ripe tomatoes Chopped or 1 can of diced tomatoes.
- ½ cup green olives Pitted and chopped.
- ¼ cup capers Rinsed.
- ¼ cup red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- to taste fresh basil leaves For garnish.
Instructions
- Dice the eggplants and place them in a large bowl sprinkled with salt. Let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent.
- Add the diced celery and bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the eggplant to the skillet, and cook for about 15 minutes, stirring frequently, until the eggplant is tender and slightly browned.
- Mix in the chopped tomatoes, olives, capers, red wine vinegar, sugar, salt, and black pepper. Stir well to combine all ingredients.
- Reduce the heat to low and allow the mixture to simmer for about 15 minutes, stirring occasionally. This will help meld the flavors together.
- Once done, remove the skillet from heat and let the caponata cool to room temperature. This dish is traditionally served at room temperature.
- Before serving, garnish with fresh basil leaves.
Notes
Caponata can be made a day in advance, as the flavors continue to develop and improve when allowed to rest.
This dish can be served on its own, with bread, or as a side dish to grilled meats.
Adjust the seasoning and sweetness according to your taste, adding more vinegar or sugar if desired.