Description
Caponata is a traditional Sicilian eggplant stew that combines the flavors of sweet and sour in a rich tomato sauce. Perfect as a side or light main course.
Ingredients
- 900 g eggplant, cut into 2½ to 3 cm cubes
- 1 teaspoon salt, for salting the eggplant
- About 100 ml olive oil, for frying
- 1 large yellow onion, diced
- 3 celery stalks, thinly sliced
- 400 g crushed tomatoes
- 2 tablespoons capers, drained
- 100 g pitted green olives, halved
- 40 g raisins
- 2½ tablespoons red wine vinegar
- 1½ tablespoons brown sugar
- ¼ teaspoon salt, plus more to taste
- 30 g pine nuts
- Fresh basil leaves, torn
Instructions
- Salt the eggplant. Toss the eggplant cubes with 1 teaspoon of salt in a colander set over a bowl, and leave for 30 minutes.
- Dry the eggplant. Pat the cubes thoroughly dry with a clean kitchen towel or paper towels.
- Heat the oil. Pour about a third of the olive oil into a skillet over medium-high heat.
- Fry the eggplant in 3 batches. Add a third of the eggplant in a single layer and cook until browned.
- Soften the onion and celery. In the same skillet, cook the onion and celery in the remaining oil for 10 to 12 minutes.
- Add the tomatoes, capers, olives, and raisins. Stir in the crushed tomatoes and bring to a gentle simmer.
- Simmer uncovered for 20 minutes, stirring occasionally.
- Add the vinegar and sugar halfway through the simmering.
- Check the sauce. Ensure it is thick before adding the eggplant.
- Add the eggplant and gently fold into the sauce for a final 8 to 10 minutes.
- Taste and adjust for balance.
- Finish and let rest for 30 to 60 minutes at room temperature.
Notes
Caponata improves after resting and tastes best the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Italian