A classic Sicilian favorite, caponata is a sweet-and-sour medley of eggplant, tomatoes, olives, and capers simmered until tender and flavorful. Each bite is a balance of briny, tangy, and savory notes with just a hint of sweetness. Traditionally served at room temperature, this versatile dish can be enjoyed as a topping for bruschetta, spooned over pasta, paired with grilled meats, or offered as part of an antipasto spread. Rustic yet elegant, caponata is a dish that improves with time, making it perfect for preparing ahead.
INGREDIENTS:
1 large eggplant (1 to 1 1/2 pounds), diced into 1/2 to 1-inch cubes (skin on)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 medium onion, diced
3 stalks celery, diced
2 large cloves garlic, minced
1 15-ounce can diced plum tomatoes
1/2 cup Kalamata olives (or a mix of green and black olives), pitted and roughly chopped
1/2 cup jarred roasted red bell peppers, diced
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
Fresh basil for serving, chopped, and a few sprigs for garnish
METHOD:
Place diced eggplant in a colander and toss with 2 teaspoons salt. Let sit for 30 minutes to draw out bitterness. Rinse well, then pat dry with paper towels.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and celery; cook until softened, about 7 minutes. Stir in garlic and cook 1 minute more. Transfer mixture to a bowl.
Add remaining tablespoon olive oil to the skillet. Stir in eggplant and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
Return onion mixture to skillet. Add tomatoes, olives, roasted peppers, capers, vinegar, sugar, oregano, and remaining ½ teaspoon salt. Bring just to a boil, then reduce heat to low. Simmer gently until vegetables are tender and flavors meld, about 20 minutes.
Let caponata cool to room temperature. Stir in or garnish with fresh basil before serving. Cover and refrigerate if serving chilled—flavors deepen as it rests.
VARIATION:
Palermo-Style Caponata
For a traditional Sicilian twist, stir in 2 tablespoons of toasted pine nuts and 2 tablespoons of golden raisins during the final 10 minutes of simmering. The pine nuts add a buttery crunch, while the raisins provide a gentle sweetness that balances the tang of vinegar and brine of capers.
