Caponata Recipe
Italian · Side dish · 60 min total
A sweet and sour Sicilian eggplant dish, perfect as a side or appetizer with crusty bread.
20
min prep
min prep
40
min cook
min cook
6
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 large eggplant (about 1 lb), diced into 1-inch cubes
- 1 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons capers, rinsed
- 1/4 cup pitted green olives, halved
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Toss eggplant cubes with 1 teaspoon salt and let sit in a colander for 30 minutes to draw out moisture. Pat dry with paper towels.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add onion, celery, and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, capers, olives, vinegar, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Return eggplant to the skillet. Simmer for another 10 minutes, until flavors meld and sauce thickens. Stir in basil and season with salt and pepper to taste.
- Serve warm or at room temperature.
Tips
- Caponata tastes even better the next day after flavors meld.
- Store in an airtight container in the refrigerator for up to 5 days.
- Serve as a topping for bruschetta or alongside grilled fish or chicken.
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