Capunatina Recipe
Italian (Sicilian) · Side dish · 60 min total
A Sicilian sweet-and-sour eggplant relish, perfect as a side dish or appetizer. This version balances tender eggplant with a tangy agrodolce sauce.
20
min prep
min prep
40
min cook
min cook
6
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 large eggplants (about 2 lbs), cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil, divided
- 1 large onion, thinly sliced
- 2 celery stalks, sliced 1/4-inch thick
- 1/2 cup green olives, pitted and halved
- 2 tablespoons capers, rinsed
- 1/2 cup tomato puree
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup pine nuts
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Place eggplant cubes in a colander, sprinkle with salt, and let drain for 30 minutes. Pat dry with paper towels.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant in batches until golden brown on all sides, about 5 minutes per batch. Transfer to a plate lined with paper towels.
- In the same skillet, heat remaining 1/4 cup olive oil over medium heat. Add onion and celery; cook until softened, about 8 minutes.
- Stir in olives, capers, tomato puree, vinegar, sugar, and 1/2 cup water. Bring to a simmer.
- Return eggplant to the skillet. Add pine nuts. Cook over low heat, stirring occasionally, until flavors meld and sauce thickens, about 20 minutes. Season with salt and pepper.
- Let cool to room temperature. Garnish with basil before serving.
Tips
- Capunatina tastes even better the next day; refrigerate overnight and serve at room temperature.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- Serve as a side dish, on crostini, or alongside grilled meats.
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