Caponata Italian Recipe

Caponata is a traditional Sicilian dish that consists of eggplant, celery, olives, capers, and tomatoes cooked in a sweet and sour sauce made with vinegar and sugar. This savory stew-like dish is often served as a side dish or appetizer. The combination of flavors in caponata creates a unique and delicious taste that is both satisfying and refreshing. It is a versatile dish that can be enjoyed warm, cold, or at room temperature, making it a perfect addition to any summer meal or gathering.

Servings: 4

Author: Chef Connie

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Caponata - Italy

Prep time: 20 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 30 M

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Ingredients

• large eggplant, cut into 1-inch cubes
• Salt (for salting the eggplant)
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes (or 2-3 fresh tomatoes, chopped)
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup pine nuts (optional, for extra texture)
• Freshly ground black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out the moisture. Rinse well and pat dry with paper towels.
2. In a large skillet, heat half of the olive oil over medium-high heat. Add the eggplant and cook until browned and tender, about 10-12 minutes. Remove the eggplant and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the onion and celery until softened, about 5 minutes.
4. Add the garlic and bell peppers and cook for another 5 minutes until the vegetables are tender.
5. Stir in the tomatoes, olives, and capers. Cook for another 5 minutes, allowing the flavors to meld.
6. Add the cooked eggplant back into the skillet.
7. In a small bowl, mix the red wine vinegar and sugar until the sugar dissolves. Pour this mixture over the vegetables in the skillet.
8. Cook for an additional 10-15 minutes, stirring occasionally, until the flavors are well combined.
9. Season with freshly ground black pepper to taste. If using, toast the pine nuts in a dry skillet until golden and add to the caponata.
10. Let the caponata cool to room temperature before serving. Garnish with fresh basil or parsley.

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