Italian
Caponata
A Sicilian caponata of fried eggplant folded into a sweet-and-sour tomato sauce with celery, olives, and capers. It is best served at room temperature after the flavors have had time to settle.
Ingredients
- Eggplant1 medium, about 350g
- Fine sea salt1 tsp, plus more to taste
- Extra-virgin olive oil1/4 cup
- Celery stalk1 large, diced
- Yellow onion1/2 medium, thinly sliced
- Crushed tomatoes2/3 cup
- Green olives, preferably Sicilian1/3 cup, pitted and halved
- Salt-packed capers1 tbsp, rinsed and soaked
- White wine vinegar2 tbsp
- Sugar1 tsp
- Pine nuts1 tbsp, lightly toasted
- Fresh basil leaves6 leaves
- Freshly ground black pepperto taste
Method
- Cut the eggplant into 2 cm cubes, toss with 1 tsp salt, place in a colander, and let drain for 20 minutes.
- Rinse the eggplant briefly, pat very dry with a clean towel, and keep it ready for frying.
- Bring a small saucepan of salted water to a boil, blanch the diced celery for 2 minutes, then drain well.
- Heat the olive oil in a wide skillet over medium-high heat and fry the eggplant in batches until golden and tender, about 6 to 8 minutes per batch.
- Lift the eggplant out with a slotted spoon and drain on paper towels, leaving about 2 tbsp oil in the pan.
- Add the onion to the same skillet and cook over medium heat until soft and lightly golden, about 8 minutes.
- Stir in the blanched celery, crushed tomatoes, olives, and capers, then simmer for 8 to 10 minutes until the sauce thickens.
- In a small bowl, dissolve the sugar in the vinegar, pour it into the skillet, and simmer for 2 minutes to make the agrodolce base.
- Return the fried eggplant to the skillet and fold gently so the cubes stay intact.
- Cook for 3 to 4 minutes more, then season with salt and black pepper to taste.
- Remove from the heat, stir in the pine nuts and torn basil leaves, and let the caponata rest at least 30 minutes before serving at room temperature.
Common questions
Can I substitute ingredients in caponata if I don’t have Sicilian olives, capers, or pine nuts?
Yes. Use any briny green olives, and if needed swap capers for a small pinch of chopped pickles or extra olives. Pine nuts can be replaced with toasted slivered almonds or omitted entirely without hurting the dish.
How long does caponata take from start to finish, and what can I do ahead?
Plan on about 45 to 60 minutes total. You can salt and drain the eggplant, blanch the celery, and even make the sauce a few hours ahead, then combine everything and adjust seasoning before serving.
What are the most common mistakes when making caponata?
The biggest mistakes are skipping the eggplant salting step, overcrowding the pan so it steams instead of fries, and adding too much vinegar too early. Also avoid overcooking the vegetables; caponata should stay chunky, not mushy.
How should I store caponata, and does it taste better the next day?
Yes, caponata usually tastes better after resting overnight. Store it in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving, or warm it gently if you prefer.
What’s the best way to serve caponata?
Serve it at room temperature as an antipasto, spooned over toasted bread, crostini, grilled fish, chicken, or roasted vegetables. Finish with fresh basil and a drizzle of olive oil for the best flavor.