Before you cook
Background Recipe story & origin
Caponata is Sicily's signature eggplant dish, combining Arab, Spanish, and Italian influences. The dish dates to at least the 18th century. Caponata is a sweet-and-sour ('agrodolce') vegetable relish featuring fried eggplant with celery, tomatoes, capers, olives, and a dressing of vinegar and sugar. The method-frying vegetables separately, then combining-creates distinct textures. Regional variations abound: Palermo adds chocolate and almonds; some versions include octopus. Caponata is served at room temperature as an antipasto, improving after a day or two as flavors meld. The interplay of sweet, sour, salty, and bitter distinguishes great caponata from ordinary vegetable dishes.
Before you start Equipment you'll need
- large skillet — Provides even heat for cooking eggplant and building sweet-sour agrodolce sauce properly
Ingredients
Instructions
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Fry the eggplant
Cut 2 medium eggplants into 1-inch cubes. Heat 1/2 cup olive oil in a large skillet over medium-high heat (375-400°F surface). Fry eggplant in batches until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate. Season with salt.
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Sauté the aromatics
Pour off all but 2 tablespoons oil. Add 1 diced onion and 2 stalks diced celery. Cook over medium heat (325-350°F surface) until softened, about 5 minutes.
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Build the agrodolce
Add 1 cup crushed tomatoes, 1/4 cup capers, 1/2 cup green olives (chopped), 1/4 cup red wine vinegar, and 2 tablespoons sugar. Stir to combine. The sweet-sour balance (agrodolce) is key - taste and adjust.
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Combine and rest
Return fried eggplant to the pan. Stir gently to coat. Simmer 10 minutes until flavors meld. Remove from heat. Let cool to room temperature - caponata is best at room temp or slightly warm, not hot.
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Serve with bread
Taste and adjust salt, vinegar, or sugar. Scatter fresh basil and toasted pine nuts over. Serve with crusty bread.