Sicilian Eggplant Caponata with Olives and Capers
This traditional Sicilian caponata combines tender eggplant with a sweet and sour medley of tomatoes, olives, capers, and fresh herbs. The eggplant is salted and drained to remove bitterness, then sautéed until golden before being simmered with aromatic vegetables and Mediterranean flavors. The balance of red wine vinegar and sugar creates the characteristic agrodolce taste that makes this dish so distinctive. Perfect as an antipasto, side dish, or spread for crusty bread, this caponata improves with time as the flavors meld together. Serve at room temperature for the best taste experience.
Ingredients
- 1 eggplant, peeled and cut into 1/2-inch cubes
- salt, to taste
- ¼ cup olive oil, divided
- 1 cup celery, finely chopped
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 ½ cups canned plum tomatoes, drained and coarsely chopped
- 12 green olives, pitted and coarsely chopped
- 1 ½ tablespoons capers, drained
- 1 tablespoon tomato paste
- 1 teaspoon oregano, freshly minced
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- ground black pepper, to taste
- 2 teaspoons fresh parsley, minced, or to taste
Instructions
- 1
Toss eggplant with salt and place in a colander set over a bowl, let sit about 30 minutes, then rinse and pat dry
- 2
Heat olive oil in a large skillet over medium heat, add celery and cook stirring often until softened about 3 to 4 minutes
- 3
Add onion and garlic, cook and stir until onion is soft and lightly golden about 4 to 5 minutes, transfer mixture to a bowl using slotted spoon
- 4
Heat remaining olive oil in the skillet, add eggplant and cook stirring constantly until lightly browned for 5 minutes
- 5
Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano, bring to a boil
- 6
Reduce heat to low and simmer uncovered until caponata is thickened about 15 minutes
- 7
Season caponata with vinegar, sugar, salt, and black pepper, transfer to serving bowl and garnish with parsley
Tips
Salting the eggplant draws out bitter juices and prevents it from absorbing too much oil during cooking
Let caponata cool to room temperature before serving as the flavors develop and improve as it sits
Make this dish a day ahead for even better flavor as the ingredients have time to meld together
Good to Know
Refrigerate in airtight container up to 1 week
Make 1-3 days ahead, flavors improve with time
Serve at room temperature with crusty bread or as antipasto
Common Mistakes
Don't skip salting eggplant to avoid bitter, oil-soaked results
Don't overcook vegetables in first stage to avoid mushy texture
Substitutions
FAQ
Can I make this ahead of time?
Yes, caponata actually improves when made 1-3 days ahead as the flavors have time to meld together in the refrigerator.
How long does caponata keep?
Store covered in the refrigerator for up to one week. The flavors continue to develop over time.
Can I freeze caponata?
Yes, freeze for up to 3 months though the texture may be slightly softer after thawing.