Eggplant Caponata is a classic Sicilian dish that combines the sweet, sour, and savory flavors of eggplant, tomatoes, olives, and capers. This vibrant dish can be served as an appetizer, side dish, or even as a topping for bruschetta. The combination of fresh vegetables and bold Mediterranean ingredients makes this caponata a perfect accompaniment to any meal. It’s an easy-to-make dish that can be enjoyed warm or cold, and its rich flavors only improve with time.

Full Recipe:

Ingredients

• 1 eggplant, peeled and cut into ½-inch cubes
• Salt to taste
• ¼ cup olive oil, divided
• 1 cup finely chopped celery
• 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 drained capers
• 1 tablespoon tomato paste
• 1 teaspoon freshly minced oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons white sugar
• 1 teaspoon salt
• Ground black pepper to taste
• 2 teaspoons minced fresh parsley, or to taste

Making It Step by Step

Step 1: Prepare the Eggplant

1. Salt the eggplant: Place the cubed eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out any excess moisture and bitterness. Afterward, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.

Step 2: Cook the Vegetables

1. Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté until they are golden brown and tender, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
2. Cook the aromatics: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the celery, onion, and garlic until they become soft and translucent, about 5 minutes.

Step 3: Combine the Ingredients

1. Add tomatoes and olives: Stir in the coarsely chopped plum tomatoes, green olives, and capers. Let the mixture simmer for a few minutes until the flavors start to meld together.
2. Tomato paste and seasonings: Stir in the tomato paste, freshly minced oregano, red wine vinegar, and sugar. Season with 1 teaspoon of salt and ground black pepper to taste. Cook for another 5 minutes, allowing the mixture to thicken slightly.

Step 4: Incorporate the Eggplant

1. Mix in the eggplant: Add the sautéed eggplant cubes back into the skillet, stirring gently to combine all the ingredients. Continue to cook for another 5-10 minutes until the caponata is well-blended and flavorful.
2. Adjust seasoning: Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar to achieve the desired balance of flavors.

Step 5: Finish and Serve

1. Garnish: Remove the caponata from heat and stir in the minced fresh parsley for a burst of freshness.
2. Serve: Serve the eggplant caponata warm, at room temperature, or chilled. It can be served on its own, alongside crusty bread, or as a topping for crostini.

Cooking Tips

• Salting the eggplant: Don’t skip the salting step—it helps to remove excess moisture and bitterness, resulting in a better-textured dish.
• Customize the taste: For a sweeter or tangier flavor, adjust the amount of sugar and vinegar according to your preference.
• Rest the dish: Caponata tastes even better the next day, as the flavors continue to meld. Consider making it ahead of time for optimal taste.

Storage

• Refrigeration: Store any leftover caponata in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can also freeze eggplant caponata for up to 3 months. Thaw it in the refrigerator and enjoy it cold or gently reheated.

Nutritional Facts (Per Serving)

• Calories: Approximately 120 calories
• Fat: 7g (from olive oil)
• Carbohydrates: 12g
• Protein: 2g
• Sodium: 500mg
• Fiber: 4g

FAQs

• Q: Can I use different vegetables?
  • A: Yes! You can add or substitute vegetables such as zucchini, red bell peppers, or mushrooms to customize your caponata.
• Q: Can I make caponata ahead of time?
  • A: Absolutely. In fact, caponata tastes even better after resting for a few hours or overnight as the flavors develop.
• Q: How should I serve caponata?
  • A: Caponata can be enjoyed as an appetizer, a side dish, or even as a main course. Serve it with bread, over pasta, or alongside grilled meats.