Sicilian Caponata
From The Kitchen
A Sicilian classic and one of my favorites — jammy eggplant made sweet-and-sour with vinegar, olives and capers. It's even better the day after you make it, which makes it perfect for having something special on hand all week.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 large eggplant (about 1½ lb), cut into ½-inch cubes
- ¼ cup extra virgin olive oil, divided
- 1 celery stalk, diced
- 1 small onion, diced
- 2 tablespoons tomato paste (or ¾ cup crushed tomatoes)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- ⅓ cup green olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 tablespoons raisins (optional, traditional)
- 2 tablespoons pine nuts (optional)
- 2 tablespoons chopped fresh basil
- Sea salt and freshly ground black pepper
Method
- If you have time, toss the eggplant cubes with a little salt and let sit 20 minutes, then pat dry — this keeps them from soaking up too much oil.
- Heat 3 tablespoons olive oil in a large skillet over medium-high. Cook the eggplant, turning, until golden and tender, 8 to 10 minutes. Remove to a plate.
- Add the remaining oil to the pan and cook the onion and celery until soft, about 5 minutes.
- Stir in the tomato paste and cook 1 minute, then add the vinegar, honey, olives, capers and raisins. Simmer 5 minutes.
- Return the eggplant to the pan, add the pine nuts, and fold gently. Simmer 5 minutes more, until glossy and jammy. Season with salt and pepper.
- Off the heat, stir in the basil. Serve at room temperature — and know it's even better tomorrow.
Storage: Keeps 5 days refrigerated, and the flavor deepens overnight. Bring to room temperature before serving.
Serve it with
- Crostini or toasted bread
- Alongside grilled fish or chicken
- On a board with whipped feta
- Tossed through pasta or farro
Gina's tip
Caponata is always better the next day. Make it ahead, let it sit, and the sweet-and-sour flavors settle into something wonderful.
Something like this, made on a quiet Sunday, means you have something special to reach for all week. That's how I actually eat well — a little effort once, enjoyed many times over.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina