The Kitchen · Small Plates
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.
Scale
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.
Coach's Note
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