Sicilian Caponata
This traditional Sicilian Caponata is a rich and flavorful eggplant dish with a perfect balance of sweet, savory, and tangy flavors. Made with eggplant, tomatoes, olives, and capers, it’s a delicious side dish or appetizer that can be served warm, at room temperature, or cold.
Ingredients
- 2 medium Sicilian eggplants diced
- 1 large onion chopped
- 2 stalks celery diced
- 2 cups ripe tomatoes chopped
- 1/2 cup green olives pitted and chopped
- 2 tablespoons capers rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh basil for garnish
Instructions
- Prepare the Eggplant: Sprinkle diced eggplant with salt and let it sit for 30 minutes to remove bitterness. Rinse and pat dry.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Sauté onions and celery until softened, then add eggplant and cook until golden brown.
- Combine Ingredients: Add tomatoes, olives, capers, vinegar, and sugar. Season with salt and pepper. Simmer for 20 minutes, stirring occasionally, until thickened.
- Finish with Pine Nuts: Stir in toasted pine nuts and adjust seasoning if needed.
- Serve: Enjoy warm, at room temperature, or chilled, served over crusty bread or as a side dish.
Notes
Letting the caponata rest for a few hours enhances the flavors. Serve it as a topping for bruschetta or alongside grilled meats. Store leftovers in an airtight container in the refrigerator for up to 5 days.