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Sicilian Eggplant Caponata

Sicilian Eggplant Caponata is a traditional dish from Sicily, Italy, known for its rich and complex flavors. This savory and sweet eggplant-based relish is a staple in Sicilian cuisine and is often enjoyed as an antipasto or side dish. The dish is made with a combination of fried eggplant, celery, onions, and tomatoes, which are then simmered in a sweet and tangy sauce made with vinegar, sugar, and capers. The addition of pine nuts and olives adds a delightful crunch and depth of flavor to the dish.

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

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

Directions

Step 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.

Step 3

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.

Step 4

Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Step 5

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts (per serving)

Calories

Fat

Carbs

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Complement

The origins of Sicilian Eggplant Caponata can be traced back to the Arab influence on Sicilian cuisine, with the use of sweet and sour flavors as well as the inclusion of ingredients like eggplant and capers. The dish is versatile and can be served warm or at room temperature, making it a perfect addition to any meal. Whether enjoyed as a spread on crusty bread or as a side dish to grilled meats or fish, Sicilian Eggplant Caponata is a delicious and satisfying dish that showcases the diverse and vibrant flavors of Sicilian cuisine.