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Eggplant Caponata (Sicilian Version)
Eggplant Caponata (Sicilian Version)
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Sicilian caponata: Eggplant cooked with celery, tomatoes, olives, and capers for a versatile and flavorful dish.
Ingredients:
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • salt to taste
  • 0.25 cup olive oil, divided
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1.5 cups canned plum tomatoes, drained and coarsely chopped
  • 12 green olives, pitted and coarsely chopped
  • 1.5 tablespoons drained capers
  • 1 tablespoon tomato paste
  • 1 teaspoon 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
Instructions:
  • Season the eggplant with salt and allow it to rest in a colander placed over a bowl for approximately 30 minutes. Rinse the eggplant and gently pat it dry.
  • In a large skillet over medium heat, warm 2 tablespoons of olive oil. Sauté celery until softened for about 4 minutes. Then, add onion and garlic and cook until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
  • In a skillet, warm the remaining 2 tablespoons of olive oil. Cook the eggplant, stirring constantly, until it develops a light golden brown color, which should take about 5 to 7 minutes.
  • Add the flavorful celery mixture, juicy tomatoes, briny olives, tangy capers, rich tomato paste, and fragrant oregano to the pot. Let it come to a boil, then lower the heat and simmer without a lid until the caponata reaches a thick consistency, approximately 15 minutes.
  • Season the caponata with a perfect balance of vinegar, sugar, salt, and black pepper. Serve it in a beautiful bowl and top with fresh parsley for a burst of color and flavor.

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