Caponata (Sicilian Eggplant)

• 2 tablespoons olive oil
• 1 medium eggplant, diced
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons capers, rinsed
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons sugar
• Salt to taste
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add eggplant and cook until softened, about 5 minutes.
3. 3 Add onion, celery, and bell pepper, cooking until vegetables are tender, about 5 minutes.
4. 4 Stir in garlic and cook for 1 minute.
5. 5 Pour in crushed tomatoes, red wine vinegar, capers, olives, and sugar.
6. 6 Simmer uncovered for 30 minutes, stirring occasionally.
7. 7 Season with salt to taste.
8. 8 Serve warm or at room temperature, garnished with fresh basil leaves.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add some pine nuts for a bit of crunch and nuttiness.
• Substitute red wine vinegar with balsamic vinegar for a different tang.

Substitutions

• Use zucchini or yellow squash if eggplant is not available.
• Substitute green olives with black olives if preferred.

Pairings

• Serve with grilled chicken or fish.
• Pairs well with a glass of crisp white wine.

Nutrition

Tips

• For best flavor, let the caponata rest for a few hours before serving.
• Toast some crusty bread to serve alongside for scooping up the deliciousness.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve as a side dish with grilled meats or as a topping for crusty bread.
• Pairs beautifully with a fresh arugula salad.

FAQ