📝 About This Recipe
A quintessential jewel of Sicilian gastronomy, Caponata is a sophisticated sweet-and-sour relish that perfectly captures the island's vibrant history. This dish balances the earthy richness of fried eggplant with a bright agrodolce sauce, punctuated by salty capers and crunchy pine nuts. It is a versatile masterpiece that tastes even better the next day, making it the ultimate make-ahead addition to any Mediterranean spread.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplant (cut into 1-inch cubes)
- 3 pieces Celery Stalks (finely diced)
- 1 large Red Onion (finely chopped)
- 1/2 cup Extra Virgin Olive Oil (divided use for frying and sautéing)
- 1 teaspoon Kosher Salt (plus more for sweating the eggplant)
The Agrodolce Sauce
- 1.5 cups Tomato Purée (Passata) (high quality Italian brand preferred)
- 1/3 cup Red Wine Vinegar (for the signature tang)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 3 tablespoons Salted Capers (rinsed and drained)
- 1/2 cup Green Sicilian Olives (pitted and roughly chopped)
- 2 tablespoons Raisins (soaked in warm water for 10 minutes)
Finishing Touches
- 3 tablespoons Pine Nuts (lightly toasted)
- 1/2 cup Fresh Basil Leaves (torn by hand)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Cocoa Powder (optional secret ingredient for depth)
👨🍳 Instructions
-
1
Place the cubed eggplant in a colander and sprinkle generously with salt. Let sit for 30 minutes to draw out moisture and bitterness, then pat thoroughly dry with paper towels.
-
2
In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Fry the eggplant cubes in batches until golden brown and tender on all sides (about 8-10 minutes). Remove with a slotted spoon and drain on paper towels.
-
3
In the same pan, add another 2 tablespoons of oil if needed. Sauté the diced celery over medium heat for 5-7 minutes until softened and slightly translucent.
-
4
Add the chopped red onion to the celery and continue cooking for another 5 minutes until the onion is soft and fragrant, but not browned.
-
5
Stir in the tomato purée and a pinch of salt. Lower the heat to medium-low and simmer for 10 minutes, allowing the sauce to thicken slightly.
-
6
In a small bowl, whisk together the red wine vinegar and sugar until the sugar is mostly dissolved. This creates your 'agrodolce' base.
-
7
Pour the vinegar mixture into the tomato sauce. Add the capers, chopped olives, and drained raisins. If using the cocoa powder, stir it in now for a traditional Sicilian depth of flavor.
-
8
Carefully fold the fried eggplant back into the pan. Stir gently to coat the eggplant without breaking the cubes apart.
-
9
Simmer the entire mixture on low heat for 10-15 minutes. The vegetables should be very tender and the sauce should be thick and glossy.
-
10
Stir in the toasted pine nuts and freshly cracked black pepper. Taste and adjust salt or sugar if necessary.
-
11
Remove from heat and let the caponata cool to room temperature. This is crucial as the flavors develop and mellow as it cools.
-
12
Just before serving, fold in the fresh torn basil leaves to maintain their bright color and aroma.
💡 Chef's Tips
Always fry the eggplant separately rather than steaming it in the sauce; the caramelized exterior is key to the texture. Don't skip the cooling process; Caponata is traditionally served at room temperature or even cold, never piping hot. If the sauce feels too dry, add a splash of water or more tomato purée to keep it jammy and luscious. Use high-quality aged red wine vinegar to ensure the acidity is smooth rather than harsh. For the best experience, make this a full day in advance and store it in the refrigerator to let the flavors marry.
🍽️ Serving Suggestions
Serve atop toasted ciabatta crostini rubbed with a clove of fresh garlic. Pair as a side dish for grilled swordfish or roasted chicken to cut through the richness. Include it as the star of a vegetarian antipasto platter alongside sharp provolone and marinated artichokes. Mix leftovers into a cold pasta salad with feta cheese for a quick gourmet lunch. Enjoy with a glass of chilled Etna Rosso or a crisp Sicilian Grillo wine.