📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this masterful Caponata, a sophisticated vegetable braise that perfectly balances sweetness and acidity. This isn't just a side dish; it is a slow-cooked alchemy of velvety eggplant, briny capers, and crunchy celery simmered in a rich, vinegary tomato base. What makes this recipe special is the traditional technique of frying the eggplant separately to ensure it maintains its integrity before being gently braised into a luscious, jammy consistency.
🥗 Ingredients
The Vegetables
- 2 large Italian Eggplant (cut into 1-inch cubes)
- 3 pieces Celery stalks (diced into 1/2-inch pieces)
- 1 large Red Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
The Agrodolce Base
- 1/2 cup Extra Virgin Olive Oil (high quality, divided)
- 1.5 cups San Marzano Canned Tomatoes (crushed by hand)
- 1/3 cup Red Wine Vinegar (good quality for acidity)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Tomato Paste (double concentrated)
Briny & Nutty Accents
- 3 tablespoons Salted Capers (rinsed and drained)
- 1/2 cup Green Castelvetrano Olives (pitted and halved)
- 1/4 cup Toasted Pine Nuts (lightly golden)
- 2 tablespoons Golden Raisins (soaked in warm water for 10 minutes)
- 1 teaspoon Kosher Salt (plus more for eggplant)
- 1/2 cup Fresh Basil (torn by hand)
👨🍳 Instructions
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1
Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for 20-30 minutes to draw out bitterness and excess moisture, then pat them thoroughly dry with paper towels.
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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, about 8-10 minutes. Remove with a slotted spoon and set aside on a paper-towel-lined plate.
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3
In the same pan, add another tablespoon of oil if needed. Sauté the diced celery for 5 minutes until it begins to soften but retains a slight crunch. Remove and set aside with the eggplant.
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4
Lower the heat to medium and add the remaining olive oil. Sauté the onions and red bell peppers until the onions are translucent and fragrant, roughly 6-8 minutes.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and caramelize for a deeper flavor profile.
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6
Add the crushed San Marzano tomatoes, capers, olives, and drained golden raisins. Stir well to combine the aromatics.
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7
In a small bowl, whisk together the red wine vinegar and sugar until the sugar dissolves. Pour this mixture into the pan, creating the signature 'agrodolce' (sour-sweet) base.
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8
Return the fried eggplant and celery to the pan. Gently fold them into the sauce, being careful not to mash the eggplant.
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9
Reduce the heat to low, cover the pan partially, and let the mixture simmer gently for 15-20 minutes. This slow braise allows the vegetables to absorb the vinegar and sugar, transforming into a cohesive, silky relish.
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10
Remove from heat and stir in the toasted pine nuts. Taste and adjust seasoning; you may want a pinch more salt or a splash of vinegar depending on your preference.
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11
Let the Caponata cool to room temperature. This is crucial as the flavors continue to develop and meld as it cools.
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12
Just before serving, fold in the fresh torn basil to provide a bright, herbal finish.
💡 Chef's Tips
Always salt your eggplant; it prevents the vegetable from absorbing too much oil like a sponge. For the best flavor, make this dish one day in advance and store it in the fridge; the complexity doubles overnight. Don't rush the onion sauté; slow-cooked onions provide the natural sweetness that balances the sharp vinegar. If the sauce looks too thick during the braise, add a tablespoon of water or vegetable stock to keep it moist. Use high-quality vinegar; since it's a primary flavor, a cheap vinegar can make the dish taste harsh rather than bright.
🍽️ Serving Suggestions
Serve at room temperature on toasted sourdough crostini rubbed with a garlic clove. Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco. Use it as a sophisticated topping for grilled swordfish or roasted chicken breasts. Serve alongside a ball of creamy Burrata cheese for a stunning appetizer contrast. Add it to a charcuterie board with sharp Pecorino Romano and cured meats.