📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this vibrant, dairy-free masterpiece that perfectly balances the 'agrodolce' (sour and sweet) profile. This isn't just a stew; it’s a complex tapestry of silky fried eggplant, tangy balsamic vinegar, briny capers, and crunchy pine nuts. Served at room temperature, it allows the deep, sun-ripened flavors of the Mediterranean to harmonize into a sophisticated meze that tastes even better the next day.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplant (cut into 1-inch cubes)
- 3 stalks Celery (diced into 1/2-inch pieces)
- 1 large Red Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (thinly sliced)
The Agrodolce Base
- 1.5 cups Crushed Tomatoes (high-quality San Marzano preferred)
- 1/4 cup Balsamic Vinegar (aged or high-quality)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 3 tablespoons Capers (drained and rinsed)
- 1/2 cup Green Olives (Castelvetrano, pitted and halved)
- 3 tablespoons Golden Raisins (soaked in warm water for 10 minutes)
Frying and Finishing
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/2 cup Fresh Basil (torn by hand)
- 1 teaspoon Sea Salt (plus more for eggplant)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the eggplant cubes in a colander and sprinkle generously with sea salt. Let them sit for 20-30 minutes to draw out bitterness and excess moisture. Pat thoroughly dry with paper towels.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 1/3 cup of olive oil over medium-high heat until shimmering.
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3
Fry the eggplant cubes in batches until they are golden brown on all sides and tender, about 8-10 minutes per batch. Use a slotted spoon to transfer them to a plate lined with paper towels.
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4
Wipe out the skillet if any burnt bits remain, then add the remaining 2 tablespoons of olive oil over medium heat.
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5
Add the diced onion, celery, and bell pepper. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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6
Stir in the sliced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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7
Pour in the crushed tomatoes and bring to a gentle simmer. Cook for 5 minutes to allow the sauce to thicken slightly.
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8
Stir in the balsamic vinegar, sugar, capers, olives, and drained raisins. Mix well to combine the sweet and savory elements.
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9
Add the fried eggplant back into the skillet. Gently fold the eggplant into the sauce, taking care not to mash the cubes.
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10
Lower the heat and simmer the stew uncovered for 10-15 minutes. The flavors should meld and the sauce should become glossy and thick.
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11
Season with salt and freshly cracked black pepper. Taste and adjust the balance—add a splash more vinegar if it's too sweet, or a pinch more sugar if it's too tart.
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12
Remove from heat and stir in the toasted pine nuts and half of the torn basil. Let the caponata cool to room temperature; this is crucial for the flavor development.
💡 Chef's Tips
Don't skip the salting of the eggplant; it ensures a creamy texture rather than a spongy one. Traditional caponata is never served piping hot—let it rest for at least 2 hours or even overnight for the best experience. If the sauce feels too dry during the simmer, add a tablespoon of water or vegetable broth at a time. For a nut-free version, replace pine nuts with toasted sunflower seeds or simply omit them for a softer texture. Use a high-quality balsamic vinegar; a cheap, watery vinegar will make the dish too acidic without the necessary depth.
🍽️ Serving Suggestions
Serve atop thick slices of toasted sourdough or ciabatta rubbed with a raw garlic clove. Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco. Arrange on a meze platter alongside hummus, roasted peppers, and warm pita bread. Use as a sophisticated topping for grilled firm tofu or roasted cauliflower steaks. Enjoy as a cold salad the next day with a drizzle of fresh, spicy olive oil.