📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this authentic Caponata, a masterclass in the 'agrodolce' (sour and sweet) flavor profile. This vibrant spread marries velvety fried eggplant with the briny punch of capers and olives, all simmered in a rich, tangy tomato base. It is a versatile masterpiece that captures the essence of Mediterranean summer, perfect as a sophisticated appetizer or a soulful accompaniment to crusty bread.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplant (cut into 1-inch cubes)
- 3 pieces Celery stalks (finely diced)
- 1 large Red Onion (finely chopped)
- 3 pieces Garlic cloves (thinly sliced)
The Agrodolce Base
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 1.5 cups Canned San Marzano Tomatoes (crushed by hand)
- 1/3 cup Red Wine Vinegar (high quality)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Tomato Paste (double concentrated)
Pantry Accents
- 3 tablespoons Salty Capers (rinsed and drained)
- 1/2 cup Castelvetrano Olives (pitted and roughly chopped)
- 1/4 cup Toasted Pine Nuts (lightly browned)
- 3 tablespoons Golden Raisins (soaked in warm water for 10 minutes)
- 1 pinch Sea Salt and Black Pepper (to taste)
Finishers
- 1/2 cup Fresh Basil Leaves (torn by hand)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Place the cubed eggplant in a colander and sprinkle generously with sea salt. Let sit for 20-30 minutes to draw out bitterness, then pat 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 drain on paper towels.
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3
Wipe out the skillet and add the remaining olive oil. Reduce heat to medium and add the diced celery. Sauté for 5 minutes until it begins to soften.
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4
Add the red onion to the celery and cook for another 5-7 minutes until the onion is translucent and slightly caramelized.
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5
Stir in the sliced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Pour in the crushed San Marzano tomatoes. Simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
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7
Stir in the red wine vinegar and sugar. This creates the signature 'agrodolce' base. Let it bubble for 2 minutes until the sharp scent of vinegar mellows.
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8
Gently fold the fried eggplant back into the pan along with the capers, chopped olives, and drained golden raisins.
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9
Lower the heat to a simmer and cook everything together for 10-15 minutes. The vegetables should be very soft but not completely mushy, and the flavors should be deeply integrated.
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10
Taste and adjust seasoning. You may need more salt, pepper, or a tiny splash more vinegar depending on the acidity of your tomatoes.
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11
Remove from heat and stir in the toasted pine nuts and half of the fresh basil and parsley.
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12
Crucially, let the caponata cool to room temperature. The flavors develop significantly as it sits.
💡 Chef's Tips
Do not skip salting the eggplant; it prevents the vegetable from absorbing too much oil and improves the texture. For the best flavor, make the caponata a day in advance and store it in the fridge; the overnight rest allows the vinegar and sugar to harmonize perfectly. Use a high-quality red wine vinegar—cheap vinegars can be overly harsh and ruin the delicate balance. If you prefer a bit of heat, add a pinch of dried red chili flakes when sautéing the garlic. Ensure the pine nuts are toasted to a pale gold; they provide a much-needed buttery crunch to the soft spread.
🍽️ Serving Suggestions
Serve at room temperature atop toasted ciabatta rubbed with a raw garlic clove. Pair with a crisp Sicilian white wine like Grillo or Etna Bianco to cut through the richness. Use it as a sophisticated side dish for grilled swordfish or roasted chicken. Add a dollop of fresh ricotta cheese on top of the spread for a creamy contrast. Incorporate it into a large antipasto platter alongside aged provolone and prosciutto.