📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this vibrant, soul-warming eggplant medley. This classic 'agrodolce' dish perfectly balances deep savory notes with a bright vinegar tang and a whisper of sugar, creating a complex flavor profile that evolves as it sits. Featuring silky fried eggplant, briny capers, and crunchy pine nuts, it is the quintessential Mediterranean small plate that celebrates the bounty of the summer harvest.
🥗 Ingredients
The Vegetables
- 2 large Italian Eggplant (cut into 1-inch cubes)
- 3 stalks Celery (diced into 1/2-inch pieces)
- 1 medium Red Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
The Agrodolce Sauce
- 1.5 cups San Marzano Tomatoes (crushed or finely chopped)
- 1/2 cup Extra Virgin Olive Oil (high quality for frying and finishing)
- 1/3 cup Red Wine Vinegar (adjust to taste)
- 2 tablespoons Granulated Sugar (can substitute with honey)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
The Briny Accents & Finishes
- 3 tablespoons Salty Capers (rinsed and drained)
- 1/2 cup Green Castelvetrano Olives (pitted and roughly chopped)
- 3 tablespoons Pine Nuts (lightly toasted)
- 1/2 cup Fresh Basil Leaves (torn by hand)
- 1 pinch Kosher Salt and Black Pepper (to taste)
- 2 tablespoons Golden Raisins (optional, for extra sweetness)
👨🍳 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, 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 set aside on a plate lined with paper towels.
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3
In the same pan, add another 2 tablespoons of oil if needed. Sauté the celery until it begins to soften and turn translucent, roughly 5 minutes.
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4
Add the diced red onion and bell pepper to the celery. Cook for another 6-7 minutes until the onions are soft and slightly caramelized.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to develop a rich, savory base.
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6
Pour in the crushed tomatoes. Lower the heat to medium-low and simmer for 10 minutes until the sauce has thickened and the flavors have melded.
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7
Stir in the red wine vinegar and sugar. Allow the mixture to bubble for 2 minutes to cook off the harshness of the vinegar.
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8
Add the fried eggplant back into the pan along with the capers, olives, and golden raisins (if using). Stir gently to avoid breaking up the eggplant.
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9
Cover and simmer on low heat for an additional 10 minutes. This 'marriage' period is crucial for the eggplant to soak up the agrodolce sauce.
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10
Taste and adjust seasoning with salt and pepper. If it's too tart, add a pinch more sugar; if too sweet, a splash more vinegar.
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11
Remove from heat and stir in the toasted pine nuts and half of the torn basil.
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12
Allow the Caponata to cool to room temperature. This dish is traditionally served warm or at room temperature, never piping hot, as the flavors are muted by high heat.
💡 Chef's Tips
Always salt and drain your eggplant to ensure a creamy texture rather than a greasy one. For the best flavor, make the Caponata a day in advance; the overnight rest allows the vinegar and sugar to fully permeate the vegetables. Don't skimp on the olive oil—it acts as the silk that binds the acidic and sweet components together. If you prefer a chunkier texture, ensure your vegetable dice is consistent and don't over-stir during the final simmering stage.
🍽️ Serving Suggestions
Serve atop toasted sourdough crostini rubbed with a raw garlic clove. Pair with a crisp, chilled Sicilian Etna Bianco or a dry Rosé. Use as a sophisticated side dish for grilled swordfish or roasted chicken. Add to a cheese and charcuterie board alongside sharp Pecorino and salty Prosciutto. Enjoy at room temperature with a dollop of fresh ricotta on top.