Discover the Sicilian summer with a mouthwatering Caponata dish! This traditional eggplant relish is a medley of sweet and sour flavors, combining ripe eggplants, tangy olives, and capers, all simmered in a rich tomato sauce. Perfect as a hearty appetizer, a side dish, or a standalone vegetarian option, Caponata is a versatile addition to any meal. Dive into our easy-to-follow recipe and bring the essence of Sicilian cuisine to your kitchen table with this colorful and flavorful classic.
AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyBeginnerPrepare the Eggplant: Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse the eggplant under cold water and pat dry with paper towels.
Cook the Eggplant: Heat half of the olive oil in a large skillet over medium heat. Add the eggplant in batches, cooking until golden and tender. Transfer the cooked eggplant to a plate.
Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the onion, celery, and garlic until they start to soften.
Simmer the Sauce: Add the crushed tomatoes, red wine vinegar, and sugar to the skillet. Stir in the capers, olives, raisins (if using), and pine nuts (if using). Return the eggplant to the skillet. Simmer the mixture over low heat for 15-20 minutes, until the vegetables are tender and the flavors have melded. Season with salt and pepper.
Garnish: Remove from heat and stir in the fresh basil. Let the caponata cool to room temperature before serving, allowing the flavors to develop further.
Ingredients
Directions
Prepare the Eggplant: Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse the eggplant under cold water and pat dry with paper towels.
Cook the Eggplant: Heat half of the olive oil in a large skillet over medium heat. Add the eggplant in batches, cooking until golden and tender. Transfer the cooked eggplant to a plate.
Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the onion, celery, and garlic until they start to soften.
Simmer the Sauce: Add the crushed tomatoes, red wine vinegar, and sugar to the skillet. Stir in the capers, olives, raisins (if using), and pine nuts (if using). Return the eggplant to the skillet. Simmer the mixture over low heat for 15-20 minutes, until the vegetables are tender and the flavors have melded. Season with salt and pepper.
Garnish: Remove from heat and stir in the fresh basil. Let the caponata cool to room temperature before serving, allowing the flavors to develop further.
Notes
Perfect Wine Pairing
With its vibrant acidity and sweet-sour profile, Caponata pairs beautifully with various wines. However, a wine that mirrors its complexity and balances its richness is ideal.
Etna Bianco: A white wine from the slopes of Mount Etna in Sicily, made primarily from the Carricante grape, offers crisp acidity, mineral undertones, and aromatic complexity that complements the Caponata’s flavors beautifully.
Nero d’Avola: For those who prefer red wine, Nero d’Avola, Sicily’s signature red grape, provides a fruit-forward profile with enough structure and acidity to stand up to the Caponata’s richness without overpowering it.
