Name: Caponata
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: Caponata is a classic Sicilian dish, a sweet and sour eggplant relish that combines a variety of vegetables and is often served as a side dish, appetizer, or a condiment. Its flavor profile is a complex blend of tangy vinegar, sweet sugar, and a mix of fresh and cooked vegetables, often including capers and olives for added depth.; Salt, to draw out the moisture from the eggplant; 1/4 cup olive oil; 1 onion, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 bell pepper, any color, chopped; 1 can (14 ounces) diced tomatoes, drained; 1 can (14 ounces) diced tomatoes, drained; 1/4 cup green olives, pitted and chopped; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1/4 cup fresh basil, chopped; Salt and pepper to taste

CategoryItalian, Main Course, VegetarianDifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

Caponata is a classic Sicilian dish, a sweet and sour eggplant relish that combines a variety of vegetables and is often served as a side dish, appetizer, or a condiment. Its flavor profile is a complex blend of tangy vinegar, sweet sugar, and a mix of fresh and cooked vegetables, often including capers and olives for added depth.

Salt, to draw out the moisture from the eggplant

1/4 cup olive oil

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 bell pepper, any color, chopped

1 can (14 ounces) diced tomatoes, drained

1/4 cup green olives, pitted and chopped

2 tablespoons red wine vinegar

1 tablespoon sugar

1/4 cup fresh basil, chopped

Salt and pepper to taste

Prep the Eggplant: Sprinkle the eggplant cubes with salt and let them sit in a colander for about 30 minutes to release moisture. Rinse with water and pat dry with paper towels.

Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the eggplant and fry until it begins to brown, about 10 minutes. Remove the eggplant and set aside. In the same skillet, add a bit more oil if needed, and sauté the onion and celery until softened, about 5 minutes. Add the garlic and bell pepper and cook for another 5 minutes.

Combine Ingredients: Return the eggplant to the skillet along with the diced tomatoes, capers, and olives. Stir to combine.

Add Vinegar and Sugar: Mix in the red wine vinegar and sugar. Simmer the mixture over low heat, stirring occasionally, for about 15 minutes, or until the vegetables are tender and the flavors have melded together.

Season and Serve: Stir in the fresh basil and season with salt and pepper to taste. Let the caponata cool to room temperature before serving to allow the flavors to develop fully.

Ingredients