Eggplant Caponata
Eggplant Caponata is a hearty Sicilian dish made with slow-cooked eggplant, tomatoes, olives, and capers, all simmered in a sweet, savory, and tangy vinegar sauce. It’s a humble, flavor-packed favorite best enjoyed with crusty bread and good company.
- Serves
- 6
Directions
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Salt the eggplant: Toss eggplant cubes with a pinch of salt and let them sit in a colander for 20–30 minutes. Pat dry with a towel.
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Cook the eggplant: In a large skillet, heat olive oil over medium heat. Sauté the eggplant in batches until golden and soft. Remove and set aside.
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Build the base: In the same pan, add more oil if needed. Sauté onion, celery, and bell pepper until soft, about 8–10 minutes. Add garlic and cook for another minute.
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Add tomatoes and simmer: Stir in the diced tomatoes. Simmer for about 10.
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Mix: Return the eggplant to the pan. Add capers, olives, vinegar, and sugar. Stir gently to combine and let everything cook together for another 10–15 minutes. Adjust salt, pepper, vinegar, or sugar to taste.
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Cool and serve: Let cool to room temperature and serve on crostini or as a side to meat or fish.
From Shawnie's class “Nonna’s Kitchen”
