45 minutes
A traditional Sicilian dish featuring a medley of eggplant, celery, tomatoes, olives, and capers, all simmered in a sweet and tangy sauce.
Eggplants, trimmed, cut into cubes, salted
0 lb
Celery, thinly sliced
0 oz
0.25 fluid ounces
Onion, diced
each
0.25 fluid ounces
Green Olives, pitted
0 oz
0 oz
Anchovies, chopped
0 oz
0.25 fluid ounces
0 oz
1. Prepare the Eggplant
Trim and cut the eggplants into cubes. Generously sprinkle them with salt and place them in a colander for about 15 minutes to draw out bitterness and excess moisture.
2. Sauté the Eggplant
Heat olive oil in a heavy pot over medium heat. Work in batches to sauté the eggplant cubes until golden brown, then set aside.
3. Sauté the Celery
In the same pot, add more olive oil if needed and sauté the thinly sliced celery until golden, then remove from the pot and set aside.
4. Cook the Onion
Add diced onion to the pot with a little olive oil and cook for about 7 minutes, or until soft and translucent.
5. Add Tomato Sauce
Stir in the Simple Tomato Sauce to the pot with onions and let it simmer for about 7 minutes.
6. Combine Ingredients
Return the cooked eggplant and celery to the pot, and add green olives, capers, chopped anchovies, red wine vinegar, and sugar. Stir and cook for another 10 minutes.
7. Let Rest and Serve
Let the Caponata rest. It can be enjoyed immediately but is even better the next day as flavors continue to develop.
Opt for firm, fresh eggplants with shiny skin. Use smaller Italian or baby eggplants for fewer seeds and a sweeter taste.
Salt eggplant cubes and let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry before frying.
Use high-quality red wine vinegar and balance with sugar for the agrodolce sauce, considering the sweetness from other ingredients.
Fry eggplant cubes in batches with high-smoke point oil like peanut or sunflower to avoid steaming and ensure crispiness.
Let Caponata cool to room temperature to meld flavors, preferably resting overnight for best results.
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