40 minutes
Caponata is a traditional Sicilian eggplant dish with a sweet and sour flavor profile.
1. Prepare and Cook Eggplant
Cut 2 medium eggplants into 1-inch cubes and place them in a colander. Sprinkle generously with salt and allow to drain for about 15 minutes. Heat a tablespoon of olive oil in a heavy pot over medium heat. Add the drained eggplant cubes and sauté until they are golden brown. Remove from pot and set aside.
2. Sauté Celery and Onion
In the same pot, add more olive oil if needed and sauté ⅔ cup of thinly sliced celery until lightly browned, then add a small diced onion, cooking it for about 7 minutes until soft and translucent.
3. Add Tomato Sauce and Simmer
Pour in 1½ cups of Simple Tomato Sauce to the pot with the celery and onion. Let it simmer for 7 minutes, allowing the flavors to meld together.
4. Combine Ingredients and Cook
Return the cooked eggplant and celery to the pot. Stir in ⅓ cup of pitted green olives, 2 to 3 tablespoons of rinsed and drained capers, and 2 rinsed, filleted, and chopped salt-packed anchovies. Add ¼ cup of red wine vinegar and 1½ teaspoons of sugar. Let the mixture cook for about 10 minutes, stirring occasionally.
Cube the eggplant and generously salt it. Let it sit in a colander for about 30 minutes to draw out excess moisture and bitterness, then rinse and pat dry before cooking.
Choose firm, shiny eggplants with no soft spots or blemishes. Smaller eggplants tend to be less bitter and have fewer seeds, making them ideal for this dish.
Allow Caponata to sit overnight in the refrigerator to further marry the flavors. Serve at room temperature for the best taste experience.
Use high-quality olive oil and ensure your pan is hot enough before adding the eggplant. Fry in batches to avoid overcrowding and achieve golden brown, crispy edges.
Taste frequently as the dish cooks, adjusting for salt, sweetness, and acidity to ensure a harmonious balance.
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