Follow these steps for perfect results
Eggplant
Cubed
Extra Virgin Olive Oil
Yellow Onion
Coarsely Chopped
Roma Tomatoes
Cored, Peeled, And Coarsely Chopped
Celery
Thinly Sliced Crosswise
Red Wine Vinegar
White Sugar
Tomato Paste
Golden Raisins
Pine Nuts
Shelled
Capers
Rinsed
Green Olives
Pitted, Coarsely Chopped
Basil
Chiffonade
Italian Flat-leaf Parsley
Coarsely Chopped
Kosher Salt
To Taste
Cube the eggplant and place in a colander.
Salt generously and place over a bowl.
Weigh down the eggplant with a plate and a can.
Let drain for 1 hour to remove bitterness.
Rinse the eggplant cubes and pat dry.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add one-third of the eggplant and cook until golden brown (7-8 minutes).
Transfer eggplant to a bowl using a slotted spoon.
Repeat in batches, adding 2 tablespoons of oil as needed, until all eggplant is cooked.
Reduce heat to medium-low and add remaining oil and onions; cook until soft (14-15 minutes).
Add tomatoes and celery; increase heat to medium and cook until tomatoes release their juices (5-6 minutes).
Add vinegar, sugar, and tomato paste; cook until thickened (3-4 minutes).
Add cooked eggplant, raisins, pine nuts, capers, olives, and season with salt and pepper.
Cook until hot.
Transfer to a plate and let cool slightly.
Top with basil and parsley.
Serve at room temperature.
Expert advice for the best results
For a richer flavor, use a high-quality olive oil.
Adjust the amount of sugar and vinegar to your preference.
Caponata tastes best when allowed to sit for a few hours or overnight, allowing the flavors to meld.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh basil and a drizzle of olive oil.
Serve at room temperature with crusty bread.
Serve as a side dish with grilled fish or chicken.
Use as a topping for crostini.
Complements the sweet and sour flavors.
Such as Nero d'Avola
Discover the story behind this recipe
A staple of Sicilian cuisine, often served during summer months.
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