Follow these steps for perfect results
Eggplant
peeled and cut into 2-inch cubes
Sea Salt
coarse
Extra-Virgin Olive Oil
plus additional as needed
Yellow Onions
peeled and thinly sliced
Ripe Tomatoes
peeled, seeded, and chopped
Sea Salt
fine
Red Wine
Hearts of Celery
finely chopped
Orange Juice
freshly squeezed
Orange Zest
Ground Cloves
Cocoa Powder
Dutch processed
Freshly Cracked Pepper
Blanched Almonds
roasted and chopped
Dark Brown Sugar
Red Wine Vinegar
Dark Raisins
plumped in warm red wine vinegar and drained
Green Sicilian Olives
stones removed, coarsely chopped
Lobsters
split
Prawns
shelled, deveined, heads removed, tails left intact
Soak eggplant in sea-salted water for 1 hour, then drain, rinse, and dry.
Heat 1/2 cup olive oil in a large saute pan over medium-high heat.
Brown eggplant in batches, removing to paper towels.
Discard all but 2 tablespoons of oil.
Lightly brown onions in the same pan for 2-3 minutes.
Add tomatoes, fine sea salt, and red wine.
Braise until liquids are mostly absorbed and the mixture thickens.
Set the tomato sauce aside.
Poach chopped celery in salted water for 2 minutes.
Drain and set aside.
Combine orange juice, orange zest, ground cloves, cocoa powder, pepper, almonds, brown sugar, and red wine vinegar in a bowl.
Add the spiced mixture to the slightly cooled tomato sauce and stir well.
Allow the sauce to cool fully.
Stir in the eggplant, celery, plumped raisins, and olives.
Cover and refrigerate overnight.
Warm to room temperature before serving.
Wood-roast lobster and prawns, basting with olive oil.
Present seafood, sizzling, atop the room-temperature caponata.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Don't overcrowd the pan when browning the eggplant.
Adjust the amount of sugar and vinegar to taste.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance
Serve in a rustic bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve as an appetizer or side dish.
Serve with crusty bread for dipping.
Such as Grillo or Catarratto.
Such as Nero d'Avola.
Discover the story behind this recipe
Traditional Sicilian dish, often served during special occasions.
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