Caponata

Caponata is a classic Sicilian dish that combines eggplant and other vegetables with sweet and sour flavors. It’s a versatile, rich stew that can be served warm or cold, and it works as a side dish, appetizer, or topping for bread. The dish is characterized by its use of agrodolce (Italian for “sweet and sour”) elements, typically achieved through a combination of vinegar and sugar.

Traditional Caponata Recipe

Ingredients:

• 2 large eggplants, diced into 1-inch cubes

• 1 large onion, finely chopped

• 2 celery stalks, chopped

• 1 red bell pepper, chopped

• 1 cup ripe tomatoes, chopped (or use canned tomatoes)

• 1/4 cup green olives, pitted and sliced

• 2 tablespoons capers, drained

• 1/4 cup red wine vinegar or apple cider vinegar

• 2 tablespoons sugar (or honey)

• 3-4 tablespoons extra virgin olive oil

• 1/4 cup raisins (optional, for added sweetness)

• Fresh basil leaves (for garnish)

• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant:

• Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This helps to remove excess moisture and bitterness. Rinse and pat dry with paper towels.

2. Cook the Vegetables:

• In a large skillet, heat olive oil over medium heat. Add the eggplant and cook until golden brown and tender, about 10 minutes. Remove the eggplant and set aside.

• In the same skillet, add a bit more olive oil if needed and sauté the onions, celery, and bell pepper until soft, about 5-7 minutes.

• Add the tomatoes and cook until they begin to break down, about 5 minutes.

3. Add the Remaining Ingredients:

• Return the cooked eggplant to the skillet. Add the olives, capers, raisins (if using), vinegar, and sugar. Stir everything together and cook for another 10 minutes, allowing the flavors to meld. The mixture should be slightly caramelized and have a balance of sweet and sour notes.

4. Season and Serve:

• Season with salt and pepper to taste. Allow the caponata to cool to room temperature, as the flavors develop best when it rests.

• Garnish with fresh basil leaves before serving.

5. Serving Suggestions:

• Serve caponata on crusty bread as a bruschetta, or as a side dish to grilled meats or fish. It can also be used as a pasta topping or mixed into salads.

Tips for an Authentic Caponata:

Olives and Capers: The olives and capers give caponata its signature briny flavor. Choose high-quality green olives (like Castelvetrano) for the best taste.

Sweet and Sour Balance: Adjust the sugar and vinegar to achieve the perfect balance between sweet and sour. The dish should have a tangy brightness with a hint of sweetness.

Make Ahead: Caponata is even better the next day, as the flavors have time to meld. It keeps well in the fridge for up to 5 days.

Caponata is a quintessential example of Sicilian cuisine, showcasing the island’s love for bold flavors and fresh, locally-sourced ingredients. It’s a versatile dish that can be enjoyed year-round!