Classic Eggplant Caponata
Traditional dish · Italian
A traditional Sicilian relish made with tender eggplant, sweet and tangy notes from tomatoes, capers, olives, and a touch of vinegar and sugar. Perfect as an appetizer or side dish.
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Ingredients
- Eggplant2 large
- Celery stalks2
- Onion1 medium
- Garlic cloves3
- Canned diced tomatoes14.5 oz
- Green olives, pitted and chopped1/2 cup
- Capers, drained2 tbsp
- Red wine vinegar1/4 cup
- Granulated sugar2 tbsp
- Extra virgin olive oil1/4 cup
- Fresh basil leaves, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Dice the eggplant into 1-inch cubes. Salt generously and let sit in a colander for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
While eggplant rests, finely chop celery, onion, and mince garlic.
- 3
Heat olive oil in a large skillet over medium-high heat. Add eggplant and cook until golden brown and tender, working in batches if necessary. Remove eggplant and set aside.
- 4
In the same skillet, add a little more olive oil if needed. Sauté onion and celery until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- 5
Stir in diced tomatoes, chopped olives, capers, red wine vinegar, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 6
Return the cooked eggplant to the skillet. Stir to combine and cook for another 5-10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- 7
Stir in fresh basil just before serving. Let cool to room temperature before serving.
