Spicy Eggplant Caponata with Anchovies
80% authentic · Sicilian-Inspired
A flavorful twist on caponata, incorporating the umami depth of anchovies and a hint of chili for a spicier, more complex profile. Still retains the classic sweet and sour balance.
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Ingredients
- Eggplant2 large
- Celery stalks2
- Yellow onion1 medium
- Garlic cloves3
- Canned crushed tomatoes14.5 oz
- Black olives, pitted and chopped1/2 cup
- Capers, drained2 tbsp
- Anchovy fillets, minced4
- Red wine vinegar1/4 cup
- Brown sugar1.5 tbsp
- Red pepper flakes1/2 tsp
- Extra virgin olive oil1/4 cup
- Fresh parsley, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Dice 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
Finely chop celery and onion. 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. Remove and set aside.
- 4
In the same skillet, sauté onion and celery until softened, about 5-7 minutes. Add garlic and minced anchovy fillets, cook for 1-2 minutes until fragrant and anchovies dissolve.
- 5
Stir in crushed tomatoes, chopped olives, capers, red wine vinegar, brown sugar, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
- 6
Return eggplant to the skillet. Stir to combine and cook for another 10-15 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- 7
Stir in fresh parsley just before serving. Let cool to room temperature.
