Caponata Sweet and Sour Eggplant
A Sicilian agrodolce relish of cubed eggplant sauteed with celery, tomatoes, olives, capers, vinegar, and a touch of sugar. Serve warm or at room temperature as a side, topping, or bruschetta spread. Plan ahead: caponata tastes best after resting at least 1 hour.
Ingredients
- 2 medium globe eggplant, 3/4-inch cubed
- 2 tsp kosher salt
- 6 tbsp extra-virgin olive oil
- 4 celery stalks, sliced
- 1 large yellow onion, diced
- 1 can crushed canned tomatoes
- 1/2 cup green olives, pitted, halved
- 2 tbsp capers, drained
- 1/4 cup red wine vinegar
- 2 tsp granulated sugar
- 3 tbsp pine nuts (optional), toasted
- 1/2 cup fresh basil leaves, torn
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Toss 2 medium 3/4-inch cubed globe eggplant with 2 tsp kosher salt in a colander and let drain for 15 minutes. Pat dry with paper towels.
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2
Heat half the 6 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Working in batches if needed, saute eggplant until golden on all sides, about 8 minutes. Transfer to a plate.
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3
Add the remaining olive oil to the pan. Cook 1 large diced yellow onion over medium heat until softened, about 4 minutes. Add 4 sliced celery stalks and cook 3 minutes more.
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4
Stir in 1 can crushed canned tomatoes and simmer 5 minutes. Add 1/2 cup pitted, halved green olives, 2 tbsp drained capers, 1/4 cup red wine vinegar, and 2 tsp granulated sugar. Stir to combine.
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5
Return the eggplant to the pan. Stir gently and simmer 8 to 10 minutes until everything is tender and the flavors meld. Season with 1/2 tsp freshly ground black pepper and adjust salt if needed.
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6
Remove from heat. Stir in 1/2 cup torn fresh basil leaves and 3 tbsp toasted pine nuts (optional) if using. Let rest at least 1 hour before serving. Serve at room temperature or slightly warm.