- Bitter eggplant?
- Skipped salting. Salting draws out bitter juices.
- Eat hot?
- Sure, but room temp is best.
Sicilian Caponata
The essence of Sicilian cuisine in one bowl: the dance of sweet and sour (agrodolce). This isn't just a veggie stew; it's a built experience where meaty eggplant drinks up a caramelized tomato-vinegar glaze. Best served rested.
Ingredients
2
medium
Eggplants
1
medium
Onion
2
cloves
Garlic
2
stalks
Celery
4
whole
Ripe Tomatoes
2
tbsp
Capers (rinsed)
2
tbsp
Red Wine Vinegar
1
tsp
Sugar
4
tbsp
Olive Oil
1
handful
Fresh Basil
Shopping List (0)
Equipment Needed
- Large Skillet
- Colander
Instructions
1
✓
Cube eggplant, salt heavily in colander for 20 mins. Rinse and dry.
Tip: Removes water/bitterness.
2
✓
Fry eggplant until golden. Set aside.
Tip: Caramelization adds depth.
3
✓
Sauté onion and celery until soft. Add garlic.
Tip: Celery adds crunch.
4
✓
Add tomatoes, capers, sugar, vinegar. Cook 10 mins.
Tip: Agrodolce (sweet-sour) effect.
5
✓
Return eggplant, simmer 5 mins.
Tip: Eggplant absorbs sauce.
6
✓
Stir in basil. Cool to room temp.
Tip: Flavors meld while cooling.
Recipe FAQ
Ingredients
- 2 medium Eggplants
- 1 medium Onion
- 2 cloves Garlic
- 2 stalks Celery
- 4 whole Ripe Tomatoes
- 2 tbsp Capers (rinsed)
- 2 tbsp Red Wine Vinegar
- 1 tsp Sugar
- 4 tbsp Olive Oil
- 1 handful Fresh Basil