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.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

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

Bitter eggplant?
Skipped salting. Salting draws out bitter juices.
Eat hot?
Sure, but room temp is best.

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