A quintessentially Sicilian spread that is a vibrant mixture of eggplant and other fresh vegetables, spiked with briny olives and capers. Can be served room temperature or cold, caponata is absolutely gorgeous as a topper for crisp baguette or potato rounds, or as an accompaniment to fish or chicken. It tastes even better the further ahead it’s prepared allowing the bright and bold flavours to better combine. Chockfull of phytonutrients such as fibre, vitamins B & C and lycopene, this classic Italian dish is a nutritional winner!
Sicilian Eggplant Caponata
- 4 tablespoons extra-virgin olive oil
- 1 large eggplant, chopped into 1″x1″ pieces (about 6 cups)
- 1 medium onion, sliced
- 2 ribs celery, chopped
- 1 cup tomato purée or Classic Italian sauce
- 1/4 cup apple cider vinegar (or white vinegar)
- 1 teaspoon cane sugar (or other dry sugar)
- 2 tablespoon capers
- 8-10 green olives, pitted and sliced
Heat 2 tablespoons of the olive oil in a non-stick pan and sauté eggplant until golden and tender. Remove from pan and set aside. Heat the remaining 2 tablespoons of olive oil and sauté the onions and celery until tender and cooked through. Once cooked, add eggplant back into the pan and add tomato sauce/purée, vinegar and sugar and cook for another ten minutes. Add capers and olives, stir thoroughly and cook for a remaining 5-10 minutes. Turn off heat and let cool. Best served room temperature or cool.