Description
Sicilian Caponata is a vibrant and hearty dish that perfectly captures the bold and sunny flavors of Sicily. This traditional eggplant-based recipe is a sweet and tangy vegetable medley cooked with tomatoes, olives, capers, and a hint of vinegar. It’s a versatile dish that can be served as a warm side, a light main course, or even a topping for crusty bread. This recipe is easy to prepare and bursts with Mediterranean goodness.
Ingredients
Scale
- For the Caponata:
- 2 medium eggplants, diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1/3 cup green olives, pitted and sliced
- 2 tbsp capers, rinsed
- 1/4 cup red wine vinegar
- 2 tbsp sugar (adjust to taste)
- 1/4 cup extra-virgin olive oil
- 1/4 tsp red chili flakes (optional)
- Salt and black pepper, to taste
- For Garnish:
- Fresh basil leaves, torn
- 2 tbsp toasted pine nuts (optional)
Instructions
- Prepare the Eggplants:
Sprinkle the diced eggplants with salt and let them sit in a colander for 20–30 minutes to draw out excess moisture. Rinse and pat dry with a paper towel. - Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden and tender, about 8–10 minutes. Remove and set aside. - Cook the Base:
In the same skillet, add a bit more oil if needed, and sauté the onions and celery until softened, about 5 minutes. Stir in the tomatoes, chili flakes, and a pinch of salt. Cook for 5–7 minutes until the mixture thickens. - Combine Flavors:
Add the cooked eggplant back into the skillet. Stir in the olives, capers, vinegar, and sugar. Mix well and simmer for another 10–15 minutes, stirring occasionally, until the flavors meld together. - Season and Serve:
Taste and adjust seasoning with additional salt, pepper, or sugar. Let the caponata cool slightly. Garnish with fresh basil leaves and pine nuts if using. Serve warm, at room temperature, or chilled.
Notes
- This dish improves with time, so it’s perfect to make ahead and refrigerate for a day.
- Serve with toasted bread, over pasta, or as a side to grilled fish or chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Sautéing
- Cuisine: Sicilian
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sicilian Caponata, Eggplant Recipe, Mediterranean Dish, Vegan Side, Italian Appetizer