Caponata

Nutrition · per serving

Steps

1. 1

   Spread the eggplant on a tray or large plate, sprinkle with about 3/4 tsp of the sea salt, and leave for 20 minutes to draw out some moisture and bitterness. This helps the cubes brown rather than steam. Pat dry well with kitchen paper before cooking.

   500 g eggplant, cut into 2 cm cubes1 tsp, plus more to taste sea salt
2. 2

   Meanwhile, prepare the rest of the vegetables: slice the celery, onion, and garlic, chop the tomatoes, halve the olives, rinse the capers, and tear or roughly slice most of the basil leaves, saving a few small leaves for serving.

   120 g celery stalks, sliced120 g yellow onion, finely sliced2 garlic cloves, thinly sliced250 g ripe tomatoes, chopped70 g green olives, pitted and halved20 g capers, rinsed10 g fresh basil leaves
3. 3

   Heat 3 tbsp of the olive oil in a wide sauté pan over medium-high heat. Add the eggplant in a single layer as much as possible and cook for 8-10 minutes, turning occasionally, until deeply golden on several sides and tender in the centre. If the pan looks dry, add a little more oil. Transfer to a plate.

   5 tbsp (75 ml) extra-virgin olive oil500 g eggplant, cut into 2 cm cubes
4. 4

   Lower the heat to medium. Add 1 1/2 tbsp more olive oil, then the onion and celery. Cook for 6-8 minutes until softened and lightly golden; the celery should lose its raw crunch but still keep some shape. Stir in the garlic and cook for 30 seconds until fragrant, not browned.

   5 tbsp (75 ml) extra-virgin olive oil120 g yellow onion, finely sliced120 g celery stalks, sliced2 garlic cloves, thinly sliced
5. 5

   Add the tomatoes, olives, capers, the remaining sea salt, and the black pepper. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down into a loose sauce and the oil begins to separate slightly around the edges.

   250 g ripe tomatoes, chopped70 g green olives, pitted and halved20 g capers, rinsed1 tsp, plus more to taste sea salt1/2 tsp black pepper
6. 6

   Return the eggplant to the pan. In a small bowl, stir together the red wine vinegar and caster sugar, then pour it into the pan. Cook for 2-3 minutes, gently folding everything together so the sweet-and-sour glaze coats the vegetables without turning them mushy.

   2 tbsp (30 ml) red wine vinegar2 tsp caster sugar
7. 7

   Take the pan off the heat and fold in most of the basil. Leave the caponata to rest for 10 minutes before serving; this short rest helps the flavours meld and the texture become silkier. Taste and adjust with a little extra salt or pepper if needed.

   10 g fresh basil leaves
8. 8

   Spoon onto a shallow serving dish and finish with the reserved basil and toasted pine nuts. Serve warm or at room temperature.

   10 g fresh basil leaves20 g toasted pine nuts

Origin & History

Caponata is a classic dish from Sicily, where eggplant, olives, capers, and vinegar come together in the island’s signature agrodolce style. Versions vary from town to town, with some including raisins, almonds, or different vegetables, but the balance of sweet and sour is the defining character throughout.