Caponata

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients before you start: cube the eggplant, slice the onion and celery, slice the garlic, dice the tomatoes, halve the olives, rinse the capers, and tear the basil. In a small cup, stir together the red wine vinegar, caster sugar, and tomato paste until mostly dissolved; this helps the sweet-and-sour seasoning distribute quickly later.

   400 g eggplant, cut into 2 cm cubes120 g yellow onion, thinly sliced100 g celery stalks, sliced into 5 mm pieces2 cloves garlic, finely sliced200 g ripe tomatoes, diced60 g green olives, pitted and halved20 g capers, rinsed25 ml red wine vinegar10 g caster sugar15 g tomato paste8 g fresh basil leaves, torn
2. 2

   Heat a wide sauté pan over medium-high heat and add 30 ml of the olive oil. Add the eggplant and 2 g of the salt. Cook for 8-10 minutes, turning every couple of minutes, until the cubes are lightly browned and tender but still holding their shape. If the pan looks dry, lower the heat slightly rather than flooding with more oil. Transfer the eggplant to a plate.

   45 ml extra-virgin olive oil400 g eggplant, cut into 2 cm cubes4 g fine sea salt
3. 3

   In the same pan, add the remaining 15 ml olive oil, then the onion and celery. Cook over medium heat for 4 minutes, stirring often, until the onion softens and the celery loses its raw edge but stays slightly crisp. Add the garlic and cook for 30 seconds until fragrant, not browned.

   45 ml extra-virgin olive oil120 g yellow onion, thinly sliced100 g celery stalks, sliced into 5 mm pieces2 cloves garlic, finely sliced
4. 4

   Add the diced tomatoes and cook for 3-4 minutes until they begin to break down. Stir in the olives and capers, then pour in the vinegar mixture. Cook for 1-2 minutes until glossy and lightly thickened; the sharp smell of vinegar should mellow noticeably.

   200 g ripe tomatoes, diced60 g green olives, pitted and halved20 g capers, rinsed25 ml red wine vinegar10 g caster sugar15 g tomato paste
5. 5

   Return the eggplant to the pan and fold gently to coat without crushing it. Add the pine nuts, the remaining 2 g salt, and the black pepper. Simmer for 2 minutes so the flavors marry; the caponata should be juicy, not watery, with a balanced sweet-sour finish. Taste and adjust with a few extra drops of vinegar or a pinch of sugar if needed.

   400 g eggplant, cut into 2 cm cubes20 g pine nuts4 g fine sea salt1 g black pepper, freshly ground
6. 6

   Take the pan off the heat and rest the caponata for 5 minutes. Fold in most of the basil, keeping a little for the top. Serve warm or at room temperature, finished with the remaining basil.

   8 g fresh basil leaves, torn

Origin & History

Caponata is a classic Sicilian agrodolce dish built around eggplant and a balance of vinegar and sweetness. Versions vary across Sicily, with additions such as celery, olives, capers, pine nuts, or raisins depending on the town and household. It is traditionally served as an antipasto or side and is prized for tasting excellent at room temperature.