Caponata Siciliana
Transport your taste buds to the sun-soaked shores of Sicily with Caponata Siciliana, a vibrant Italian eggplant stew bursting with bold Mediterranean flavors. This traditional dish masterfully balances sweet, tangy, and savory notes with tender fried eggplant, luscious tomatoes, briny capers, green olives, and a hint of white wine vinegar and sugar. Enhanced by aromatic garlic, fresh basil, and optional toasted pine nuts, this versatile dish can be served warm, at room temperature, or chilled. Perfect as an appetizer with crusty bread, a side dish for grilled proteins, or even a light vegetarian main, Caponata Siciliana is a crowd-pleaser that dazzles in any setting. Its 20-minute prep time and rich, complex flavors make it an ideal recipe for both novice cooks and seasoned chefs.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 tbsp Salt
- 6 tbsp Olive oil
- 1 large Red onion
- 2 medium Celery stalks
- 2 large Garlic cloves
- 400 g Canned whole peeled tomatoes
- 1 tbsp Tomato paste
- 100 g Green olives, pitted
- 2 tbsp Capers, rinsed
- 3 tbsp White wine vinegar
- 1 tbsp Sugar
- 8 leaves Fresh basil leaves
- 0.5 tsp Pepper
- 2 tbsp Pine nuts (optional)
Instructions
Slice the eggplants into 1-inch cubes. Place them in a colander and sprinkle with 1 tablespoon of salt. Let them sit for 30 minutes to drain excess moisture and bitterness. Rinse with water and pat dry with a kitchen towel.
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
In the same skillet, add 2 tablespoons of olive oil and lower the heat to medium. Dice the red onion and thinly slice the celery. Add them to the skillet and sauté for 5 minutes until softened.
Mince the garlic cloves and add them to the skillet. Cook for 1 minute until fragrant.
Crush the canned tomatoes with your hands or a fork and add them to the skillet along with the tomato paste. Stir to combine and let it simmer for 10 minutes until the sauce thickens.
Slice the pitted olives and add them to the skillet along with the capers. Stir in the fried eggplant.
In a small bowl, mix the white wine vinegar and sugar until dissolved. Pour the mixture into the skillet and stir well. Simmer for an additional 10 minutes to allow the flavors to meld.
Season with freshly ground pepper to taste. Tear fresh basil leaves and sprinkle them on top before serving. Optionally, toast the pine nuts in a dry pan for 2 minutes until golden and scatter them on the dish.
Serve warm, at room temperature, or cold with crusty bread as an appetizer or as a side dish with grilled protein.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9422 mg | 410% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 67.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3568 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
