Caponata Siciliana
Sicilian sweet-and-sour eggplant with celery, capers, and a splash of vinegar.
Caponata is Sicily's sweet-and-sour eggplant relish. It is served at room temperature and improves after a rest, which makes it a great make-ahead dish.
The balance to chase: the agrodolce, the tug between sugar and vinegar. Add both, then taste and adjust.
By Lucia Moretti
More vegetables to cook next: Ribollita, Tiramisù Classico, Authentic Cacio e Pepe Recipe.
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
Greasy, soggy eggplant Fry in hot oil in batches so it browns instead of steaming
| Symptom | Cause | Fix |
|---|---|---|
| Greasy, soggy eggplant | Oil not hot enough | Fry in hot oil in batches so it browns instead of steaming |
| Flat, one-note flavor | Agrodolce out of balance | Adjust vinegar and sugar at the end until it tugs both ways |
| Bitter edge | Eggplant not drained | Salt and drain the eggplant before cooking |
| Too watery | Simmered covered | Cook uncovered so the liquid reduces |
Recipe
Ingredients
Method
- 1
Salt the cubed eggplant and let it drain in a colander for 20 minutes, then pat dry.
- 2
Fry the eggplant in olive oil over medium-high heat until golden on all sides, then set aside.
- 3
In the same pan, soften the onion and celery for 8 minutes.
- 4
Add the tomatoes, olives, and capers, and simmer for 10 minutes.
- 5
Return the eggplant, then stir in the vinegar and sugar.
- 6
Simmer 5 more minutes, taste, and adjust the sweet-and-sour balance.
- 7
Cool to room temperature and rest at least an hour before serving.
FAQ
Is caponata served hot? No. It is best at room temperature, which lets the flavors settle.
Is caponata served hot?
No. It is best at room temperature, which lets the flavors settle.
How long does it keep?
It keeps in the fridge for up to 4 days and the flavor deepens.
What do I serve it with?
Crusty bread, grilled fish, or as part of an antipasto spread.
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