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Sicilian Caponata (Sweet & Sour Eggplant with Olives and Capers)
The quintessential Sicilian vegetable relish: golden eggplant stewed with crunchy celery, tomatoes, green olives, capers, and sweet-sour agrodolce reduction.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
6servings
- Eggplants cut into cubes700 g
- Celery stalks3 stalk
- Yellow onion1 piece
- Diced tomatoes in juice350 g
- Pitted green olives80 g
- Capers rinsed2 tbsp
- Red wine vinegar3 tbsp
- Sugar1.5 tbsp
- Extra virgin olive oil4 tbsp
- Toasted pine nuts2 tbsp
Preparation Steps
1
Brown eggplant cubes in half of hot olive oil for 8-10 minutes until golden and tender. Set aside on a plate.
9 min timer
2
In the same skillet, add remaining oil, onion, and celery. Sauté over medium heat for 6-7 minutes until soft.
7 min timer
3
Add diced tomatoes, olives, and capers. Simmer for 8 minutes to develop flavors.
8 min timer
4
Return eggplant to pan. Pour in vinegar mixed with sugar and simmer for 5 minutes until reduced and glossy. Garnish with toasted pine nuts and serve at room temperature.
5 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
