Caponata is a Sicilian recipe for a sweet-and-sour vegetable stew made with eggplant and tomatoes. It is good served cold as an appetizer or as part of an antipasto plate, or hot, as a side dish with roasted meats or fish.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Trim and cut into 1-inch cubes: 2 medium eggplants.
Step 2
Season with salt and put into a colander to drain for 15 minutes or so.
Step 3
In a heavy pot over medium heat, warm: 1 tablespoon olive oil.
Step 4
Add enough eggplant cubes to cover the bottom of the pan and sauté until golden. Remove and continue sautéing batches of the eggplant, adding more oil as needed. After removing the last batch of eggplant, add a bit more oil and sauté until golden: 2/3 cup thinly sliced celery.
Step 5
Remove from the pan and set aside. Add to the pan: 1 tablespoon olive oil, 1 small onion, diced.
Step 6
Cook, stirring occasionally, until soft and translucent, about 7 minutes. Add: 1 1/2 cups Simple Tomato Sauce (page 264).
Step 7
Cook for another 7 minutes. Stir in the cooked eggplant and celery, then add: 1/3 cup green olives, pitted, 2 to 3 tablespoons capers, rinsed and drained, 2 salt-packed anchovies, rinsed, filleted, and chopped, 1/4 cup red wine vinegar, 1 1/2 teaspoons sugar.
Step 8
Cook for a final 10 minutes. Taste and add more salt, vinegar, or sugar as desired. Caponata tastes even better the next day.
Variations
Step 9
Garnish with 1/4 cup chopped basil.
Step 10
Garnish with 3 tablespoons toasted pine nuts.
Step 11
For a lighter version of this dish, toss the salted and drained eggplant with 2 tablespoons olive oil, spread on a baking sheet, and bake in a 375°F oven until golden brown, about 30 minutes.
