Caponata (Sicilian Sweet and Sour Eggplant)

Sicily's iconic eggplant dish — sweet, sour, and deeply savory.

Ingredients

• 2 large eggplants, cut into 3/4" cubes
• 1/4 cup olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp capers
• 1/4 cup green olives, chopped
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 2 tbsp pine nuts, toasted
• Fresh basil

Method

1. Salt eggplant cubes 20 min. Pat dry. Fry in olive oil until golden on all sides. Drain.

2. Sauté onion and celery 5 min. Add tomatoes, simmer 10 min.

3. Add capers, olives, vinegar, sugar. Simmer 5 min.

4. Fold in fried eggplant and pine nuts. Cool to room temperature.

5. Serve at room temperature with basil. Better the next day.

What You're Practicing

• Caponata improves overnight — the sweet-sour flavors meld and deepen.
• Serve at room temperature, not hot — this is a Sicilian tradition.
• The agrodolce (sweet-sour) balance of vinegar and sugar is the signature.