Description
Caponata Siciliana is a traditional sweet-and-sour eggplant dish from Sicily, featuring fried eggplant, tomatoes, olives, capers, and a balanced vinegar-sugar sauce. It’s rich, flavorful, and plant-based.
Ingredients
- 2 large eggplants, cut into 1-inch cubes
- 1/3 cup extra virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 celery stalks, thinly sliced
- 2 cups ripe tomatoes, finely chopped (or canned crushed tomatoes)
- 1/3 cup green olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons white wine vinegar
- 2 tablespoons granulated sugar
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon salt, or to taste
Instructions
- Heat 1/4 cup of the olive oil in a wide pan over medium heat. Fry the eggplant cubes in batches until golden. Transfer to a paper towel-lined plate.
- In the same pan, add the remaining olive oil. Sauté onion and celery until soft, about 5 minutes.
- Add the tomatoes, olives, and capers. Cook for 8–10 minutes, stirring occasionally, until slightly thickened.
- Stir in the vinegar and sugar to create the sweet-and-sour sauce.
- Gently fold in the fried eggplant. Simmer for 5 minutes to combine flavors.
- Remove from heat and stir in torn basil leaves.
- Let cool and serve at room temperature or chilled.
Notes
- Best served after resting for a few hours or overnight.
- Frying gives the best texture, but eggplant can also be baked for a lighter version.
- Add toasted pine nuts or raisins for a twist on flavor and texture.
- Serve with crusty bread or as a side to grilled dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
