Caponata (Sicilian Sweet and Sour Eggplant Stew)
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Decide whether to serve the caponata at room temperature or chilled, and allow for an overnight rest if you want a softer sweet-sour balance.
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When browning the eggplant, the cubes should color without collapsing before they return to the sauce. Vinegar or sugar that dominates can obscure the eggplant, so their balance matters as much as the browning. Toasted bread, grilled meat, and fish are serving options already suited to this dish.
Ingredients
Instructions
- 1
Cut 500g eggplant into 3cm cubes, spread them on paper towels, and blot the surface dry.
- 2
Heat most of the 3 tablespoons olive oil in a wide pan over medium-high heat.
Add the eggplant in 2-3 batches, keeping the cubes in one layer so they sear evenly.
- 3
Leave each batch untouched for about 2 minutes, until the bottom side turns golden brown.
Turn the pieces, brown the other side the same way, then remove before the cubes collapse.
- 4
Add the remaining olive oil to the same pan if it looks dry, then cook 1 roughly diced onion over medium heat for 4 minutes.
Add 100g celery cut into 1cm pieces and cook 3 minutes more.
- 5
Add 300g canned tomatoes and 80g halved green olives.
Stir in 2 tablespoons red wine vinegar and 1 tablespoon sugar, then reduce over medium heat for 10 minutes.
- 6
Return the eggplant and cook over low heat for another 5 minutes so it absorbs the sauce.
Turn off the heat, cool, and serve at room temperature or chilled.
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