Caponata (Sicilian Sweet‑Sour Eggplant Relish)

Name: Caponata (Sicilian Sweet‑Sour Eggplant Relish)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 piece medium eggplants; 1 tbsp coarse salt; 6 tbsp extra-virgin olive oil; 1 piece large yellow onion; 2 stalk celery; 2 clove garlic; 1 can chopped tomatoes; 2 tbsp granulated sugar; 3 tbsp red wine vinegar; 2 tbsp raisins; 2 tbsp capers; 0.75 cup green olives; 3 tbsp pine nuts; 2 tbsp fresh basil; 2 tbsp flat-leaf parsley; 1 tsp fine salt; 0.5 tsp black pepper

A classic Sicilian vegetable relish of eggplant, celery, tomatoes, olives and capers in a sweet‑sour sauce. Serve room temperature as an antipasto, with grilled fish, or on crostini (use gluten‑free bread if needed).

AI image

1 hr

start to finish

25 min

hands on

Some skill

difficulty

servings

4 servings

Ingredients

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

380 kcal5g protein18g carbs32g fat

An estimate, not a lab analysis.

Method

Cut the eggplants into 1‑inch (2.5 cm) cubes and put them in a colander; toss with the coarse salt.
Rinse the salted eggplant under cold running water to remove excess salt and pat dry thoroughly with kitchen towels or paper towels.
Heat 4 tablespoons of the olive oil in a large heavy skillet (12-inch/30 cm) over medium-high heat.
Fry the eggplant in batches, turning occasionally, until golden and tender—about 10–12 minutes total for all batches; transfer fried eggplant to a paper towel–lined tray to drain.
Add the remaining 2 tablespoons olive oil to the same skillet and reduce heat to medium.
Add the sliced onion and celery to the skillet and sauté, stirring occasionally, until soft and beginning to color, about 8–10 minutes.
Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
Stir in the chopped tomatoes, sugar, and raisins (if using), then add the red wine vinegar and bring the mixture to a gentle simmer.
Simmer the tomato mixture, stirring occasionally, until it thickens slightly, about 10 minutes.
Stir in the rinsed capers, chopped olives, and pine nuts (if using), then return the fried eggplant to the pan and cook gently so the flavors combine, about 5 minutes.
Taste and season with the fine salt and freshly ground black pepper, then fold in the chopped basil and parsley.
Let the caponata cool to warm or room temperature (at least 20 minutes) so the sweet‑sour flavors meld; transfer to a serving bowl or jar.
Serve at room temperature with an extra drizzle of olive oil and torn basil leaves.

Worth knowing

To reduce oil absorption, you can roast the eggplant cubes at 220°C (425°F) for 20–25 minutes instead of frying; proceed with the recipe from the sauté step.
Caponata improves with time—make it a day ahead and refrigerate; bring to room temperature before serving.
Omit pine nuts (and raisins) for a nut‑free version. Serve the caponata as an appetizer with grilled fish, atop polenta, or with gluten‑free crackers or bread.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianGluten-freeMeal prep

More Italian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Italian cooking, not any restaurant's recipe. Written to be vegetarian and gluten-free as listed.