Southern Italian·Mediterranean
Caponata (Sicilian Sweet‑Sour Eggplant Relish) — Make‑Ahead
A Southern Italian (Sicilian) eggplant relish of fried eggplant, tomatoes, celery, olives and capers dressed in a sweet‑sour vinegar sauce. It improves after resting and keeps well in the fridge for the week — serve on bread, with pasta, or as a side.
AI image1 hr 5 min
start to finish
25 min
hands on
Some skill
difficulty
6
servings
Ingredients
Roughly, per serving
220 kcal3g protein16g carbs15g fat
An estimate, not a lab analysis.
Method
Trim eggplants and cut into 1–1½ inch cubes, place in a colander, sprinkle with 20 g kosher salt and toss to coat so pieces are lightly salted.
After 20 minutes, rinse the eggplant well under cold water to remove excess salt and squeeze out excess water, then spread on clean towels and pat dry.
Heat a large, heavy skillet over medium-high heat and add about two tablespoons (30 ml) of the olive oil.
Working in 2–3 batches so pieces don't crowd, add eggplant cubes to the skillet and fry, turning occasionally, until golden and tender, about 6–8 minutes per batch; transfer fried eggplant to a bowl lined with paper towels.
Wipe out the skillet if it has burned bits, then add the remaining olive oil and reduce heat to medium; add the sliced onion and celery and sauté until softened and translucent, about 6–8 minutes.
Add the minced garlic and tomato paste to the pan and cook, stirring, until fragrant, about 1 minute.
Add the crushed canned tomatoes to the pan, stir to combine, bring to a gentle simmer and cook, uncovered, until the sauce thickens slightly, about 10 minutes.
Stir in the red wine vinegar and sugar, then taste and adjust so the sauce is balanced sweet and sour; simmer 2 more minutes to meld flavors.
Add the fried eggplant, olives and capers to the tomato mixture and gently fold to coat; simmer together 3–5 minutes to let flavors marry.
Remove from heat, stir in torn basil and chopped parsley, season with fine salt and freshly ground black pepper to taste, and let cool to room temperature.
Transfer caponata to a clean airtight container, press a little surface olive oil over the top to seal (optional), cover and refrigerate at least 4 hours or preferably overnight before serving.
To serve, bring to cool-chilled temperature (it can be served straight from the fridge or at room temperature) and garnish with additional parsley or a drizzle of olive oil.
Store refrigerated in an airtight container up to 7 days; stir before serving and discard if off-smelling or mold appears.
Worth knowing
- Salting the raw eggplant firms its texture and cuts bitterness; don't skip the rinse and dry step or the final dish will be too salty.
- Frying the eggplant in batches gives the best texture; for a lighter version roast cubes at 220°C/425°F on a sheet pan tossed with oil until browned (20–25 minutes) and proceed with the recipe.
- Balance the sweet and sour to taste — some tomatoes are sweeter or tarter, so adjust sugar and vinegar by a teaspoon at a time.
- Caponata is versatile: serve on toasted bread as an antipasto, folded into warm pasta, alongside grilled fish or chicken, or as part of a picnic spread.
- If you prefer a little extra texture, stir in 2 tablespoons toasted pine nuts or golden raisins (both optional) just before serving.
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.
VegetarianVeganGluten-freeDairy-freeMeal prepBudget
More Southern Italian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Southern Italian cooking, not any restaurant's recipe. Written to be vegetarian and vegan and gluten-free and dairy-free as listed.