Sicilian Caponata (Eggplant Agrodolce)
A classic Sicilian sweet-and-sour eggplant stew served warm or room temperature as an antipasto, side or light main. It balances fried eggplant with tomatoes, olives, capers and a bright red-wine vinegar agrodolce.
1 hr 5 min
start to finish
30 min
hands on
Some skill
difficulty
4
servings
Ingredients
Roughly, per serving
330 kcal5g protein28g carbs24g fat
An estimate, not a lab analysis.
Method
Place the cubed eggplant in a colander, sprinkle evenly with 2 teaspoons coarse salt, toss to coat and let drain to draw out moisture.
If your eggplants are small and firm you can shorten to 15–20 minutes; salting reduces oil absorption.
Rinse the eggplant briefly under cold water to remove excess salt, then spread on paper towels and pat dry.
Heat a large skillet over medium-high heat and add 3 tablespoons of the olive oil.
Working in batches so you don't crowd the pan, fry the eggplant cubes in the hot oil until golden and tender, about 12–15 minutes total across batches; transfer to a plate lined with paper towels.
Do not try to fry all the eggplant at once or it will steam and soak oil; aim for a golden crust.
Wipe the pan lightly, return to medium heat, add the remaining 3 tablespoons olive oil and then add the sliced onion and celery.
Sauté the onion and celery until softened and translucent, about 8 minutes.
Add the sliced garlic and tomato paste and cook, stirring, until fragrant, about 1 minute.
Pour in the diced tomatoes with their juices, red wine vinegar, granulated sugar and the vegetable stock; stir to combine and bring to a simmer.
Add the rinsed capers, halved olives and optional raisins, then simmer uncovered until the sauce thickens slightly, about 12 minutes.
Return the fried eggplant to the pan, stir to coat with the sauce and simmer gently 5 minutes so the flavors marry.
Taste and adjust seasoning with fine salt and freshly ground black pepper, and, if you like, a splash more vinegar to brighten.
Let the caponata cool to room temperature, then stir in chopped parsley and torn basil; cover and refrigerate at least 1 hour before serving (it improves after resting).
Bring to room temperature before serving. Serve with crusty bread, crostini or as a side to grilled vegetables.
Worth knowing
- Caponata is traditionally served at room temperature and often tastes better the next day—make it the day before for best flavor.
- If you prefer less oil, roast the eggplant cubes on a rimmed baking sheet at 230°C/450°F until browned (20–25 minutes) and use fewer tablespoons of oil for the sauté.
- Adjust the sweet-sour balance by adding a little more sugar or vinegar to taste; Sicilians like a pronounced agrodolce contrast.
- Use firm, recently harvested eggplant for better texture and fewer seeds.
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.
VeganVegetarianGluten-freeDairy-freeMeal prepBudget
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 vegan and vegetarian and gluten-free and dairy-free as listed.