Caponata – Sicilian Eggplant Relish

Why You’ll Love This Recipe

Caponata is the perfect balance of sweet, savory, and tangy flavors. The eggplant absorbs the rich, bold flavors of the other ingredients, creating a dish that’s both comforting and complex. Whether you’re enjoying it as part of an antipasto platter, as a topping for pasta or bread, or as a simple side dish, Caponata is a refreshing and flavorful addition to any meal. It’s easy to make and can be served hot, cold, or at room temperature, making it perfect for entertaining or meal prepping.

Ingredients

• 2 medium eggplants, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1/2 cup green olives, pitted and sliced

• 1/4 cup capers, drained

• 2 tablespoons red wine vinegar

• 2 tablespoons sugar

• 1/4 cup fresh basil or parsley, chopped

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pan over medium heat. Add the cubed eggplant and sauté until softened and browned, about 8-10 minutes. Remove the eggplant from the pan and set aside.

2. In the same pan, add the chopped onion and celery. Cook for 5-7 minutes until the onion is translucent and softened.

3. Add the garlic and cook for another 1 minute, stirring frequently.

4. Return the eggplant to the pan and add the diced tomatoes, olives, capers, red wine vinegar, and sugar. Stir everything together and bring to a simmer.

5. Reduce the heat to low and cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

6. Season with salt and pepper to taste. Remove from heat and stir in the fresh basil or parsley.

7. Allow the Caponata to cool to room temperature before serving. You can also refrigerate it and serve it cold if preferred.

Servings and Timing

• Servings: 6-8

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Add pine nuts: Toasted pine nuts add a nice crunch and flavor contrast to the dish.

• Spicy kick: Add a pinch of red pepper flakes or chopped chili peppers for some heat.

• Use other vegetables: Zucchini or bell peppers are excellent additions to Caponata.

• Add raisins: For a touch of sweetness, add a handful of golden raisins or sultanas during cooking.

• Make it vegan: This recipe is naturally vegan, but you can adjust the seasoning with balsamic vinegar or a splash of lemon juice for an extra depth of flavor.

Storage/Reheating

• Storage: Caponata can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors improve as it sits, making it perfect for meal prep.

• Reheating: You can serve it cold or at room temperature. If you prefer to reheat, simply warm it on the stove over low heat for a few minutes.

FAQs

Can I make Caponata ahead of time?

Yes! Caponata is a fantastic make-ahead dish. The flavors develop even more as it sits, and it can be refrigerated for up to 3-4 days.

Can I use other types of olives?

Yes, while green olives are traditional, you can use Kalamata olives or any other type of olive you prefer for a different flavor profile.

What can I serve Caponata with?

Caponata is great served with crusty bread, over pasta, on top of grilled meats, or as part of an antipasto platter.

Can I freeze Caponata?

Yes, you can freeze Caponata for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

How do I make this dish spicier?

To add heat, include red pepper flakes, chili peppers, or even a bit of hot sauce to the dish while it simmers.

Can I make Caponata without sugar?

If you prefer a more savory version, you can reduce or omit the sugar, though it does help balance the vinegar’s acidity.

Is Caponata served warm or cold?

Caponata is delicious served both ways! Traditionally, it’s served at room temperature or cold, but it can be enjoyed warm as well.

Can I use other vinegars instead of red wine vinegar?

Yes, you can substitute red wine vinegar with balsamic vinegar for a deeper, sweeter flavor, or use white wine vinegar for a milder taste.

Can I add more vegetables to Caponata?

Absolutely! Feel free to experiment with adding zucchini, bell peppers, or even carrots to enhance the dish.

How long will Caponata keep in the fridge?

It will last up to 3-4 days in the fridge, making it perfect for leftovers.

Conclusion

Caponata is a wonderfully versatile and flavorful dish that embodies the rich, Mediterranean flavors of Sicily. Its combination of eggplant, tomatoes, olives, and capers, all marinated in a tangy-sweet sauce, makes it a standout side dish or appetizer. Whether you serve it cold, warm, or at room temperature, Caponata is sure to be a hit with anyone who enjoys bold, vibrant flavors. Try making it today for a truly authentic taste of Italy!

Caponata – Sicilian Eggplant Relish

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Caponata is a traditional Sicilian eggplant relish that combines the savory flavors of eggplant, tomatoes, olives, capers, and a tangy-sweet vinegar and sugar dressing. This vibrant dish can be served as a side, appetizer, or topping for bread, making it a versatile addition to any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings
• Category: Side Dish
• Method: Sautéing
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 2 medium eggplants, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup green olives, pitted and sliced
• 1/4 cup capers, drained
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1/4 cup fresh basil or parsley, chopped
• Salt and pepper, to taste
• Optional: Fresh mint leaves for garnish

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Instructions

1. Heat olive oil in a large pan over medium heat. Add the cubed eggplant and sauté until softened and browned, about 8-10 minutes. Remove the eggplant from the pan and set aside.
2. In the same pan, add the chopped onion and celery. Cook for 5-7 minutes until the onion is translucent and softened.
3. Add the garlic and cook for another 1 minute, stirring frequently.
4. Return the eggplant to the pan and add the diced tomatoes, olives, capers, red wine vinegar, and sugar. Stir everything together and bring to a simmer.
5. Reduce the heat to low and cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
6. Season with salt and pepper to taste. Remove from heat and stir in the fresh basil or parsley.
7. Allow the Caponata to cool to room temperature before serving. You can also refrigerate it and serve it cold if preferred.

Notes

• Add pine nuts for extra texture and flavor contrast.
• For extra heat, add red pepper flakes or chopped chili peppers.
• Feel free to experiment with other vegetables like zucchini or bell peppers.
• For a touch of sweetness, add golden raisins during cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 7g
• Sodium: 480mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 6g
• Protein: 2g
• Cholesterol: 0mg