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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.

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

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

Find it online: https://thefamilycooking.com/caponata-sicilian-eggplant-relish/