Entree: Italy – Sicily – Caponata (Sicilian sweet-and-sour cooked eggplant and vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1/4 cup (60 ml) extra-virgin olive oil
- 2 medium eggplants, about 1.5 lb (700 g), cut into 1-inch (2.5 cm) cubes
- 1 large yellow onion, about 8 oz (225 g), chopped
- 2 celery stalks, about 4 oz (115 g), sliced on the diagonal
- 3 garlic cloves, minced (approx. 9 g)
- 14 oz (400 g) canned crushed tomatoes
- 3 tbsp (45 ml) red wine vinegar
- 2 tbsp (25 g) granulated sugar
- 1/3 cup (50 g) pitted green olives, sliced
- 2 tbsp (30 g) capers, rinsed
- 2 tbsp (20 g) pine nuts, toasted
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) water, if needed to loosen the sauce

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the eggplant in batches and sauté until golden and tender, about 6–8 minutes per batch. Transfer eggplant to a plate lined with paper towel and season lightly with salt.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil to the skillet. Sauté the onion and celery until softened, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes, sugar, and red wine vinegar. Bring to a simmer and cook 8–10 minutes until the sauce thickens slightly and the sweet-sour balance develops.
4. Add the capers, sliced olives, and toasted pine nuts to the sauce. Return the fried eggplant to the pan, gently folding to coat. If the mixture seems dry, add up to 2 tbsp (30 ml) water.
5. Simmer gently for 5 minutes to meld flavors. Adjust seasoning with salt and pepper, and more vinegar or sugar if you prefer a brighter or sweeter agrodolce.
6. Remove from heat, stir in chopped parsley, and let cool slightly. Serve warm or at room temperature with crusty bread or as part of a main course.