- Course: Antipasto/Mezze, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 22 Times
Can be made ahead of time.
Sweet and Sour Eggplant Stew
Nowadays caponata is known throughout the world as a savory eggplant stew. In Sicily, we use it as an important part of an antipasti selection or as a side dish, best served cold. Since it keeps well for several days in the refrigerator, improving in flavor every hour it marinates, we make a big amount to enjoy for as long as it lasts.
Heat ½ inch of olive oil in a large frying pan and cook the eggplant, in batches, until golden brown. Drain the cooked eggplant on paper towels. Add extra oil to the pan, as needed.
In a large, heavy-bottomed saucepan, heat ½ cup olive oil and cook the onion for 5 minutes, stirring often. Add the remaining ingredients and the drained eggplant. Combine gently but thoroughly, and simmer over low heat for 30 minutes. Taste for seasoning. The caponata should have a pleasant sweet-and-sour flavor.
Transfer the caponata to a large bowl and let cool. Serve at room temperature or cover and refrigerate overnight and serve cold.
Nutritional information is based on 12 servings, includes 1 teaspoon of added salt, but does not include Salsa di Pomodoro. For nutritional information on Salsa di Pomodoro, please follow the link above.