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Caponata

Updated February 23, 2016
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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.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze, side dish

Mealdinner

Taste and Texturesalty, savory

Type of Dishvegetable

Ingredients

  • Olive oil
  • 3 large eggplants, with stem ends removed, cut into linch cubes
  • 1 large onion, chopped
  • 3 cups fresh tomato sauce Salsa di Pomodoro
  • ¾ cup pitted green olives, Sicilian, if possible
  • ½ cup capers
  • 1 cup thinly sliced hearts of celery including 2 tablespoons chopped leaves
  • 5 anchovy fillets, finely chopped
  • ½ cup red wine vinegar, or to taste
  • 1 tablespoon sugar, or to taste
  • Salt and freshly ground pepper

Instructions

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.

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I have made this particular caponata recipe many, many times. it is superb.

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