Caponata (Sicilian Eggplant and Vegetables)
This Caponata (Sicilian Eggplant and Vegetables) recipe is built around 0.25 pounds, and it comes together in about 1 hour from start to finish. It sits firmly in the Italian tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 1h
- Total 1h
- Serves 2
- Level Easy
Ingredients
- 2 0.25 pounds, 1 kg) eggplant (aubergine
- ½ lb (225 g) green olives packed in brine, pitted
- 6 oz (170 g) salted capers, rinsed
- 1 0.25 (570 g) pounds celery ribs
- 1 cup Tomato Sauce, optional
- ?
- ?
- ?
- 2 tbsp Sugar
- Basil
- ?
- Olive Oil
- Salt
Method
- Strip the filaments from the celery sticks and blanch in lightly salted water for five minutes. Drain and cut the celery into bite-size pieces, sauté them in a little oil, and set aside.
- Wash and dice the eggplant, strain, and sprinkle liberally with salt, and let sit for several hours to draw out the bitterness. In the meantime, blanch, peel, seed and chop the tomatoes.
- Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the heat.
- While the tomatoes are cooking, heat another pan of oil and fry the eggplant, in batches, to prevent lowering of the frying temperature. When the last batch is done, return the tomato pot to the heat and stir in the eggplant together with the previously sautéed celery. Cook for several minutes over low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated, remove the pot from the fire and let it cool.
- Serve the caponata cold with a garnish of fresh basil. Caponata keeps for several days in the refrigerator.
Tips for the best Caponata (Sicilian Eggplant and Vegetables)
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Italian base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Caponata (Sicilian Eggplant and Vegetables) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How long does Caponata (Sicilian Eggplant and Vegetables) take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Is Caponata (Sicilian Eggplant and Vegetables) vegan?
Yes — this version is vegan as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for 0.25 pounds?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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