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Caponata (Sicilian Sweet and Sour Eggplant)

Sweet, tangy, silky eggplant packed with bold Mediterranean flavor makes every bite of this caponata feel downright special. Even though it tastes like something from a cozy Italian kitchen tucked along the coast, the steps are simple enough for any home cook to tackle with confidence.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Calories: 221
Ingredients Method Notes

Ingredients
  

  • 2 pounds eggplant washed and cut into 3/4-inch cubes, skin on
  • 2 tablespoons kosher salt for salting eggplant
  • 3/4 cup olive oil divided
  • 1 large red onion halved and thinly sliced
  • 4-5 stalks celery roughly chopped
  • 3 large cloves garlic minced
  • 2 red bell peppers seeds and ribs removed, cut into thin strips
  • 3 tablespoons tomato paste
  • 4 ounces pitted green olives coarsely chopped
  • 1/3 cup yellow raisins
  • 1/4 cup capers drained
  • 6 tablespoons red wine vinegar
  • 3 tablespoons granulated sugar
  • kosher salt to taste

Method
 

  1. Line a rimmed baking sheet with paper towels and arrange the eggplant cubes in a single layer.
  2. Sprinkle the eggplant evenly with kosher salt, cover with more paper towels, top with another baking sheet, and weigh down with a heavy skillet.
  3. Let the eggplant stand for 30 minutes to 1 hour.
  4. Rinse the eggplant in a mesh colander to remove the salt.
  5. Pat the eggplant dry on a paper-towel-lined baking sheet.
  6. Heat 1/4 cup olive oil in a large heavy skillet over medium heat.
  7. Cook half the eggplant in a single layer until browned in spots and starting to soften.
  8. Transfer the cooked eggplant to a paper-towel-lined mesh colander.
  9. Repeat the cooking process with another 1/4 cup olive oil and the remaining eggplant.
  10. Add the remaining 1/4 cup olive oil to the skillet and cook the onions, garlic, and celery until the onions soften.
  11. Add the bell peppers and cook until softened.
  12. Stir in the tomato paste, olives, raisins, capers, and 3 tablespoons water.
  13. Cook the mixture while stirring frequently for 8 minutes.
  14. Return the eggplant to the skillet.
  15. Whisk together the sugar and red wine vinegar in a small bowl.
  16. Pour the vinegar mixture into the skillet.
  17. Lower the heat to medium-low and simmer for 15 minutes, stirring occasionally.
  18. Season with kosher salt to taste.
  19. Serve at room temperature after letting the flavors meld.

Notes

Store leftover caponata covered in the refrigerator for up to 1 week. This dish tastes even better after resting overnight, and it pairs beautifully with crusty bread, salads, or grilled meats.