Sicilian Caponata

Tender eggplant cubes coated in a short, glossy sauce. The agrodolce balance between vinegar and sugar awakens the preserved vegetables, which must remain whole yet soft under the fork.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 519
• Protein: 6 g
• Carbs: 34 g
• Fat: 38 g

Ingredients

• 800 g Eggplant (aubergine) ( cut into 2cm cubes )
• 100 ml Extra virgin olive oil ( for frying and sauce )
• 200 g Apium graveolens ( sliced into small pieces )
• 1 piece Onion ( finely sliced )
• 400 g Round tomato ( peeled and crushed )
• 100 g Green olive ( pitted )
• 50 g Pine nut ( lightly toasted )
• 50 g Raisin ( rehydrated )
• 2 tbsp White sugar
• 50 ml Red wine vinegar
• 10 piece Basil ( torn leaves )
• 1 pinch Fleur de sel
• 50 g Capers ( drained )

Instructions

1. Fry the eggplants

   Heat olive oil in a sauté pan. When it shimmers, add the eggplant cubes. The flesh should turn golden and spongy, then soften as it becomes tender. Drain to remove excess fat.

2. Sweat the aromatics

   In the same pan, sauté the sliced onion and celery. The vegetables should be translucent without excessive browning. Add the crushed tomatoes and let simmer until the juices evaporate.

3. Combine flavors

   Fold in the fried eggplants, green olives, raisins, and pine nuts. Add capers (if available). Mix gently to avoid crushing the vegetables.

4. Create the agrodolce

   Pour in the red wine vinegar mixed with white sugar. Deglaze the pan drippings. Reduce over low heat until the sharp vinegar smell fades and the sauce coats the back of a spoon.

Chef's tips

• Never serve caponata boiling hot. It is much better warm or cold, after resting for 24 hours so the flavors meld.
• If the sauce reduces too quickly, add a small ladle of hot water to maintain the consistency.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight container. Flavors improve over time.