Classic Caponata
Although five cups of this traditional Sicilian dish may seem like a generous portion, once you discover its versatility as a condiment, toast topper, pasta addition, and accompaniment to poultry and seafood (among other uses), you'll find yourself wishing you had made double the amount. To ensure that this irresistible antipasti reaches its full potential, consider these helpful tips:For the best results, opt for baby eggplants or smaller varieties like Fairytale Eggplant or Chinese Eggplant. These varieties contain less moisture compared to larger eggplants, and their skin becomes tender and non-bitter when cooked, eliminating the need for peeling. If you prefer to use larger eggplants, it's advisable to peel and discard the skin, cube the flesh, sprinkle the cubes with salt, and allow them to drain in a colander for at least 30 minutes. After draining, rinse the eggplant cubes and thoroughly dry them.You may wonder why all the vegetables can't be sautéed together instead of in stages. There are two reasons why taking this shortcut isn't recommended: firstly, cooking the vegetables separately enhances their caramelization, and secondly, it helps each vegetable maintain its distinct flavor instead of blending together like in a ratatouille. This method aligns with the traditional approach to making caponata.We highly recommend allowing the caponata to cool completely before indulging in it. In fact, refrigerating it overnight yields an even more flavorful result, making it perfect for meal preparation. It can be stored in the fridge for about a week.
Ingredients
- 1/3 c. golden raisins
- 4 plum tomatoes
- 1/2 c. extra-virgin olive oil, plus more as needed
- 1 1/2 lb. baby eggplant, cut into ¾” pieces (see note in introduction)
- Kosher salt
- 1 medium sweet green pepper, such as Cubanelle, chopped
- 1 medium sweet red pepper, such as Carmen or red bell pepper, chopped
- 1 white onion, chopped
- 2 ribs celery, chopped
- 5 tbsp. white wine vinegar
- 2 tbsp. brown sugar
- 2 tbsp. drained capers
- 1/2 tsp. crushed red pepper flakes
- 3 garlic cloves, roughly chopped
- 1/2 c. mixed olives, pitted and roughly chopped
- 1/4 c. chopped fresh parsley
- 2 tbsp. pine nuts
Instructions
- Bring a medium pot of water to a boil. Place raisins in a small heat proof bowl and prepare an ice bath in a medium bowl.
- When water is boiling, pour enough over the raisins to cover them completely. Return pot of water to a boil.
- Score a shallow “x” on the bottom of each tomato. Drop in boiling water and cook for 20 seconds. Using a slotted spoon, transfer tomatoes to ice bath. When cool, peel off skin and discard, then chop flesh.
- In a large pot over medium-high heat, heat olive oil until shimmering. Add eggplant in a single layer and cook, stirring frequently, until golden, 5 minutes. You may need to do this in 2 to 3 batches, depending on your pan size, adding more oil if the pan is looking dry. Using a slotted spoon, transfer eggplant to a large plate and season with salt.
- Add more oil to the pot if necessary, then add peppers and sauté until mostly tender, 5 minutes; season with salt. Use slotted spoon to transfer peppers to plate with eggplant.
- Add onion and celery to the pot and cover. Lower heat to medium-low and let cook, uncovering and stirring occasionally, until celery is tender, about 15 minutes.
- Meanwhile, in a medium bowl or measuring cup, whisk to combine vinegar, sugar, capers, 1 teaspoon of salt, and red pepper flakes.
- When celery is tender, uncover, add garlic, and cook until fragrant, 1 minute. Add chopped tomatoes, increase heat to medium, and simmer for 10 minutes more. Drain and discard liquid from golden raisins.
- Return eggplant and peppers to pot along with vinegar mixture, golden raisins, olives, parsley, and pine nuts. Stir to combine and simmer, uncovered, for 10 minutes. Let cool completely before serving. (Or store in the refrigerator overnight and serve the next day.)
Tried this recipe?Let us know how it was!