Eggplant Caponata
Submitted by illethalli
Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.
YIELD
4 cupsPREP
10 minCOOK
1 hrsREADY
1 hrsCaponata is Sicily in a bowl: sweet, sour, salty, and deeply savory all at once. This version skips the usual oil-heavy frying and roasts the eggplants whole first, which concentrates their flavor and cuts the fat dramatically without sacrificing the silky texture.
The classic Sicilian agrodolce (sweet-and-sour) balance comes from vinegar and sugar cooked down with tomato puree until they make an almost-jammy sauce. Capers bring briny pop, golden raisins add little bursts of sweetness, and celery contributes fresh crunch that survives the simmer.
Eat at room temperature on crostini, alongside grilled fish, or folded into pasta. Caponata improves dramatically after a day in the fridge, so make it ahead.
Chef Tips
- Prick the eggplants thoroughly with a fork before roasting, they can burst in the oven otherwise.
- Drain the roasted eggplant in a strainer for at least 10 minutes to let excess moisture escape, soggy eggplant dilutes the agrodolce sauce.
- Use red wine vinegar or a good white wine vinegar. Balsamic is too sweet and changes the character entirely.
- Make caponata at least 24 hours ahead. The flavors harmonize dramatically overnight, and the agrodolce balance tastes softer and more complex the next day.
- Taste and adjust the sugar-vinegar balance at the end, proper caponata should make your mouth water, both sweet and tangy.
Variations
- Add ¼ cup pitted green olives for more salinity and traditional Sicilian flair.
- Stir in 2 tablespoons of pine nuts toasted until golden for crunch.
- Add a pinch of unsweetened cocoa powder, a traditional Palermo touch that deepens the color and flavor.
- Spoon over ricotta salata or soft fresh ricotta as an antipasto.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place the eggplants on a baking sheet and prick with a fork.
Bake until tender but not mushy, about 35 to 45 minutes.
When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.
Place the cubes in a strainer or drainer.
In a large sauté pan over moderate heat, bring the stock to a boil.
Add the onions and cook until tender, about 10 minutes.
Add the celery and cook for 5 minutes.
Add the tomato purée, vinegar, and sugar, and simmer a few minutes.
Stir in ther eserved eggplant, capers, and raisins and warm through.
Adjust the seasoning with salt and pepper.
Serve at room temperature.
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