The Recipe for the Best Sicilian Caponata
 
Prep time
Cook time
Total time
 
A classic southern Italian dish with delicious, bold flavors
Author:
Recipe type: Side dish/Relish
Cuisine: Italian
Serves: 8-10
Ingredients
  • 2 med. Italian eggplants (about 1.5 lbs total), cut into 1” cubes
  • ¼ cup extra virgin olive oil
  • 2 lrg. red (or yellow) bell peppers, (or, 4 smaller ones), cut into 1” cubes
  • 1 lrg. yellow onion, cut into ¾” pieces
  • 2 lrg. celery stalks, sliced on the diagonal into ½” slices
  • ¼ tsp. dried red pepper flakes
  • 3 med. tomatoes, seeded and chopped
  • 1 lrg. clove of garlic, minced
  • 1 cup small green olives, pitted
  • ¼ cup raisins
  • 2 TBSP. capers, rinsed well and drained
  • 1 TBSP. sugar (or, honey)
  • 2 TBSP. red wine vinegar
  • --- ---- sea salt
  • ¼ cup pine nuts, lightly toasted
  • --- ---- small basil leaves for garnish
Instructions
  1. Rinse the eggplants and cut them into cubes. Core and seed the bell peppers and cut them into ¾"-1" pieces. Chop the onion and the celery, and set them aside. Then, cut the tomatoes in ½" pieces and mince the garlic.
  2. Place a deep sauté pan over medium heat and when hot, add the olive oil. Add the bell peppers, onion, celery, and sprinkle the pepper flakes. Cook until the onions are golden brown, about 6-8 minutes. Remove from the skillet and place in a bowl.
  3. Working in batches, and adding more olive oil to the pan if needed, spread the eggplant pieces in the same pan in a single layer. Cook the eggplants, stirring only occasionally, until the eggplants are tender, lightly browned on all sides and still hold their shape. (The eggplants are like sponges and they will absorb the olive oil quickly).
  4. To the pan, add the cooked vegetables, stir in the tomatoes and the garlic and season with some salt. Cook for a few minutes and then lower the heat and stir in the olives, raisins, capers, vinegar and sugar. Cover and cook over low heat, stirring occasionally, until slightly thickened, about 15 minutes. Add a little water if the mixture begins to dry out. Remove from the heat, transfer to a serving dish and let cool.
  5. Just before serving, sprinkle with the toasted pine nuts, add a couple of basil leaves and serve with some hearty Sicilian bread for soaking up the sauce.
Notes
Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. It keeps well in the refrigerator, but should be brought to room temperature before serving. It can be served as an antipasto or a side dish.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-best-sicilian-caponata/