Experience the rich flavors of Sicily with our take on the classic recipe for Caponata!
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We’ve all heard of spaghetti and meatballs, lasagna Bolognese, and fettuccine Alfredo—these popular dishes have basically become American staples. But what about Sicilian food? Sicily, an island not too far from Italy’s mainland, holds a treasure trove of delicious recipes, like this caponata. This sweet and sour dish, often called the Sicilian ratatouille, is made primarily from eggplant.
Traditionally, caponata contains a medley of fried vegetables, though the eggplant is the star of this dish. Every family in Sicily seems to have their own version, with some variations adding pine nuts, raisins, or different herbs. Our caponata continues this approach. We’re making this dish our own while respecting its Sicilian origins.
But what does our caponata taste like? Well, it’s complicated, and that’s a good thing. The red wine vinegar adds tanginess, and the honey creates a sweet contrast that enhances the natural flavors of the vegetables. Caponata offers a delightful texture, from the tender eggplant to the crunch of celery and bell peppers. There’s even a subtle briny flavor due to the capers and green olives.
Is Caponata Healthy?
I love it when a dish is both healthy and delicious, and boy, does this caponata deliver! This is a dairy-free, veggie-centric recipe. It’s loaded with vitamins, fiber, minerals, antioxidants—all the good stuff. There’s even omega-3 fatty acids because of the olive oil. Vegans and those practicing a gluten-free and dairy-free diet won’t encounter any restrictions here, assuming you haven’t a problem with honey.
Don’t ditch the salt
Eggplant is a finicky veggie. And frankly, it doesn’t taste that great on its own. Eggplant is inherently bitter, which is why salt plays a key role in this recipe. Yeah, I know salt gets a bad rap these days, but it serves a purpose here. Salting your eggplant helps draw out the bitter juices in the eggplant. What’s more, it shrinks the air pockets within the eggplant’s flesh. This prevents the eggplant from absorbing too much oil during cooking. So don’t ditch the salt, as it ensures the eggplant cubes roast to a tender consistency.
INGREDIENTS
- 1 large eggplant, cut into 1-inch cubes
- Kosher salt, to taste
- 3 tablespoons extra virgin olive oil, divided
- 1 yellow onion, chopped
- 1 red bell pepper, cored and chopped
- 2 spears celery, thinly sliced
- 1 cup crushed tomatoes
- 1/4 cup green olives, pitted and roughly chopped
- 2 tablespoons capers, rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
INSTRUCTIONS
Prep
Season and roast eggplant.
Sauté
Cook onion, pepper, and celery; add tomatoes and seasonings.
Combine
Mix in eggplant and herbs; simmer.
Devour!
FAQs & Tips
Caponata is perfect for making ahead of time because those yummy flavors can develop and deepen over time. Store it in an airtight container in the refrigerator for up to a week. You can also freeze the caponata for up to three months. That said, the texture of the veggies may change a bit when you thaw it.
If you were in Sicily, they’d serve the caponata at room temperature. I like it warm myself. Some even enjoy it chilled! All this to say, it’s really up to you.
If your caponata tastes sweeter than you like, try to enhance its savory notes. Adding a tad more salt may counteract the sweetness. Better yet, add more capers and olives to make it more briny. Also, a splash of extra vinegar might help reduce the sweetness.
Serving Suggestions
I’ve enjoyed this dish as a light main course, but it’s also a fantastic side dish to other Italian-inspired mains like chicken Parmesan or pasta primavera. Our turkey pesto meatballs or keto steak with garlic butter mushrooms are tasty choices, too. If you want to keep it vegan, try our angel hair pasta recipe (just skip the cheese). And if you’re feeling adventurous, this gluten-free vegan chickpea meatballs with tomato sauce dish will surely please vegans and vegetarians alike
Caponata Recipe
Ingredients
- 1 large eggplant cut into 1-inch cubes
- Kosher salt to taste
- 3 tablespoons extra virgin olive oil divided
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 2 stalks celery thinly sliced
- 1 cup crushed tomatoes
- 1/4 cup green olives pitted and roughly chopped
- 2 tablespoons capers rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
Instructions
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Preheat the oven to 400 degrees F. Season the eggplant cubes with salt and let them sit for 20 minutes to draw out bitterness. Pat dry with paper towels.
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Toss the eggplant with 2 tablespoons of olive oil and spread on a baking sheet. Roast for 25-30 minutes until browned.
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In a skillet, heat the remaining olive oil over medium heat. Sauté onion, bell pepper, and celery with salt and black pepper until softened, about 5-7 minutes.
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Add crushed tomatoes, olives, capers, vinegar, honey, bay leaf, and red pepper flakes to the skillet. Simmer for 10 minutes.
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Stir in the roasted eggplant and cook for another 2-3 minutes. Remove the bay leaf and finish with fresh parsley and basil.
Nutrition
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