Sicilian Caponata Recipe
User Reviews
5
Sicilian Caponata Recipe
Description
The Sicilian Caponata Recipe involves searing eggplant pieces briefly in a high smoking point oil to achieve a browned exterior while keeping the inside firm. This eggplant is drained and later folded into a sautéed base of caramelized onions and celery. The flavor is built with garlic, green olives, capers, and a sauce combining white wine vinegar and sugar that provides a signature sweet and sour balance. Crushed tomatoes and tomato paste thicken the sauce and bind the ingredients together.
Fresh cherry tomatoes and chopped basil finish the dish, delivering fresh brightness against the richness of the cooked vegetables. The caponata is flexible in serving temperature, making it suitable as a side dish, antipasto, or condiment to meats and bread. It incorporates classic Mediterranean ingredients for an authentic taste profile.
Proper storage allows the flavors to meld further, with the dish suitable for refrigeration up to five days. While it can be canned under pressure, freezing is not recommended due to texture changes. Serving suggestions include room temperature or lightly warmed, adjusting according to preference.
Ingredients
- 3 tablespoons avocado oil
- 1 eggplant cut into 1” pieces, medium size, skin-on
- 3 tablespoons olive oil
- 1 onion white, peeled, julienne cut
- 2 celery thinly sliced ribs
- 3 garlic thinly sliced, cloves
- 1 cup green olives sliced
- 2 tablespoons capers
- 2/3 cup white wine vinegar
- 2 tablespoons sugar
- 1 cup crushed tomatoes
- 2 tomato paste heaping tablespoons
- 1 cup cherry tomato sliced in half
- 2 tablespoons basil chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
- Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.
- Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.
- Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.
- Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
- Add in the olives, capers, vinegar, and sugar and stir to combine.
- Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
- Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.
- Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.
- Serve, can, or place in the refrigerator until you are ready to use it.
Notes
- Make the caponata up to 1 day ahead; the flavor improves but serve the same day to keep eggplant firm.
- Store covered in the refrigerator for up to 5 days; this dish freezes poorly due to eggplant texture.
- Serve cold, at room temperature, or warmed gently over low heat to preserve flavors and texture.
- Choose smaller eggplants to avoid tough skin; peel if using larger ones.
- You may add roughly chopped anchovies or pine nuts to customize the recipe.
- Use high smoke-point oils like avocado, vegetable, canola, or grapeseed oil for searing eggplant to prevent overcooking.
- Canning can be done under 10 pounds of pressure for 30 minutes to preserve the caponata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 374mg | 16% |
| Potassium | 331mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
