When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.
Ingredients
4–6 Servings
Step 1
Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
Step 2
In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
Step 3
Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
Step 4
Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
Step 5
In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
Step 6
Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
Step 7
Serve warm or at room temperature accompanied by toast points or crostini.
If you find some really beautiful different varieties of eggplant at your local farmers' market or store, feel free to sub them in. Look for rosa bianco, graffiti, or even white eggplant.
When preparing eggplant, the "salt and drain" technique is necessary even though it's a little time-consuming. Without salting, the eggplant will act as a sponge and absorb all the oil, resulting in a very greasy eggplant dish.
If you hate anchovies, leave them out!
Feel free to sub in chopped olives and their brine for the capers.
Leave a Review
Reviews (14)
Back to TopI thought is was amazing. After I made it I read the reviews and though I thought it was too much vinegar, I still stuck to the original recipie. Will cut back next time. I also added some pine nuts which are also very Sicilian in tradition from other parts of Sicily. will definitely make it again and add my own changes.
Jacqui
8/23/2022
I am a long-time caponata fan; I've been making the recipe from an old James Beard cookbook, which is delicious but a lot of work. So I was hoping this would be much easier, which it is. However, after reading the reviews, I agree the vinegar amount is too high, so I reduced it to 3/4 cup (not 1-1/2 cups), which worked great. I also think the capers level is too high. I would recommend reducing it to 1/4 (not 1/2 cup). I will admit I haven't let it sit overnight in the refrigerator, but the overall flavor is pretty intense. I may try it one more time with fewer capers than the recipe calls for, but if that doesn't blow my skirt up, I'll go back to my old friend James Beard.
Mary-Helen
Chicago, IL
9/6/2021
I agree with several of the other reviews that there is way too much vinegar in this recipe. I followed the recipe exactly and would recommend significantly cutting down on the vinegar, at least down to 1 cup or even less.
tara323
Atlanta, GA
8/24/2019
Not sure how this is an actual recipe. The anchovy and vinegar combo made for a strange flavor that was not appealing to my tastebuds. I'll stick with eggplant parmigiana.
john_ruwwe
Austin, TX
6/12/2019
I followed the advice here in the reviews and only used 1/2 cup of the Red Wine Vinegar. And I thought this recipe was delicious and outstanding! Made me look like a way better cook than I actually am.
Anonymous
Syracuse
4/28/2019
I questioned the amount of vinegar, wish I'd read the reviews first, it's way too much! It overpowers the other flavors. I'm hoping some time in the fridge will mellow it out, I hate throwing stuff out but I'm close with this.
Anonymous
Warren CT
10/7/2017
I agree with the other review, this has way too much vinegar. I've never had any caponata so sour with vinegar- so sad to have toss this one
jvexler
Mt View, CA
8/18/2016
I found this recipe as we were trying to do something different with eggplant than parmigiana. It was quite an easy recipe (my boyfriend did most of it) amd very tasty! We didn't fond the vinegar too overwhelming, but then again I love vinegar in food
stephkwok
Brooklyn, NY
5/3/2016
Way way too much vinegar. there must be a type. Have check 4 or 5 other recipes and it's either 1/4 cup or 2-3 tbsp. vinegar. Will try it again w/1/2 cup and see how it comes out.
donegan1268
4/2/2016
This was amazing!
ninakhaines
San Diego
1/3/2016
Outstanding! At first it seemed like too many capers, but after a day in the refrigerator it was perfect. I don't agree that it has too much vinegar. I would love to have this around all the time and will make it again shortly.
bigdjh
Jackson Hole, WY
11/23/2015
Outstanding! At first it seemed like too many capers, but after a day in the refrigerator it was perfect. I don't agree that it has too much vinegar. I would love to have this around all the time and will make it again shortly.
bigdjh
Jackson Hole, WY
11/22/2015
Outstanding! It seemed like a lot of capers at first, but after a day in the refrigerator it was perfect. I don't agree that it has too much vinegar. I plan to make again very soon. I would love to have this around all the time.
bigdjh
Jackson Hole, WY
11/22/2015
Way too much vinegar! I think 1/2 cup is much more accurate although I haven't remade it to test. The rest of the mixture is great. I would make it again but with much, much, much less vinegar.
lorrie_heb
Terre Haute, IN
10/30/2015
See Related Recipes and Cooking Tips
-
40 Valentine's Day Appetizers That Set the Right Mood
And that mood is: "satiated." -
41 Italian Appetizer Recipes
From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo, here are all of our favorite Italian and Italian-inspired appetizer recipes. -
101 Italian Recipes to Make for Dinner Tonight
Craving Italian? We've got you covered with our favorite pastas, pizzas, soups, roasts, and more. -
A Week's Worth of Better Lunches
Don't get stuck in a rut: here are 5 lunch ideas to get you through the week.
