Ingredients
Scale
- 1 large eggplant, cubed
- 2 red bell peppers, seeded and chopped
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup green olives, pitted and sliced
- 1/4 cup capers, rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Step 1: Salt the eggplant cubes and let them sit in a colander for 30 minutes to draw out excess moisture. This will help prevent them from becoming soggy. Rinse and pat dry.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and celery and cook until softened, about 5-7 minutes.
- Step 3: Add the eggplant and bell peppers to the pot and cook until slightly softened, about 8-10 minutes.
- Step 4: Stir in the crushed tomatoes, olives, capers, red wine vinegar, and sugar. Season with salt and pepper to taste.
- Step 5: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Step 6: Let the caponata cool slightly before serving. Garnish with fresh basil leaves, if desired. Caponata is delicious served warm, at room temperature, or chilled.
Notes
- Caponata tastes even better the next day, so store it in an airtight container in the refrigerator for up to 5 days.
- For the best flavor, gently reheat caponata over low heat on the stovetop, adding a splash of water if needed to prevent sticking.
- Enjoy this Sicilian delight as a topping for grilled bread, alongside roasted meats, or simply as a flavorful side dish.
- Don't skip salting the eggplant – it makes a huge difference in texture and prevents a bitter flavor in your final caponata.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American