Sicilian Eggplant Caponata

Sicilian Eggplant Caponata is a classic Mediterranean dish with roasted eggplant, tomatoes, olives, capers, and sweet golden raisins in a tangy vinegar sauce. This flavorful vegetable medley works as a side, appetizer, or topping for bread and pasta, bringing authentic Sicilian flavors to your kitchen.

Ingredients

• ½ cup plus 2 tablespoons olive oil
• 2 pounds eggplant, cut into 1-inch cubes
• Salt, to taste
• 1 large yellow onion, diced
• 2 celery ribs, thinly sliced
• 2 cloves garlic, very thinly sliced
• 3 tablespoons tomato paste
• ¼ cup water
• 2 plum tomatoes, peeled, seeded, and diced (or 1 cup crushed canned tomatoes)
• 1 cup Castelvetrano or other green olives, pitted and roughly chopped
• ½ cup white wine vinegar
• ⅓ cup golden raisins
• ¼ cup capers, drained and rinsed
• 2 tablespoons sugar
• ½ cup roughly chopped basil leaves
• 2 tablespoons roughly chopped parsley leaves
• 3 tablespoons pine nuts, toasted until golden and cooled

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Instructions

Roast the Eggplant

1. Preheat the oven to 425°F (220°C) and line 2 sheet pans with parchment paper.
2. Toss the eggplant cubes with ½ cup olive oil and spread them evenly on the sheet pans.
3. Roast for 20–25 minutes, tossing halfway through until golden brown.
4. Transfer the roasted eggplant to paper towels to drain and sprinkle with salt.

Prepare the Base

1. Heat a medium-large pot or high-sided skillet over medium heat and add the remaining 3 tablespoons olive oil.
2. Add the onion and celery, season with salt, and cook until lightly browned, about 10 minutes.
3. Add the garlic and cook for 1 minute, then stir in tomato paste and water. Cook until the water evaporates and the tomato paste starts to caramelize.
4. Add the diced or crushed tomatoes and simmer for 10 minutes.

Combine Ingredients

1. Stir in the olives, capers, vinegar, raisins, and sugar. Cook until thickened, about 15 minutes, stirring occasionally to prevent burning.
2. Remove from heat and fold in the roasted eggplant, basil, parsley, and pine nuts. Mix until well combined.
3. Adjust seasoning with salt as needed. Let cool to room temperature before serving.

Storage: Leftovers can be refrigerated for up to one week.

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Tips

• Roast eggplant evenly to prevent sogginess; tossing halfway ensures golden color.
• Rinse capers to remove excess salt and bitterness.
• Use Castelvetrano olives for a mild, buttery flavor.
• Let the caponata cool to allow flavors to meld for a richer taste.

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Variations and Substitutions

• Swap pine nuts with slivered almonds or walnuts for a different crunch.
• Add roasted red peppers for extra sweetness and color.
• Use balsamic vinegar instead of white wine vinegar for a deeper flavor.
• Make it vegan by skipping cheese or any non-vegan additions.

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FAQs

Q: Can I make caponata ahead of time?
Yes, it tastes even better the next day as the flavors develop.

Q: Can I freeze caponata?
It can be frozen for up to 2 months in an airtight container. Thaw in the fridge before serving.

Q: How long does it last in the fridge?
Up to one week when stored in a sealed container.

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Serving Suggestions

• Serve as a side dish with grilled meats or seafood.
• Spoon over toasted bread for a Sicilian-style appetizer.
• Pair with pasta, rice, or polenta for a hearty vegetarian meal.
• Garnish with extra fresh herbs and pine nuts for presentation.

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Why You’ll Love This Recipe

• Classic Sicilian flavors with a balance of sweet, sour, and savory.
• Roasted eggplant adds a tender, rich texture.
• Easy to make ahead for gatherings or weeknight meals.
• Full of vibrant colors and bold Mediterranean taste.