Sicilian Caponata – Braised Eggplant with Vegetables and Capers Recipe
Caponata is a classic Sicilian dish made with eggplant, celery, tomatoes and capers, with a slightly sweet-and-sour flavor. Italians eat it cold as an appetizer or with bread, a bit like a thick vegetable stew. It’s a great way to eat a big portion of vegetables in a very aromatic form.
Na Sycylii caponatę podaje się jako antipasto, czasem także jako dodatek do ryb. Dawniej była sposobem na wykorzystanie nadmiaru letnich warzyw i dobrej oliwy, dziś bywa serwowana nawet w eleganckich trattoriach.
Sicilian caponata is the essence of southern Italian cooking – a sweet-and-sour, thick vegetable stew in which eggplant, celery, olives and capers create an exceptionally bold flavor. The dish combines Arab and Mediterranean influences, which is why you’ll find vinegar, a touch of sugar and plenty of olive oil here. It’s best on the second day, when the flavors have melded together in the fridge and it becomes even more aromatic.
Dlaczego ta wersja działa
- Solenie i dokładne osuszenie bakłażana ogranicza chłonięcie oliwy i gorycz.
- Osobne, mocne zrumienienie bakłażana buduje smak i zapobiega papkowatej konsystencji.
- Dodanie octu po odparowaniu pomidorów daje czysty, zaokrąglony kwas zamiast gryzącej ostrości.
- Krótki końcowy duszenie pod przykryciem łączy smaki, ale nie rozgotowuje warzyw.
Chef's tips
It’s worth salting the eggplant beforehand and leaving it for 20–30 minutes so it releases water and doesn’t soak up as much oil while frying – this way the caponata won’t be heavy. Fry the vegetables in batches on a well-heated pan instead of throwing everything in at once, otherwise they’ll start to steam and lose their texture. At the end, be sure to taste and adjust the balance of sweetness and acidity: sometimes just a teaspoon of vinegar or a pinch of sugar is enough to make the dish really shine.
How to serve
Serve caponata cold or at room temperature with crusty baguette or grilled ciabatta – it’s perfect on evening sharing boards with cheeses and cured meats. It’s also ideal as a side to grilled fish or chicken at a summer garden party, because you can make it a day in advance. To drink, choose a light red wine, such as nero d’avola, or homemade lemon-and-mint water if you’re serving it as a lunch dish.
Na co uważać
- Nie smaż całego bakłażana naraz na małej patelni – zacznie się dusić i puści sok zamiast się rumienić.
- Nie skracaj czasu odparowania octu – jeśli nadal mocno szczypie w nos, gotuj chwilę dłużej.
- Mieszaj delikatnie po dodaniu bakłażana, inaczej kostki rozpadną się w sosie.
Zamienniki
- Część pomidorów z puszki możesz zastąpić passatą, jeśli wolisz gładszy sos.
- Jeśli nie masz kaparów, dodaj odrobinę soku z ogórków kiszonych lub więcej oliwek dla słonego akcentu.
- Zielone oliwki możesz podmienić na czarne, by smak był łagodniejszy i bardziej maślany.
Ingredients
- eggplant medium-sized, cut into cubes - 2 piece
- onion sliced into thin wedges or diced - 1 piece
- celery stalks cut into slices - 2 stalks
- chopped tomatoes from a can or fresh - 400 g
- green or black pitted olives halved - 60 g
- capers rinsed of their brine - 2 tablespoons
- vinegar - 2 tablespoons
- sugar or honey - 1 tablespoon
- olive oil - 5 tablespoons
- salt and pepper to taste
- fresh basil or parsley chopped, for serving - 2 tablespoons
Preparation
- Cut the eggplant into cubes about 2 cm in size. Sprinkle lightly with salt, mix and set aside for 15 minutes in a bowl or on a sieve so it releases some liquid. Then quickly rinse with water and pat dry with paper towels.
- In a large pan or wide pot, heat 3 tablespoons of olive oil over medium-high heat. Add the eggplant and fry for 8–10 minutes, stirring often, until soft inside and lightly browned. Transfer to a plate.
- In the same pan, add 1 tablespoon of olive oil, then the onion and celery. Fry for 5–7 minutes over medium heat, stirring, until the vegetables soften and become slightly translucent.
- Add the tomatoes, olives and capers. Stir and cook for 5 minutes over medium heat.
- Add the sugar and pour in the vinegar. Stir and cook for another 2–3 minutes, until the sharp vinegar smell mellows.
- Return the fried eggplant to the pan, gently mix, and season with salt and pepper. Reduce the heat and simmer covered for 10–15 minutes, until all the vegetables are soft and the sauce is thick.
- Remove from the heat and leave to cool completely – caponata tastes best at room temperature or slightly chilled.
- Before serving, sprinkle with chopped basil or parsley and drizzle with a little olive oil.
Storage
Store leftover caponata in a tightly closed jar or container in the fridge for up to 3–4 days. The flavor actually improves after a night in the fridge, so it’s perfect for meal prep and tastes great cold straight from the jar or gently brought to room temperature before serving.
I make a big batch of caponata before long weekends – I put it into jars in the fridge and for two days we have a ready spread for sandwiches and a side for anything from the grill. I like it best on a slice of rye bread with a fried egg on top for a quick, late Sunday brunch.
