Caponata is the star of the Sicilian antipasto table — served at room temperature on bread, alongside fish or meat, or straight from the bowl. The defining note is agrodolce: the sweet-sour hit of vinegar and sugar that ties the whole thing together. Salt and properly fry the eggplant so it's silky, not spongy.

Ingredients

  • 2 large eggplants, cubed
  • 2 celery stalks, chopped · 1 onion, chopped
  • 1 can (400 g) chopped tomatoes
  • ⅓ cup green olives · 2 tbsp capers
  • 3 tbsp red wine vinegar · 1–2 tbsp sugar
  • Olive oil · basil · pine nuts (optional)

Method

  1. Salt the cubed eggplant for 20 minutes, pat dry, then fry in a generous amount of olive oil until deep golden. Drain on paper towels.
  2. In the same pan, soften the onion and celery until tender, about 8 minutes.
  3. Add the tomatoes, olives and capers and simmer 10 minutes into a thick sauce.
  4. Return the eggplant. Stir in the vinegar and sugar and cook another 8–10 minutes, until glossy and jammy. Taste and balance the sweet-sour to your liking.
  5. Cool to room temperature (this is when the flavor blooms). Finish with torn basil and toasted pine nuts. Serve on crusty bread or as a side.

🍆 Serve it at room temp

Caponata is meant to rest. Make it a few hours (or a day) ahead and serve it at room temperature — the flavors settle and the agrodolce balance rounds out beautifully.