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Sicilian Caponata

Sicilian Caponata

By Julia RackowJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Caponata, a sweet-and-sour eggplant dish from Sicily, gets its distinctive flavor from a blending of the island's Mediterranean and North African influences. We batch-cook the eggplant, zucchini and onion plus bell pepper to better preserve each vegetable's character. This keeps the caponata bright and full of texture rather than stewy and one-dimensional. A tangy-sweet vinegar-sugar glaze, added at the end of cooking, brings the elements together. If your palate prefers a sweeter caponata, stir in additional sugar when seasoning with salt and pepper. Serve warm or at room temperature with crusty bread as an appetizer or as a side to grilled or roasted meats and seafood.

Tip

Don't forget to stir the vegetables while they cook. Occasionally moving them around the pan ensures they cook and brown evenly. To preserve the basil's bright color, don't tear and add the leaves until you are ready to serve.

Ingredients
  • 6

    tablespoons extra-virgin olive oil, divided

  • 1

    medium eggplant (about 1 pound), trimmed and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • 1

    medium zucchini, trimmed, halved lengthwise and cut into 1-inch pieces

  • 1

    large yellow onion, cut into 1-inch pieces

  • 1

    red bell pepper, stemmed, seeded and cut into 1-inch pieces

  • ½

    cup red wine vinegar

  • 2

    tablespoons white sugar, plus more to serve

  • 1

    tablespoon tomato paste

  • ¼

    cup lightly packed fresh basil, torn

Step 1

In a nonstick 12-inch skillet over medium, heat 4 tablespoons of oil until shimmering. Add the eggplant and ½ teaspoon salt, stir, then distribute in an even layer.

Cover and cook, stirring occasionally, until the eggplant is browned and a fork inserted in the largest piece meets no resistance, 10 to 15 minutes. Using a slotted spoon, transfer to a large bowl.

Step 2

In the same skillet over medium-low, heat 1 tablespoon of the remaining oil until shimmering. Add the zucchini and a pinch of salt, stir, then distribute in an even layer.

Cover and cook, stirring occasionally, until the zucchini is browned and a fork inserted in the largest piece meets no resistance, 5 to 8 minutes. Transfer to the bowl with the eggplant.

Step 3

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onion, bell pepper and a pinch of salt, stir, then distribute in an even layer.

Cover and cook, stirring occasionally, until the vegetables are lightly browned and softened, 7 to 10 minutes. Add the vinegar, sugar and tomato paste, then stir until the sugar has dissolved and the mixture is well combined.

Continue to cook, stirring, until the liquid begins to turn syrupy, 1 to 2 minutes. Add to the bowl with the eggplant and zucchini and stir. Taste and season with salt, pepper and sugar. Serve warm or at room temperature, stirring in the basil just before serving.

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