Caponata comes from Sicily, which is known for its rich culinary traditions. This dish reflects the diverse Mediterranean cultural influences that have shaped Sicilian cuisine over the centuries, including Greek, Arab, and Spanish cuisines.
Somewhat similar to the French dish ratatouille. The biggest difference between ratatouille and caponata is that ratatouille usually has garlic and caponata has green olives and capers. Yes you read that correctly, there is no garlic in this Sicilian dish. For best flavor, let it rest at room temperature for an hour before serving. Caponata can be kept in the fridge for about five days, or frozen for several months.
This healthy dish is so versatile! I like it on crostini, but here is a list of other ways to enjoy it.
~Served hot with grilled meats, fish, or poultry , or cold as a salad
~Tossed with pasta or cooked grains like farro or barley
~Stirred into risotto
~Simmered in a skillet with eggs
~Sliced onto a sandwich with arugula and mozzarella
~Served over polenta with toasted pine nuts
~Topped with a poached or soft-boiled egg
You will need:
2 lbs eggplant, peeled, cut into 1/2 inch cubes
Salt
1/2 cup olive oil
2 cups finely chopped celery
3/4 cup finely chopped onions
1/3 cup red wine vinegar
4 tsp sugar
2 14.5 oz cans of petite diced tomatoes, drained
4 oz tomato sauce
2 tbsp tomato paste
2 tbsp capers
1 tbsp anchovy paste
Fresh cracked pepper to taste
Sprinkle the eggplant generously with salt, toss to coat and place in a colander. After 30 minutes , pat eggplant with paper towels to dry.
Heat 1/4 cup of olive oil in large pot. Add celery and cook for 10 minutes, stirring frequently. Stir in the onions and continue to cook for another 10 minutes until celery and onions are soft and slightly browned. Using a slotted spoon, transfer them to a bowl. Pour the remaining oil into the pot, add the eggplant cubes and sauté over high heat, stirring and turning constantly for about 8 minutes or until lightly browned. Combine vinegar and sugar, return celery and onions to pot with eggplant. Stir in the vinegar/sugar mixture, tomatoes, paste, capers,tomato sauce, and anchovy paste. Simmer for 15 minutes, stirring frequently. Add some fresh black pepper and stir again. Once cooled, place in a container and refrigerate for a few days.
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