Caponata (Sicilian Sweet and Sour Eggplant Stew)

Caponata is Sicily’s sweet-and-sour eggplant stew, built on the island’s classic agrodolce balance of vinegar and sugar. Celery, olives, and capers round it out into a dish that is just as good at room temperature as it is warm.

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• Salt, for draining
• 1/3 cup olive oil, divided
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cups canned tomatoes, crushed
• 1/2 cup green olives, pitted and halved
• 3 tablespoons capers, rinsed
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1/4 cup toasted pine nuts
• 2 tablespoons golden raisins
• Fresh basil, torn, for serving

Instructions

1. Salt the eggplant
   Toss the eggplant cubes with salt and let drain in a colander for 30 minutes, then pat dry.
2. Fry the eggplant
   Heat half the olive oil in a large skillet and fry the eggplant in batches until golden, about 8 minutes per batch. Set aside.
3. Cook the vegetables
   In the same pan, add the remaining oil and cook the onion and celery until softened, about 6 minutes.
4. Add tomatoes
   Stir in the crushed tomatoes and simmer for 10 minutes until slightly thickened.
5. Combine
   Return the eggplant to the pan along with the olives, capers, raisins, and pine nuts.
6. Balance the flavor
   Stir in the vinegar and sugar, and simmer for 10 more minutes, adjusting the sweet-sour balance to taste.
7. Cool and serve
   Let the caponata cool to room temperature before serving, topped with fresh basil.

Caponata tastes even better the next day, once the flavors have had time to meld.