Caponata

Caponata is a classic Sicilian veggie antipasto. I’m sure Italians are particular about the ingredients used but I think you can put anything you want/ have in this dish. The most important components are the sweet and sour sauce, eggplant, and olives/capers.

Before I get into the details of the dish, I want to note that I’m changing my recipe presentation somewhat. This might happen from time to time as I develop my recipe writing style. I want to organize my recipes so they are most efficient in getting you organized and ready to cook.

You’ll notice a new term in my recipes, mise en place. Mise en place refers to all the prepped ingredients that are ready for cooking. It’s an organized way of cooking and it makes things easier. The first step of the recipe is to prepare the mise en place.  

The Finished Product:

Mise en place:

1 eggplant, medium dice

1 small red onion, small dice

1 red or yellow bell pepper, large dice

1 celery stalk, medium dice

Red pepper flakes

1 tablespoon capers, drained

red wine vinegar, 2 tablespoons

sugar, 1 teaspoon

1 tomato, medium dice

1/4 cup black olives, roughly chopped

Basil, torn¹

Parsley, chopped¹

Extra virgin olive oil

1/3 cup pine nuts, toasted

Salt & pepper

¹ Since these herbs won’t be added until the end of the dish, wait to prep them until closer to use.

Cook:

In a large, deep skillet, heat enough olive oil to coat the bottom and sauté the eggplant until it is browned all over. Don’t forget to season during this step. Remove the eggplant from the oil, set aside, and add new oil to the skillet, if needed. Add the onion, pepper, and celery and cook over medium heat until the veggies begin to color along the edges, 9-11 minutes. Add red pepper flakes, capers, salt and pepper. Next add the vinegar and sugar and reduce. You can add a little water to help dissolve the sugar. Once the sugar is dissolved, taste it. How’s it taste to you? Do you want more acid, more sweetness? Adjust according to your preference.

If you want to cook well you have to taste along the way. If the dish doesn’t taste good as you are preparing it, chances are the finished product won’t taste good either. So sample and adjust as necessary.

Add the tomatoes and cook for another 5 minutes. Add back the cooked eggplant, olives, basil, and parsley. Taste, adjust seasonings with salt and pepper. Cook 5 more minutes to marry the flavors. Add the toasted pine nuts² and serve.  

² I recommend toasting them in a dry skillet for a few minutes over medium heat.

Enjoy Avital