Sicilian Eggplant Caponata
Sicilian caponata recipe made with eggplant, zucchini, tomatoes, capers and olives, finished with a hint of sweetness from golden raisins. Serve it warm, room temp, or chilled. It’s delicious every way!
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Ingredients
- 35 g sultanas (golden raisins)
- 3 tablespoons olive oil, divided (plus more if needed)
- 2 small eggplants, cut into bite-sized chunks (about 500 g)
- 2 small red onions, peeled and cut into wedges
- 3 small zucchini, cut into bite-sized chunks (about 500 g)
- 3 celery stalks, roughly diced
- 1 x 400 g can chopped or crushed tomatoes (or use fresh, see tips below)
- 2 garlic cloves, finely chopped
- 60 g pitted Kalamata olives (or green olives), roughly chopped
- 2 tablespoons capers, drained
- 1 small bunch fresh basil, torn (or parsley, chopped)
- 1 tablespoon red wine vinegar, plus more to taste
- Pinch of sugar (optional, for balancing acidity)
- sea salt and freshly ground black pepper, to taste
Method
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Soak the sultanas: Place the golden raisins in a small bowl with warm water. Let them soak for 10 minutes, then drain and set aside.
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Cook the eggplant: Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add the eggplant and sauté until golden brown and tender (about 10–12 minutes). Add a splash more oil if needed. Remove from the pan and set aside.
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Sauté the vegetables: In the same pan, heat the remaining 1 tablespoon olive oil. Add the red onions, celery, and zucchini. Season with a pinch of salt and cook, stirring occasionally, until softened and lightly golden (about 6 minutes).
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Build the flavour: Stir in the garlic and cook for 1 minute. Return the cooked eggplant to the pan, then pour in the crushed tomatoes. Let it simmer gently for 10 minutes, stirring occasionally.
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Add the final touches: Stir in the olives, capers, soaked sultanas, and 1 tablespoon vinegar. Let everything simmer together for another 5–10 minutes, until the vegetables are soft and the flavours melded.
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Taste and adjust: If the tomatoes taste too acidic, add a pinch of sugar. Adjust seasoning with salt, pepper, and more vinegar, if desired.
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Finish with herbs: Right before serving, stir in the fresh basil or parsley. Serve warm, at room temperature, or chilled. Enjoy!
Rezept Video
Notes
Recipe Tips & Variations
- Use fresh tomatoes in summer: Swap in 400 g of ripe, juicy tomatoes, roughly chopped.
- Add anchovies or pine nuts: For extra umami, stir in 3 chopped anchovies or 2 tablespoons of toasted pine nuts.
- Give it a kick: Add 1/4 to 1/2 teaspoon red pepper flakes if you like a little heat.
- Roast the eggplant (optional): For a lighter version with less oil and better texture control, roast the eggplant in a 200°C (400°F) oven for 25–30 minutes, until golden and tender.
Make Ahead and Storage
- Make ahead: Caponata is even better the next day! You can make it 1 day in advance and store it in the fridge.
- Store: Keeps in the refrigerator, covered, for up to 5 days.
How to Serve Caponata
- Serve it as a side dish, as a topping for toasted bread or crostini, or spooned over rice or with grilled fish or chicken.
- Enjoy it warm, at room temperature, or chilled straight from the fridge.
- To reheat, warm in a small saucepan over low heat until hot.