Description
A cozy, sweet, tangy, and salty Sicilian dish featuring roasted eggplant, tomatoes, and olives, perfect for serving with bread.
Ingredients
Vegetables
- 1 large or 2 medium Eggplant, cut into bite-size cubes (Can salt if large or bitter.)
- 2 cups Cherry tomatoes or chopped ripe tomatoes
- 1 cup Celery, chopped small
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Condiments
- 1/2 cup Green olives, roughly chopped (Can mix with black olives.)
- 2 tablespoons Capers, drained
- 2 tablespoons Olive oil (Plus more for roasting.)
- 1 tablespoon Tomato paste (Optional but helpful for deeper flavor.)
- 3 tablespoons Red wine vinegar (Stir in with sugar for agrodolce.)
- 1 teaspoon Sugar (To balance flavors.)
- to taste Salt and black pepper
Herbs for Serving
- 1/4 cup Fresh basil or parsley (For garnish.)
Instructions
Preparation
- Heat your oven to 425°F.
- Toss eggplant cubes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 20 minutes, flip, then roast for an additional 10 to 15 minutes until browned and tender.
Cooking
- In a large skillet, warm a splash of olive oil over medium heat. Add onion and celery, cooking until softened, about 6 to 8 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add tomatoes and tomato paste if using. Let simmer for 5 to 8 minutes until saucy.
- Stir in olives and capers.
- Add roasted eggplant and gently fold everything together.
- Pour in the agrodolce mixture (red wine vinegar plus sugar) and simmer for 2 to 3 minutes.
- Cool slightly, then taste and adjust seasoning if necessary.
Notes
Caponata improves in flavor if made an hour ahead. Serve warm, at room temperature, or chilled. Great with crusty bread, grilled meats, or over pasta.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish
- Cuisine: Italian, Mediterranean