Sicilian Caponata
This is a dish of the pantry and the garden, relying on the contrast between softened eggplant and the crunch of celery. It improves significantly after sitting for twenty-four hours, allowing the vinegar to fully cure the vegetables.
Control the moisture, keep the texture.
Eggplant acts like a sponge; keep your oil hot to sear the exterior quickly, otherwise you will end up with greasy, mushy cubes.
- Large heavy-bottomed skillet or Dutch oven
- Slotted spoon
- Paper towels
- Large mixing bowl
What goes in.
- 2 lbsglobe eggplant, cut into 1-inch cubes
- 3 stalkscelery, sliced into thin crescents
- 1 cupcanned crushed tomatoes
- 1/2 cupgreen olives, pitted and halved
- 3 tbspbrine-cured capers, rinsed
- 1/3 cupred wine vinegar
- 2 tbspgranulated sugar
- 1yellow onion, finely diced
- 1/2 cupolive oil for frying
Mastering the sweet-sour reduction
Do not add the vinegar and sugar until the very end. The liquid must reduce until it coats the back of a spoon, creating a glossy, sticky glaze that clings to the eggplant.
The method.
Fry the eggplant
Heat half the oil in the skillet over medium-high. Fry eggplant in batches until deep brown on all sides. Remove with a slotted spoon and drain on paper towels.
Softening the aromatics
In the same pan, add remaining oil and sauté the onion and celery until they are soft and the celery loses its raw bite.
Build the stew
Stir in tomatoes, olives, and capers. Simmer for 10 minutes until the tomato liquid evaporates and thickens.
Combine
Return the fried eggplant to the pan, stirring gently to avoid breaking the cubes.
The finish
Pour in the vinegar and sugar mixture. Stir constantly over medium heat for 3 to 4 minutes until the sharp smell of vinegar mellows and the sauce is syrupy.
Other turns to take.
Nutty Texture
Add 1/4 cup of toasted pine nuts at the very end for a crunch that offsets the soft eggplant.
Herb Forward
Fold in a handful of fresh torn basil or mint right before serving to provide a bright, cooling contrast.
When it doesn't go to plan.
Salt your eggplant cubes for 30 minutes before frying to draw out excess water, then pat completely dry.
Do not crowd the pan; fry in small batches to ensure the eggplant browns rather than steams.
Serve at room temperature; the flavors are muted when cold and lose their distinctiveness when hot.
The ones that keep coming up.
Can I use balsamic vinegar?
Stick to red wine vinegar. Balsamic is too sweet and syrupy, which will ruin the necessary sharp acid profile of the dish.
Why is my eggplant mushy?
The oil temperature was likely too low, causing the eggplant to absorb the fat rather than sear. Keep the oil shimmering before dropping the cubes in.
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