Sicilian Caponata
This dish improves after twenty-four hours in the refrigerator, allowing the vinegar to fully permeate the eggplant. Serve it at room temperature to let the oils coat your palate properly.
Manage your salt and your fry.
Eggplant behaves like a sponge; keep your heat steady to prevent it from soaking up too much oil, and do not rush the reduction stage. The texture should be jammy, not soupy.
- Heavy-bottomed wide skillet
- Slotted spoon
- Paper towels
- Sharp chef's knife
What goes in.
- 2 lbsglobe eggplant, cut into 1-inch cubes
- 3 stalkscelery, sliced into 1/2-inch pieces
- 1 cuptomato purée
- 1/3 cupsalted capers, rinsed well
- 1/2 cuppitted green olives, chopped
- 1/4 cupred wine vinegar
- 2 tbspgranulated sugar
- 1yellow onion, finely diced
- 1/2 cupextra virgin olive oil
Mastering the sour-sweet
The secret is adding the sugar and vinegar simultaneously once the vegetables are tender. Let the liquid bubble away until the spoon leaves a clear trail on the bottom of the pan.
The method.
Fry the eggplant
Heat half the oil in your skillet over medium-high. Fry eggplant in batches until golden brown and soft. Remove to a paper towel-lined plate.
Sauté the aromatics
In the same pan, add the remaining oil. Cook onions and celery until the celery is tender-crisp and the onions are translucent, about 8 minutes.
Build the sauce
Stir in the tomato purée, capers, and olives. Simmer for 10 minutes until the sauce thickens slightly.
Combine and reduce
Return the eggplant to the pan. Add the vinegar and sugar. Stir gently to coat without mashing the eggplant. Cook on low for another 10 minutes.
Cooling
Remove from heat and let the mixture sit in the pan. The oil will rise to the surface as it cools to room temperature.
Other turns to take.
Nutty Texture
Add two tablespoons of toasted pine nuts at the final stage for crunch.
Spiced
Include a small pinch of red pepper flakes during the onion sauté for a persistent heat.
When it doesn't go to plan.
Do not salt the eggplant ahead of time unless it is particularly old; modern varieties rarely require it.
Use a wide pan rather than a deep pot to ensure the liquid evaporates efficiently.
If the mixture looks too dry before finishing, add a splash of water, but stop before it becomes watery.
The ones that keep coming up.
Why is my eggplant mushy?
You likely crowded the pan or cooked the eggplant too long in the final stage. The initial fry should be quick and intense to set the exterior.
Can I use balsamic vinegar?
Stick to red wine or white wine vinegar. Balsamic is too sweet and carries a woody profile that disrupts the brightness intended for this dish.
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