What kind of Eggplant is best for caponata?

If available, I love to use Italian or Sicilian eggplants for authenticity, but larger globe eggplants or any type of eggplant will work in this dish. When shopping for eggplant, just be sure to choose an eggplant that is smooth and firm. Avoid eggplant that has wrinkles or soft spots.

Do I have to salt the eggplant?

Yes. Eggplant is full of water and salt helps draw that water out. If you sauté eggplant without salting it, the water will seep out into the pan and the eggplant will steam in its own juices. But if you salt it first, the eggplant will brown up nicely.

Caponata (Sicilian Sweet and Sour Eggplant Relish)

Name: Caponata (Sicilian Sweet and Sour Eggplant Relish)
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 pounds of eggplant (4 small Italian eggplants or 2 medium globe eggplants) washed and cut into 3/4-inch cubes (skin on); 2 tablespoons kosher salt; 3/4 cup good quality olive oil, divided; 1 large red onion, halved and thinly sliced; 4-5 tender inner stalks of celery, roughly chopped (about 1 cup chopped); 3 large garlic cloves, minced; 2 red bell peppers seeds and ribs removed, cut lengthwise into thin strips; 3 tablespoons tomato paste (tomato concentrate); 4 ounces pitted green olives, coarsely chopped (about a cup chopped); 1/3 cup yellow raisins; 1/4 cup capers, drained; 6 tablespoons red wine vinegar; 3 tablespoons granulated sugar; Kosher salt, to taste

Description

This Sicilian caponata is a flavor-packed vegetable dish which is traditionally served as part of an Italian antipasto (appetizer course). It's a fantastic make-ahead dish with eggplant and other vegetables stewed in a sweet and sour tomato sauce. Serve this as an appetizer scooped onto bruschetta or as a side dish or topping for grilled fish or chicken.

Ingredients

Units Scale

2 pounds of eggplant (4 small Italian eggplants or 2 medium globe eggplants) washed and cut into 3/4-inch cubes (skin on)
2 tablespoons kosher salt
3/4 cup good quality olive oil, divided
1 large red onion, halved and thinly sliced
4-5 tender inner stalks of celery, roughly chopped (about 1 cup chopped)
3 large garlic cloves, minced
2 red bell peppers seeds and ribs removed, cut lengthwise into thin strips
3 tablespoons tomato paste (tomato concentrate)
4 ounces pitted green olives, coarsely chopped (about a cup chopped)
1/3 cup yellow raisins
1/4 cup capers, drained
6 tablespoons red wine vinegar
3 tablespoons granulated sugar
Kosher salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Line a rimmed baking sheet with paper towels, add the eggplant cubes in a single layer and sprinkle evenly with 2 tablespoons salt. Cover with another layer of paper towels and then place another baking sheet on top and add a weight, such as heavy skillet. Let that all stand for 30 minutes to an hour. Rinse the eggplant in a mesh colander to remove the salt. Line the baking sheet with a fresh layer of paper towels and add the rinsed eggplant in a single layer. Pat it dry with another layer of paper towels or with a clean dish towel.
Heat 1/4 cup of the oil in a large heavy skillet (cast iron works well) over medium heat until hot but not smoking. Add half the eggplant in a single layer. Leave it undisturbed for two minutes until it gets browned on the bottom, then turn and continue to cook, stirring often, for another 5 minutes, until eggplant is browned in spots and starting to soften. Transfer to a paper-towel-lined mesh colander. Add another 1/4 cup of the olive oil to the skillet and cook the rest of the eggplant in the same manner.
Add another 1/4 cup olive oil to the skillet, add the onions, garlic and celery. Cook, stirring occasionally, for 5 minutes, until the onions are softened. Add the bell peppers and cook for 5 minutes, stirring occasionally, until the peppers are softened. Add the tomato paste, olives, raisins, capers and 3 tablespoons water. Cook, stirring frequently, for 8 minutes. Return the eggplant to the skillet.
Whisk the sugar and vinegar together in a small bowl and pour into the skillet. Lower the heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally. Season with salt, to taste.
Caponata will keep for a week covered in the fridge and is best served at room temp after a day of letting the flavors meld.

Prep Time: 20 mins
eggplant salting time: 30 mins
Cook Time: 50 mins
Category: Appetizer
Method: Simmer
Cuisine: Italian