Ingredients
- Eggplant: 1 large (about 1.5 lbs), cubed
- Celery: 2 stalks, chopped
- Onion: 1 medium, chopped
- Canned Crushed Tomatoes: 28 ounces
- Green Olives: 1/2 cup, pitted and halved
- Capers: 2 tablespoons, rinsed
- Red Wine Vinegar: 1/4 cup
- Sugar: 1 tablespoon
Instructions
- Step 1: Salt the cubed eggplant and place in a colander for 30 minutes to drain excess moisture. This helps prevent it from becoming soggy. Rinse the eggplant and pat dry with paper towels.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
- Step 3: Add the eggplant to the pot and cook, stirring occasionally, until lightly browned, about 8-10 minutes.
- Step 4: Stir in the crushed tomatoes, olives, capers, red wine vinegar, and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the eggplant is very tender and the flavors have melded. Stir occasionally to prevent sticking.
- Step 5: Taste and adjust seasonings as needed. Serve warm or at room temperature. Caponata is often even better the next day after the flavors have had a chance to develop.
Notes
- Caponata tastes even better after a day or two, so store it in an airtight container in the refrigerator for up to 5 days.
- Gently reheat leftover caponata in a saucepan over low heat, adding a splash of water if needed to prevent sticking.
- Spoon warm or room-temperature caponata over crusty bread, grilled fish, or even as a flavorful side with roasted chicken.
- Don't skip salting the eggplant; this draws out bitterness and keeps it from absorbing too much oil during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American