Eggplant caponata is a mouthwatering Sicilian dish that will transport your taste buds to the sunny Mediterranean. The origins of this recipe can be traced back to the 18th century, when Sicily was a hub of trade between Europe and the Middle East. The sweet and sour flavors of caponata were influenced by the Arabian love for combining fruit and vegetables in savory dishes. Over the centuries, the recipe has been adapted and refined by Sicilian cooks, and today it is a beloved staple of Italian cuisine.
Ingredients:
1 large eggplant, diced
1 onion, diced
2 celery stalks, diced
1 red bell pepper, diced
1/2 cup pitted green olives, chopped
1/4 cup capers
1/4 cup red wine vinegar
2 tablespoons tomato paste
2 tablespoons honey
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Olive oil, for frying
Instructions:
In a large skillet, heat enough olive oil to coat the bottom of the pan. Add the diced eggplant and cook until golden brown and tender, about 10-15 minutes. Remove from the pan and set aside.
In the same pan, add a little more olive oil if needed and sauté the diced onion, celery, and red bell pepper until soft and translucent, about 5-7 minutes.
Add the cooked eggplant back to the pan, along with the chopped green olives, capers, red wine vinegar, tomato paste, honey, and a pinch of salt and pepper.
Mix everything together and let it cook on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning as needed.
Remove from heat and let cool to room temperature.
Sprinkle with chopped parsley before serving. Eggplant caponata is best enjoyed as a topping for crostini or bruschetta, or as a side dish to grilled meat or fish. Buon appetito!