Caponata (Sicilian Sweet-and-Sour Eggplant)

A vibrant Sicilian relish of fried eggplant, celery, olives and capers in a sweet-and-sour tomato base.

Ingredients

• 2 large eggplants, cut into 3/4-inch cubes

Salt for drawing out moisture

• 1/2 cup extra-virgin olive oil
• 1 onion, chopped
• 3 celery stalks, chopped
• 1 1/2 cups crushed tomatoes
• 1/2 cup green olives, pitted and chopped
• 3 tablespoons capers, rinsed
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup fresh basil, torn

Directions

1. Salt the eggplant and drain in a colander 20 minutes; pat dry.
2. Heat half the olive oil in a large skillet and fry the eggplant until golden; remove and set aside.
3. Add the remaining oil, onion and celery to the skillet and cook until softened, about 8 minutes.
4. Stir in the crushed tomatoes, olives and capers and simmer 10 minutes.
5. Add the vinegar and sugar and cook 5 minutes until the sweet-and-sour flavor melds.
6. Return the eggplant, stir in the basil, and simmer 5 minutes more.
7. Cool to room temperature before serving; it tastes even better the next day.

Notes

Lidia Bastianich’s caponata, Sicily’s classic agrodolce eggplant dish.