Caponata (Sicilian Sweet-and-Sour Eggplant)

Sicily’s classic agrodolce relish of fried eggplant, celery, and tomato balanced with vinegar, capers, and raisins.

Ingredients

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

Kosher salt

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

Directions

1. Toss the eggplant with salt and drain in a colander 20 minutes, then pat dry.
2. Heat the olive oil in a large skillet and fry the eggplant in batches until golden, about 6 minutes; drain on paper towels.
3. In the same pan, cook the onion and celery until softened, about 6 minutes. Add the tomatoes and simmer 10 minutes.
4. Stir in the vinegar, sugar, olives, capers, and raisins and simmer until syrupy, about 5 minutes.
5. Fold the eggplant back in along with the pine nuts and cook gently 5 minutes to meld.
6. Cool to room temperature, stir in the basil, and serve; it tastes even better the next day.

Notes

Mario Batali’s version of the classic Sicilian caponata.