Ingredients:
- 2 medium-sized eggplants
- Salt, for sweating the eggplants
- 1/4 cup olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 can (14 ounces) diced tomatoes (or 2-3 fresh tomatoes, chopped)
- 2 tablespoons tomato paste
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup green olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 tablespoons pine nuts (optional)
- Fresh basil leaves, torn or chopped, for garnish
- Salt and pepper, to taste
Instructions:
Prepare the Eggplants:
1. Start by preparing the eggplants. Trim the ends and peel them (optional, but it's common in caponata). Cut the eggplants into 1-inch cubes.
2. Place the cubed eggplants in a colander and sprinkle them with salt. Toss to coat evenly. This will help remove excess moisture and bitterness. Let them sit for about 20-30 minutes.
Sauté the Eggplants:
3. After the eggplants have sweated, rinse them thoroughly under cold running water to remove the salt. Pat them dry with a clean kitchen towel.
4. Heat 2-3 tablespoons of olive oil in a large skillet or pan over medium-high heat.
5. Add the eggplant cubes and sauté until they turn golden brown and become soft. You may need to add a bit more olive oil if the eggplants soak it all up. Remove the cooked eggplants from the pan and set them aside.
Prepare the Caponata Sauce:
6. In the same skillet, add a bit more olive oil if needed. Add the chopped onion and sauté until it becomes translucent.
7. Add the minced garlic and chopped celery. Continue to sauté for a few more minutes until the celery softens.
8. Stir in the diced tomatoes and tomato paste. Cook for another 5 minutes, allowing the flavors to meld.
9. Add the red wine vinegar and sugar. Mix well and let it simmer for a few minutes until the sauce thickens slightly.
10. Add the sautéed eggplants, green olives, capers, and pine nuts (if using). Stir everything together.
11. Season with salt and pepper to taste. Remember that olives and capers are salty, so adjust accordingly.
12. Let the caponata simmer over low heat for about 10-15 minutes, allowing all the flavors to meld together.
Serve:
13. Remove the caponata from heat and let it cool to room temperature.
14. Garnish with torn or chopped fresh basil leaves.
15. Caponata can be served warm or at room temperature. It's delicious as a side dish, appetizer, or topping for bread or pasta.
Enjoy your homemade caponata, a flavorful and versatile Sicilian dish!