Caponata (Sweet and Sour Sicilian Eggplant)

Caponata is a classic Sicilian dish made with eggplant, celery, onion, tomatoes, and parsley. It's typically served as an appetizer or side dish, and can be enjoyed warm or at room temperature. Our version of caponata is simple to make and packed with flavor. The eggplant is first browned in olive oil, then simmered in a sweet and sour sauce made with tomatoes, red wine vinegar, sugar, and spices. The resulting dish is a delicious blend of sweet, sour, and savory flavors.

Caponata is believed to have originated in the city of Palermo, Sicily, in the 18th century. It is thought to have been created by a poor family who used simple, inexpensive ingredients to make a hearty and flavorful meal. Caponata quickly became a popular dish throughout Sicily, and eventually spread to other parts of Italy and the world. Today, caponata is a beloved dish that is enjoyed by people of all ages.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 large eggplant, diced
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 (15 ounce) can diced tomatoes
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add eggplant, celery, and onion and cook until softened.
3. Add tomatoes, parsley, red wine vinegar, sugar, salt, and pepper.
4. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
5. Serve warm or at room temperature.

Why It Works

• Browning the eggplant before simmering it helps to develop its flavor and create a slightly crispy texture.
• The combination of sweet and sour flavors in the sauce creates a complex and balanced taste.
• The parsley adds a fresh, herbaceous flavor to the dish.
• Caponata can be served warm or at room temperature, making it a versatile dish that can be enjoyed in a variety of settings.