Ingredients
Scale
- 1 large eggplant, diced into 1-inch cubes
- 2 tablespoons kosher salt
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup green olives, pitted and roughly chopped
- 1/4 cup red wine vinegar
Instructions
- Step 1: Place the diced eggplant in a colander and sprinkle with salt. Let it sit for at least 30 minutes to draw out excess moisture. Rinse well and pat completely dry with paper towels.
- Step 2: Heat the olive oil in a large skillet or pot over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
- Step 3: Add the eggplant to the skillet and cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
- Step 4: Stir in the crushed tomatoes, olives, and red wine vinegar. Bring to a simmer, then reduce heat to low and cook for 20-30 minutes, or until the flavors have melded and the sauce has thickened slightly.
- Step 5: Taste and adjust seasoning as needed. Serve warm or at room temperature. Caponata is often even better the next day after the flavors have had a chance to develop further.
Notes
- For the best flavor, let the caponata sit in the fridge overnight before serving – the flavors meld beautifully!
- Gently reheat leftover caponata in a skillet over low heat, stirring occasionally, until warmed through.
- Serve this delectable caponata as a flavorful appetizer on toasted baguette slices or as a vibrant side dish with grilled fish.
- Chef's tip: Don't skip salting the eggplant; it removes bitterness and helps it brown nicely in the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American