Caponata

Of all the things I love to  cook, this simple little caponata recipe is by far one of my favorites. It’s one of those appetizer recipes I just can’t wait to dig in to even before I start cooking! I especially enjoy preparing it because of the way it fills my home with the smells I remember as a child when my Sicilian mom and aunts would cook.

The last time I made this for a little party, my girlfriends and I were standing in the kitchen and doing a little taste testing. We started laughing because all of a sudden we all stopped talking and the only sound you could here was, mmm….mmmm…!

Caponata is surprisingly very easy to make. It’s pretty savory because it’s got a good dose of olives and capers (which is probably the reason I love it so much). The other thing I love about it is that it has a great combination of textures. Well that’s if you don’t over cook the veggies or swap out the celery, according to my 87-year-0ld mom. She says that it’s the celery that defines caponata (and if you knew my mom, you’d have to listen to her).

Print Recipe

Caponata

Servings: 6 -8

Ingredients

• 1 medium eggplant cut in cubes
• 1 cup fresh tomatoes cored and chopped (or canned, whole) kosher salt
• 4 ribs celery chopped
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 tablespoons capers
• 1/4 green olives cut in half
• 1/4 cup Kalamata olives
• 1/4 cup white wine|
• 2 cups plus about 3 tablespoons extra virgin olive oil
• Kosher salt to taste

Instructions

• On medium heat, in 3 tablespoons olive oil, saute onions and celery for about 10 minutes until moderately tender.
• Add the garlic for about 30 seconds and then the olives, tomatoes, capers and wine and continue to saute for a few minutes. Taste and add salt to taste.
• Set pan aside. In small or medium sauce pan, add olive oil and heat to 375°. One little trick, if you don’t have a thermometer, is to drop a cube of bread in the oil to see if it has a little sizzle. When the oil is ready, carefully add the eggplant and fry for a few minutes, turning to make sure the pieces lightly brown evenly.
• Remove with slotted spoon and place on paper towels for a few minutes to absorb oil.
• Add to pan with the other vegetables and gently saute for about five minutes to further blend flavors.
• Serving Suggestion
• This side dish is absolutely delicious served on roasted baguette slices. Just slice your favorite baguette, brush with a little olive oil (you can even give them a rub with fresh garlic), and lightly toast in oven. Spoon on the caponata and serve warm or at room temperature.
• I’ve also eaten this just a side dish and LOVE it. You can also toss with fresh pasta, but any way you choose to eat it, it’s sure to taste good!
• Enjoy!

Serving Suggestion

This side dish is absolutely delicious served on roasted baguette slices. Just slice your favorite baguette, brush with a little olive oil (you can even give them a rub with fresh garlic), and lightly toast in oven. Spoon on the caponata and serve warm or at room temperature.

I’ve also eaten this just a side dish and LOVE it. You can also toss with fresh pasta, but any way you choose to eat it, it’s sure to taste good!

Enjoy!