This rustic Sicilian dish is a great example of how easy it is to create satisfying, plant-forward food with just a few simple ingredients. Eggplant is the star player in Caponata, seared in olive oil until golden to intensify and concentrate its dense, smoky, earthy flavor as much as possible. It’s best served at room temperature, garnished with minced fresh oregano leaves.

Eggplant Caponata

Makes 1 quart (1 liter) / 4 to 6 servings

Ingredients

6 to 8 tablespoons extra-virgin olive oil
1 pound (500 g) firm eggplant washed but not peeled, cut into 3-inch (7.5 cm) cubes
1 1/2 teaspoons fine sea salt
2 teaspoons fresh or dried oregano leaves
2 medium onions, peeled, halved lengthwise, and cut into thin half-moons
4 celery ribs with leaves, rinsed and chopped
1 cup (250 ml) tomato sauce
4 tablespoons unrefined raw sugar
4 tablespoons red wine vinegar
2 tablespoons capers in vinegar, drained
Minced fresh oregano, for garnish

Method

1. In a large bowl combine 4 tablespoons of oil, the eggplant, 1 teaspoon of the salt, and oregano, and toss to coat the ingredients with oil. Preheat a large skillet over moderately high heat and add the eggplant, searing and tossing regularly until the flesh is soft and the outside is golden on all sides (about 8 minutes). If the eggplant becomes too dry, add 1 to 2 tablespoons additional oil and continue to sear, about 2 minutes more. Set aside in the bowl.

2. In the same skillet, combine 2 tablespoons of oil, the onions, celery, and 1/2 teaspoon of salt, and toss to coat the vegetables with the oil. Sweat – cook, covered, over low heat until softened – 5 to 7 minutes. Add the seared eggplant, tomato sauce, sugar, vinegar, and capers and simmer, covered, over low heat until very tender, about 15 minutes. Taste for seasoning.

MAKE AHEAD NOTE: Store in an airtight container in the refrigerator for up to 3 days.

This recipe was first published in My Master Recipes and is part of Nourish the Planet, a collaborative series by Patricia Wells and Emily Buchanan. © 2020 – All rights reserved. Please do not reproduce without permission.

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