Go Back
Sicilian Caponata the Palermo Way (Caponata Siciliana)

Sicilian Caponata

This Sicilian Caponata is the Palermo classic: silky fried eggplant folded into a glossy agrodolce of tomato, celery, onion, briny green olives, and salt-packed capers, brightened with white wine vinegar and a whisper of sugar. Pine nuts and raisins round out the sweet-sour balance. Rested overnight and served at room temperature, it is one of the most complete flavors in Sicilian cooking.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 People
Course: Appetizer
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 lb firm eggplant preferably Palermo violet, cut into 3/4 inch cubes
  • 1.5 tbsp coarse sea salt for salting the eggplant
  • 1.5 cups extra virgin olive oil for frying, plus 3 tablespoons for the sauce
  • 4 stalks celery inner pale stalks, strings peeled, cut into 1/2 inch pieces
  • 1 large yellow onion finely chopped
  • 0.75 cup green olives Sicilian Castelvetrano, pitted and torn in half
  • 3 tbsp salt-packed capers rinsed and soaked 10 minutes in cool water
  • 1.75 cups tomato passata or peeled crushed ripe tomatoes
  • 0.33 cup white wine vinegar
  • 2.5 tbsp granulated sugar
  • 0.33 cup pine nuts lightly toasted
  • 0.33 cup golden raisins soaked in warm water for 10 minutes and drained
  • 1 pinch flaky sea salt to finish
  • 2 tbsp fresh basil leaves torn, to finish

Equipment

  • 1 Colander for salting the eggplant
  • 1 large deep skillet or Dutch oven for frying
  • 1 Slotted spoon
  • 1 Small saucepan for blanching celery
  • 1 wide heavy saute pan for building the sauce
  • 1 paper towel lined tray for draining fried eggplant

Method
 

  1. Toss the eggplant cubes with the coarse sea salt in a colander set over a bowl. Let them drain for 30 minutes to draw out the bitter liquid.
  2. Rinse the eggplant briefly under cool water, then squeeze gently and pat very dry between clean kitchen towels. Dry eggplant is the difference between crisp and greasy.
  3. Bring a small saucepan of water to a boil. Blanch the celery for 2 minutes, then drain and rinse under cold water to stop the cooking. Set aside.
  4. Heat the 1.5 cups extra virgin olive oil in a large deep skillet over medium-high heat until it shimmers, about 350 F. Working in 3 or 4 batches so you do not crowd the pan, fry the eggplant until deeply golden on all sides, about 4 to 5 minutes per batch. Lift out with a slotted spoon onto a paper towel lined tray.
  5. Pour off all but 3 tablespoons of the frying oil from the skillet, or transfer 3 tablespoons of fresh olive oil to a wide heavy saute pan. Set over medium heat and add the chopped onion. Cook, stirring, until soft and translucent, about 6 minutes. Do not let it brown.
  6. Add the blanched celery, torn green olives, and rinsed capers. Stir for 2 minutes to warm through and coat in the oil.
  7. Pour in the tomato passata. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring now and then, until the sauce is thick and glossy and the celery is tender.
  8. In a small bowl, stir the white wine vinegar and sugar together until the sugar dissolves. Pour into the pan and simmer for 3 minutes so the sharp edge of the vinegar cooks off. Taste and adjust: it should be gently sweet-sour, never aggressive.
  9. Fold in the fried eggplant, toasted pine nuts, and drained raisins. Cook for 2 more minutes on low heat, folding gently so the eggplant stays intact.
  10. Remove from the heat. Transfer to a wide serving dish, spread it out, and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, ideally overnight, for the flavors to marry.
  11. Pull the caponata out of the fridge 45 minutes before serving so it returns to room temperature. Finish with a pinch of flaky sea salt and the torn basil leaves just before bringing it to the table.

Notes

  • Salting the eggplant is not optional. It draws out bitter liquid and keeps the cubes from drinking a whole bottle of oil in the pan.
  • Rest the caponata for at least 4 hours, ideally overnight in the fridge, then pull it out 45 minutes before serving. Cold caponata tastes flat.
  • Serve at room temperature with slices of crusty bread or toasted crostini, or alongside grilled fish as an antipasto or contorno.
  • Salt-packed capers give the most authentic flavor. Rinse them well and soak briefly in cool water to knock back the salt.
  • Keeps beautifully in a sealed container in the fridge for up to 5 days. The flavor actually improves on day two.