Caponata di Melanzane, or Sicilian Eggplant Caponata, is a classic dish hailing from Sicily, Italy. This flavorful cold stew features caramelized eggplant combined with tomatoes, celery, onions, olives, and capers, all seasoned with vinegar and sugar. Known for its sweet and tangy flavors, it exemplifies Mediterranean cuisine and is enjoyed widely as a versatile appetizer or side dish.
What is Caponata di Melanzane?
Caponata di Melanzane is a traditional Sicilian dish featuring eggplant as the main ingredient. It is a sweet and sour vegetable stew typically made with caramelized eggplant cubes, tomatoes, celery, onions, olives, capers, and seasoned with vinegar and sugar. Often served as a side dish or appetizer, Caponata di Melanzane offers a rich and flavorful taste of Mediterranean cuisine, highlighting the region's use of fresh ingredients and bold flavors.
This was inspired by my Rigatoni alla Norma and Pasta c'Anciova and Crispy Fried Eggplant.
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🌟 Why You'll Love this Recipe
- Flavorful Harmony: It combines sweet, tangy, and savory flavors with caramelized eggplant as the star ingredient.
- Versatile Dish: Perfect as a side, topping, or main course, adaptable to various dining preferences.
- Authentic Sicilian Delight: Offers an authentic taste of Sicilian cuisine, rich in Mediterranean ingredients and flavors.
🥘 Ingredients
- Eggplant, Celery, Onion & Garlic - Fresh is best. If you don't have fresh garlic, you can also use 1 teaspoon of dried garlic powder.
- Olive Oil -Quality is key!
- Canned Plum tomatoes & Tomato Paste - You can also use diced fresh tomatoes.
- Capers & Olives - If you're not a fan, just omit them from the recipe. You can also sub out for any olives you like.
- Spices & Seasonings - In addition to dried oregano, I also used salt, pepper, sugar.
- Red Wine Vinegar - You can also use white vinegar in a pinch.
- Fresh Herbs - I love using fresh parsley in this dish, but you can also use fresh oregano or fresh basil.
See recipe card for quantities.
🔪 Instructions
Sauté Vegetables: Cook celery, onion, and garlic until softened and aromatic; set aside.
Brown the Eggplant: Sauté eggplant until golden brown, adding more oil as needed for even cooking.
Combine and Simmer: Mix in tomatoes, olives, capers, tomato paste, and oregano. Simmer until thickened, season to taste, garnish with parsley.
Serve & enjoy!
👩🏼🍳 Chef's Tip
- To elevate the flavor profile of your Caponata di Melanzane, ensure that each ingredient, especially the eggplant, achieves a deep caramelized color during cooking. This caramelization adds richness and depth to the dish, intensifying its overall taste.
📖 Substitutions & Variations
Eggplant Substitution: Use zucchini or yellow squash instead of eggplant for a different twist on this Sicilian dish, maintaining a similar texture.
Tomato Paste Substitution: Substitute tomato paste with sun-dried tomato paste or tomato sauce, adjusting quantities to maintain consistency.
Olives Substitution: Replace Kalamata olives with brine-cured black olives like Gaeta or Nicoise, ensuring they're pitted and chopped for integration into the caponata.
🍴 Equipment
- Cutting board
- Chef's knife
- Colander
- Large skilletSlotted spoon
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowl
💭 Recipe FAQs
Yes, caponata tastes even better the next day as the flavors have more time to meld. You can make it ahead of time and store it in the refrigerator for up to 5 days. Just reheat it gently on the stovetop or enjoy it cold.
Absolutely! Fresh tomatoes can be used in place of canned plum tomatoes. Use about 3-4 medium-sized fresh tomatoes, peeled and chopped. You may need to simmer the caponata a bit longer to achieve the desired thickness.
Peeling the eggplant is recommended for a smoother texture in this dish, as the skin can sometimes be tough and bitter. However, if you prefer a bit more texture or don't mind the skin, you can leave it on.
🥣 Storage & Reheating
Storage: Transfer any leftover caponata to an airtight container. Store in the refrigerator for up to 5 days.
Freezing: For longer storage, you can freeze the caponata in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
🍷 Wine Pairing
Nero d'Avola is a robust and fruity red wine from Sicily, where Caponata di Melanzane originates. Its rich berry flavors and moderate tannins complement the sweet and savory notes of the caponata, while its acidity helps balance the dish's richness.
👩🏼🍳 Top Tips
- Prep the Eggplant Correctly: After cutting the eggplant into cubes, be sure to salt it and let it sit in a colander for about 30 minutes. This step helps draw out excess moisture and bitterness from the eggplant, ensuring a better texture and flavor.
- Balance the Sweet and Tangy Flavors: Adjust the amounts of vinegar and sugar to achieve the perfect balance of sweet and tangy flavors in your caponata. Taste and adjust these seasonings towards the end of cooking to suit your preference.
- Simmer for Flavor Development: Allow the caponata to simmer uncovered after adding all the ingredients. This step allows the flavors to meld together and the sauce to thicken, enhancing the overall taste of the dish. Stir occasionally to prevent sticking and ensure even cooking.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Caponata di Melanzane
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Equipment
- Cutting board
- Chef's Knife
- Colander
- Large skillet
- Slotted spoon
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowl
Ingredients
- 1 eggplant peeled and cut into ½-inch cubes
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil divided, plus extra for that final drizzle
- 1 cup finely chopped celery
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1 ½ cups canned plum tomatoes drained and coarsely chopped
- 12 kalamata olives pitted and coarsely chopped
- 1 ½ tablespoons drained capers
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- Ground black pepper to taste
- 2 teaspoons minced fresh parsley or to taste
Instructions
- Toss the eggplant cubes with kosher salt. Place the salted eggplant in a colander set over a bowl. Let it sit for about 30 minutes to draw out excess moisture. Rinse the eggplant well and pat it dry with paper towels.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped celery and cook, stirring often, until softened (about 4 minutes). Add the finely chopped onion and minced garlic; cook and stir until the onion is soft and lightly golden (about 5 minutes). Transfer the mixture to a bowl using a slotted spoon and set aside.
- In the same skillet, heat the remaining 2 tablespoons of extra virgin olive oil. Add the eggplant and cook, stirring constantly, until lightly browned (about 5 to 7 minutes).
- Stir in the cooked celery, onion, and garlic mixture. Add the coarsely chopped tomatoes, kalamata olives, capers, tomato paste, and dried oregano. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered until the caponata is thickened (about 15 minutes).
- Season the caponata with red wine vinegar, white sugar, salt, and ground black pepper. Transfer the caponata to a serving bowl. Garnish with minced fresh parsley. Drizzle a little extra extra virgin olive oil on top before serving if desired.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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