Caponata

This isn’t fancy—but it tastes like a good story. Impossible to forget.

Caponata

This is a conversation—between migrations, empires, and invention. The Arabs once spoke in Sicily. Their language lingers—in spices, in vinegar, in flame. In caponata.

Ingredients

  • 1 large eggplant roasted
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery
  • 3 large garlic cloves, minced
  • 2 red bell peppers, diced
  • 1-pound ripe tomatoes finely chopped, or 1 14-ounce can crushed tomatoes
  • 3 heaped tablespoons capers, rinsed and drained
  • 3 tablespoons coarsely chopped pitted green olives
  • 2 tablespoons sugar
  • 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
  • 2 tablespoon pine nuts (optional)
  • 10 to 12 basil leaves torn into small pieces
  • freshly ground pepper to taste
  • Salt to taste


How The Alchemy Happens

Where the Earth Meets Flame

Roast the eggplant. Make a few slits in the eggplant and roast at 350 degrees until nice and soft, about 45 mins to an hour. Would you like a bit of an extra kick-insert a few cloves of garlic in the slits. Keep checking the eggplant as it roasts so as not to overcook.

Allow to cool and chop coarsely.

The Tangle of Everything


While eggplant is roasting, heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat.
Add the onion and celery.

Cook, stirring, until the onion softens, about 5 minutes.
Add the garlic.
Cook together for a minute, until the garlic begins to smell fragrant.
Add the peppers and 1/2 teaspoon of salt.

Cook, stirring, until tender, about 8 minutes.
Add another tablespoon of oil and the eggplant.
Stir together for 5 minutes, until the vegetables are tender.
The eggplant will fall apart, which is fine. Season to taste.

Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat, and they smell fragrant.

Add the capers, olives, pine nuts, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender, and the mixture is quite thick, sweet, and fragrant.

Season to taste with salt and pepper and remove from the heat. Sprinkle with basil. Allow to cool to room temperature.

🔙 Back to the Kitchen

This is where the pan is scorched and the flavors don’t apologize.