Sicilian aubergine stew

Sicilian aubergine stew, known as Caponata, is a rich and flavorful dish that embodies the essence of Mediterranean cuisine. This traditional Sicilian recipe combines sweet and sour flavors with tender, silky aubergines, making it a perfect side dish, antipasto, or even a main course when paired with crusty bread.
The Origins of Caponata
Caponata originates from Sicily, an island renowned for its diverse culinary influences, blending elements from Arab, Spanish, and Italian traditions. Historically, it was served as a sweet-and-sour seafood dish, but over time, the aubergine-based version became the most popular and widespread variation.
Ingredients
- 2 large aubergines, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped (or canned tomatoes)
- 2 celery stalks, chopped
- ½ cup green olives, pitted and sliced
- 2 tbsp capers, rinsed
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Pine nuts (optional, for added texture)
Instructions
- Prepare the Aubergines: Sprinkle the diced aubergines with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Fry the aubergines until golden brown, then remove and set aside.
- Cook the Base: In the same pan, sauté the onions, garlic, and celery until soft. Add the tomatoes and cook for about 10 minutes until the sauce thickens.
- Combine Everything: Return the aubergines to the pan and add olives, capers, vinegar, and sugar. Stir well and simmer for another 10-15 minutes, allowing the flavors to meld.
- Adjust Seasoning & Serve: Taste and adjust seasoning if needed. Garnish with fresh basil or parsley and sprinkle with pine nuts if using.
How to Serve
Caponata is best enjoyed at room temperature or slightly warm, making it an excellent make-ahead dish. Serve it with crusty bread, alongside grilled fish, or as part of an antipasto platter. It also pairs beautifully with pasta or couscous for a heartier meal.
Storage Tips
Caponata tastes even better the next day as the flavors develop further. Store it in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months.
Why You’ll Love This Recipe
- Rich & Complex Flavors: The combination of sweet, sour, and savory elements creates an irresistible taste.
- Healthy & Nutritious: Aubergines are packed with fiber, antioxidants, and vitamins, making this a wholesome dish.
- Versatile & Make-Ahead Friendly: Perfect for meal prep, as it only gets better with time.
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