Italian Eggplant Caponata
A sweet-and-salty Sicilian vegetable stew, caramelized eggplant and tomatoes with a bright vinegar finish. Serve warm or at room temperature as a side, appetizer, or spooned over crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 168
- Protein
- 2g
Ingredients
- 1 large (about 1.5 lbs) eggplant, unpeeled
- 1 can (14 oz) canned crushed tomatoes
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Chop the eggplant into 1-inch cubes by first cutting it in half lengthwise, then slicing each half into 1-inch-thick planks, then cutting crosswise into cubes so no piece is larger than a dice.
- 2
Place a 12-inch skillet over medium-high heat and pour in the olive oil, tilting the pan to coat the bottom evenly.
- 3
Wait for the oil to shimmer and slide quickly when you tilt the pan, about 90 seconds, then add all the eggplant cubes in a single layer.
- 4
Let the eggplant sit undisturbed for 2 minutes, allowing the bottom to turn golden, then stir and cook for 3 more minutes until the pieces are light golden on multiple sides.
- 5
Pour in the canned tomatoes, including all liquid in the can, and stir with a wooden spoon to combine, scraping the bottom of the pan.
- 6
Reduce the heat to medium-low and simmer, stirring once every minute, until the eggplant is completely tender when pierced with a fork and the sauce has thickened, about 10 minutes.
- 7
Remove the skillet from the heat and stir in the red wine vinegar, then add the salt and black pepper, tasting and adjusting if needed.
- 8
Transfer the caponata to a serving bowl or platter and let it cool to room temperature for 5 minutes before serving, or serve warm if preferred.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- fork (for testing tenderness)
- serving bowl or platter
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