Medium1 hour
Where it comes from
Caponata is a cornerstone of Sicilian cuisine, with roots in the island's history of trade and conquests, reflecting the sweet-sour flavor profile favored by Arab influences.
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On the Palate
What goes into it
How it's made
- 1
Dice eggplant and fry until golden, then set aside.
- 2
Sauté onions and celery in olive oil until softened.
- 3
Add tomatoes, capers, olives, and vinegar to the pan.
- 4
Stir in sugar and pine nuts, then return eggplant to the mix.
- 5
Simmer until flavors meld, adjusting seasoning as needed.
- 6
Serve at room temperature or chilled.
