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Caponata Recipe

26 ratings

A good eggplant caponata recipe is all but guaranteed to win hearts and minds. This make-ahead Sicilian dish makes a great party appetizer, but you could also eat it all by yourself with a few slices of crusty bread. The cook time is minimal, the ingredients are flexible, and the finished dish tastes even better the next day.

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Ingredients

• 2 lb. small Italian eggplants (about 4)

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt), plus more

• 1½ cups extra-virgin olive oil

• 1 medium onion, chopped

• 4 medium celery ribs, thinly sliced

• ⅓ cup large green Sicilian olives (1¾ oz.), pitted and coarsely chopped

• ⅓ cup Italian capers packed in salt (1¾ oz.), rinsed well

• 2 Tbsp. sugar, plus more

• ⅓ cup white wine vinegar

• 1 (14–15-oz.) can whole tomatoes in juice, drained and chopped

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