Sicilian Eggplant Caponata

Follow our step-by-step guide on how to make Sicilian Eggplant Caponata.

1. Step 1

   Begin by sprinkling salt over the eggplant cubes and placing them in a colander set over a bowl.

2. Step 2

   Let them rest for about 30 minutes to draw out excess moisture, enhancing their flavor and texture.

3. Step 3

   Afterward, rinse the eggplant thoroughly and gently pat it dry with paper towels.

4. Step 4

   In a large skillet, warm 2 tablespoons of olive oil over medium heat.

5. Step 5

   Add the chopped celery and sauté for 3 to 4 minutes until it softens.

6. Step 6

   Next, introduce the onion and garlic, cooking until the onion turns soft and lightly golden, which should take about 4 to 5 minutes.

7. Step 7

   Use a slotted spoon to transfer this aromatic mixture to a bowl.

8. Step 8

   In the same skillet, pour in the remaining 2 tablespoons of olive oil and add the eggplant.

9. Step 9

   Cook while stirring constantly until the eggplant is lightly browned, approximately 5 minutes.

10. Step 10

    Now, stir in the celery mixture along with chopped tomatoes, olives, capers, tomato paste, and oregano.

11. Step 11

    Bring this vibrant medley to a boil, then reduce the heat to low and let it simmer uncovered until the caponata thickens, which should take around 15 minutes.

12. Step 12

    Finally, season your caponata with red wine vinegar, sugar, salt, and black pepper to taste.

13. Step 13

    Transfer the delicious mixture to a serving bowl and finish with a sprinkle of minced parsley for a fresh touch.

14. Step 14

    Enjoy this delightful dish that captures the essence of Mediterranean flavors!.