Active Time
45 minutes
Total Time
9 hours (includes marinating)
A good eggplant caponata recipe is all but guaranteed to win hearts and minds. The cook time is minimal, the ingredients are flexible, and the finished dish tastes even better the next day. Some historians link caponata’s origins to Sicily’s Jewish population in the Middle Ages. Others believe the word is more Catalan than Italian and say eggplant caponata arrived in southern Italy via medieval Mediterranean seafarers. We say success has many authors, and we thank each and every one.
Modern caponata recipes generally feature pan-fried eggplant alongside shelf-stable pantry staples like canned plum tomatoes, green olives, capers, white wine vinegar, and extra-virgin olive oil. The levels of sweet and sour in the dish vary from household to household—in this version the onions and celery are caramelized for incredible depth of flavor, which only improves as the dish marinates after it’s cooked. That said, feel free to adjust the vinegar and sugar to your liking.
If you prefer more veggies, add diced fennel or red bell peppers to the large skillet to caramelize with your celery stalks. You can also finely chop garlic cloves to sauté alongside the onion, or use fresh tomatoes instead of canned. Feeling fancy? Garnish the finished eggplant dish with a splash of balsamic vinegar or handful of toasted pine nuts (another ingredient common in Sicilian cooking).
Like its French cousin, ratatouille, eggplant caponata makes an excellent side dish or appetizer, especially served on crostini or with a basket of crusty bread.
Ingredients
Makes 3 to 4 cups (antipasto or side dish)
Preparation
Step 1
Peel 2 lb. small Italian eggplants, leaving some strips of peel, then cut into 1" cubes and spread on half of a kitchen towel. Sprinkle eggplant with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt), then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
Step 2
Meanwhile, heat ½ cup extra-virgin olive oil in a 10" heavy skillet over moderately high heat until hot but not smoking, then cook 1 medium onion, chopped, stirring, until pale golden, 6–8 minutes. Add 4 medium celery ribs, thinly sliced and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add ⅓ cup large green Sicilian olives, pitted and coarsely chopped, ⅓ cup Italian capers packed in salt, rinsed well, and 2 Tbsp. sugar and cook, stirring, 2 minutes, then stir in ⅓ cup white wine vinegar and 1 (14- to 15-oz.) can whole tomatoes in juice, drained and chopped.
Step 3
Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1–2 tsp. more sugar (to taste). Transfer to a bowl and keep warm, covered.
Step 4
Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
Step 5
Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8–10 minutes per batch. Transfer to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.
Do ahead: Caponata keeps, covered and chilled, 1 week. Bring to room temperature before serving.
Editor’s note: This recipe was first printed in the September 2006 issue of ‘Gourmet.’ Head this way for more of our favorite eggplant recipes →
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Reviews (37)
Back to TopI couldn't find my usual caponata recipe so I tried this one. Super disappointing! It has a MASSIVE quantity of oil which the eggplant soaks up like a sponge. I'm going to have to find my old recipe which calls for roasted eggplant instead.
Anonymous
New York
12/10/2020
Fabulous recipe. I add red and orange peppers and chopped garlic to the celery.
Topcat400
Matawan, NJ
1/23/2019
To the lady concerned about it being unrefrigerated...relax. I make kim chee regularly and leave that out for 2-3 days at a time without refrigeration
chrisjuricich
Berkeley CA
2/4/2014
I will never buy caponata in a jar again. Followed the recipe except cut eggplant in 1/2-inch cubes, added a diced fennel bulb with the celery and substituted 3 tablespoons of fig balsamic vinegar for the white-wine vinegar. With all the chopping, it takes a bit of time, but it's well worth it.
EdSz1437
Washington, DC
10/2/2013
Followed the recipe exactly except for swapping balsamic for white wine vinegar. Absolutely delicious right from the pot but if you can possibly hold out overnight you will be rewarded with even better taste. I will certainly make again.
aroset
9/4/2013
The balance of vinegarband salt is key. I used an aged balsamic white vinegar and used less sugar and itnhas a nice refined flavor. I cannot imagine just using celery. The fennel addition makes it feel a bit Provencal but it is so good.
CoraCersona2
Boston
12/22/2012
This was delicious as soon as I mixed it all together. I'm sure it's even better after it all melds together overnight. Question - is anyone else nervous about the recommendation to leave this at room temperature for 8 hours? Did anyone do so, and live to tell about it? I left mine out for 4 before I refrigerated, and now I'm wondering if that's even ok, given government says not to eat anything that's been at room temp for longer than 2 hours. Thoughts?
Anonymous
NYC
6/18/2012
I forgot to add: I also used a largish batch of roasted plum tomatoes rather than either fresh or canned tomatoes. I first poured them into a bowl, then used my 'stick blender' to chop them as finely as I wanted before adding them to the pan as called for in the recipe. I LOVE the concentrated, sweet taste of the roasted tomatoes. I MIGHT add a few 'sun dried' tomatoes in oil to the roasted tomatoes next time. I think that would be good and still not overpower the other ingredients. And, of course I sprinkled a chiffonade of fresh basil to finish the dish!
Frangelica1
Scottsdale, AZ
6/5/2012
Just as another cook noted, replacing the celery with fennel is a wonderful change. I also added a several cloves of garlic, grated on a 'plane' grater towards the end of the cooking time, and used the fig balsamic vinegar instead of the white wine vinegar as per another cook's suggestion. It is great reading other reviews before making the first time, as I know which flavour profiles I prefer. It's just achieving them the first time that's problematic. The suggestions save SO much time. Thanks everyone who helped me tailor this to my exact tastes.
Frangelica1
Scottsdale, AZ
6/5/2012
This is great. I used fresh fennel instead of celery (it was on hand) and fresh tomatoes, but otherwise did everything to the recipe. Yum, yum.
BerlinBaby
Berlin
5/2/2012
Has everyone really been happy with 1/3 cup vinegar??? This is WAY too sour. All you taste is vinegar. After hours of work chopping, caramelizing, salting, squeezing I finally tasted it and I am SO disappointed. I could have done with maybe a tablespoon. This tastes nothing like what I had in Sicily. This probably would be great with WAY less vinegar.
LittleCoco
11/24/2011
I have made this 3 weeks in a row because eggplant is abundent right now. Excellent over pasta! I took other reviewers advice and added the eggplant during cooking. I also use fresh tomatoes so added a heaping Tablespoon of tomato paste.
Reddaydrm
Champaign, Il
8/28/2011
This is great & so easy to make, I can't imagine why people say its difficult. I did follow one reviewer's comment and added the eggplant to the onions and celery at the end to cook. The longest part was waiting over night for it to be ready to eat!
Leannayer1
Albany, NY
8/10/2011
Made this several times with great success using fresh tomatoes instead of canned. I just add the eggplant to the rest of the ingredients after the caramelizing step is done. Add a little parsley and balsamic vinegar for an extra kick of flavor. Yum!
Anonymous
Talahasee, FL
5/11/2011
This took some serious time (looks easy on paper, and indeed it is, just takes some effort!), but my golly was it worth it. I couldnt wait all those long hours to let it soak and meld, but Im glad there was plenty left over for later--when the true reward came! I made the thyme and Parmesan focaccia to go with it, also from Epicurious. YUM! Definitely will make again! And yes, let the onion and celery cook just about as long as possible. Turn heat down as you go. I am thinking about some leftovers for brunch with eggs and focaccia.
Anonymous
Norway via USA
2/19/2011
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