Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Eggplant Caponata Be the first to rate & review! If you have the time, make the caponata at least a day ahead; it's one of those dishes that improves with time. Eat it as they do in Sicily: spooned over bread or focaccia, alongside roast lamb or chicken, paired with a wedge of pecorino…in short, with almost anything! By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on June 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Guy Ambrosino Active Time: 15 mins Total Time: 1 hr Yield: 6 to 8 servings Ingredients 1 1/2 pounds eggplant, cut into 1-inch pieces 6 tablespoons extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 bunch celery hearts, sliced 1 red onion, halved lengthwise and thinly sliced 1 cup good-quality tomato sauce 1 cup green olives, pitted and torn into thirds 1/4 cup capers, rinsed and drained 1 tablespoon sugar, or to taste 1/4 cup white wine vinegar 2 tablespoons chopped fresh flat-leaf parsley, for garnish Directions Preheat the oven to 425°F. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Arrange the eggplant on a baking sheet in one layer and roast until browned and tender, flipping halfway through, about 25 minutes. Let cool. Meanwhile, cook the celery in a small pot of boiling water until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cooled. Drain well, and set aside. Heat the remaining 2 tablespoons olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until just golden, about 5 minutes. Add the olives, capers, reserved celery, tomato sauce, sugar, vinegar and salt to taste. Gently stir in the eggplant, being careful not to break up the pieces. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool. Garnish the caponata with the chopped parsley, and serve cold or at room temperature. Make ahead The caponata can be made up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature before serving. Originally appeared: June 2014 Rate It Print