Caponata is a sweet and sour Sicilian dish, often likened to Ratatouille, that features nuts, fresh herbs, vinegar, sugar and one of summer’s prized jewels: eggplant. Caponata is often eaten as a main course with bread or pasta, but it also pairs well with fish, as a side, and is a perfect topping for bruschetta.

The dish cooks well in a single, large pan, and since the eggplant is chopped into bite-sized pieces, there’s no need for salting or brining beforehand, which cuts prep time down significantly. These two characteristics make it a busy weeknight favorite. 

Ingredients

1 cup pine nuts

1/2 cup extra-virgin olive oil, plus more for serving

1 to 1 1/2 pounds globe eggplant (such as the Black Beauty, Nubia or Rosita varieties) cut into 3/4-inch cubes

1 medium yellow onion, diced into 1/2-inch pieces 

4 scallions, white parts only, sliced into 1/4-inch pieces

1 rib of celery, diced finely

1 red bell pepper, diced into 1/2-inch pieces

5 large large cloves of garlic, diced finely

2 tablespoons minced fresh parsley leaves, plus more for garnish

2 tablespoons minced fresh mint leaves, plus more for garnish

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 cup raisins

2 tablespoons capers, drained

2 tablespoons sugar

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

3 to 4 tablespoons water

Kosher salt and freshly ground black pepper

Step 1

Toss pine nuts with extra-virgin olive oil and roast in a heavy-bottomed, large pan on medium-low heat until golden brown, about 15 minutes. Set aside.

Step 2

Heat 4 tablespoons of extra-virgin olive oil in the same pan, over medium-high heat. Add the eggplant and flip it occasionally, until softened and charred in spots. The eggplant will initially absorb all of the oil, but as it cooks it will release it back into the pan.
Step 3

Move the eggplant to the side of the pan. Reduce heat to medium. Add 2 more tablespoons of olive oil to the center, and follow with the onion, scallions, celery, and bell pepper. Add some of the salt and stir frequently until newly added vegetables have softened and are aromatic, about two or three minutes. Add the garlic, stir everything together, and let it cook for a minute or two longer.

Step 4

Add the reserved pine nuts, mint, parsley, tomato paste, cinnamon, raisins, capers, sugar, red wine vinegar and balsamic vinegar, then toss to combine. Add the remaining extra-virgin olive oil to the pan. Then add some of the water to the pan, one tablespoon at a time, until the consistency is sauce-like but not too loose. You might not need all 4 tablespoons. Season with black pepper and salt, to taste.

Step 5

Caponata can be eaten cold or room-temperature atop bruschetta, or hot with bread or pasta. Top with extra torn mint leaves and parsley, or with a drizzle of olive oil.

Adapted from Kenji López-Alt’s Sicilian Eggplant and Pine Nut Caponata.