Caponata is a classic Sicilian eggplant and vegetable relish defined by its pronounced agrodolce (sweet and sour) flavor profile. It is served cold or at room temperature as a side dish, appetizer, or bruschetta topping.

Prep Time	Cook Time	Serves
20 minutes	40 minutes	6-8

Part A: Ingredients

• Eggplant: 2 large Eggplants (about 2 lbs), cubed into 1-inch pieces.
• Aromatics/Vegetables: $1/2$ cup Olive Oil, 1 large Yellow Onion, diced, 2 stalks Celery, diced (cooked until soft), 2 cloves Garlic, minced.
• Tomatoes: 1 cup Canned Crushed Tomatoes or diced fresh tomatoes.
• Agrodolce Mix: $1/4$ cup Red Wine Vinegar, 2 Tbsp Sugar (or honey).
• Finish: $1/2$ cup Green Olives, halved, $1/4$ cup Capers (rinsed), $1/4$ cup Pine Nuts (toasted), $1/4$ cup Fresh Basil or Parsley, chopped.

Part B: Instructions

Step 1: Prepare the Eggplant

1. Place the cubed eggplant in a colander, toss with 2 teaspoons of salt, and let it sit for 30 minutes. This draws out excess moisture and bitterness.
2. Rinse the eggplant well and pat it completely dry with paper towels.

Step 2: Fry the Eggplant

1. In a large, wide pot or deep skillet, heat the olive oil over medium-high heat.
2. Fry the eggplant cubes in batches until they are deeply golden brown and tender. Remove and set aside on paper towels to drain excess oil.

Step 3: Build the Sauce

1. Drain all but 2 tablespoons of oil from the pot. Add the diced onion and celery. Cook for 10-15 minutes until the celery is very soft and the onion is translucent.
2. Add the minced garlic and cook for 1 minute.
3. Add the crushed/diced tomatoes and cook for 5 minutes.

Step 4: The Agrodolce Finish

1. Stir in the olives, capers, and the fried eggplant.
2. In a separate small bowl, whisk together the red wine vinegar and the sugar/honey until dissolved.
3. Pour the agrodolce mixture over the eggplant and vegetables. Simmer gently for 5–10 minutes until the sauce has thickened and coated the vegetables.

Step 5: Cool and Serve

1. Remove the Caponata from the heat. Stir in the toasted pine nuts and fresh herbs (basil/parsley).
2. Season with salt and pepper.
3. Crucially, Caponata must be refrigerated for at least 4 hours (preferably overnight) before serving. Serving cold or at room temperature allows the sweet and sour flavors to fully meld.
4. Serve with crusty Italian bread or toasted crostini.