Caponata is a traditional Sicilian vegetable relish or salad, defined by its complex agrodolce (sweet and sour) flavor profile.¹ It consists primarily of fried eggplant, capers, celery, and onions, balanced by vinegar and sugar. It is traditionally served cold or at room temperature.

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

Part A: Ingredients

• Eggplant: 2 large Globe Eggplants, cut into 1-inch cubes.
• Vegetables/Aromatics: 3 Tbsp Olive Oil, 1 large Yellow Onion (diced), 2 Celery Stalks (diced), 2 cups Canned Crushed Tomatoes.
• Flavoring: $1/4$ cup Green Olives (pitted and sliced), 2 Tbsp Capers (rinsed), $1/4$ cup Pine Nuts (toasted, optional).
• Agrodolce (Sweet & Sour): 2 Tbsp Sugar, 2 Tbsp Red Wine Vinegar.
• Finish: 1/4 cup Fresh Basil, roughly chopped, Salt and Pepper.

Part B: Instructions

Step 1: Prep and Fry the Eggplant

1. Place the eggplant cubes in a colander, toss with 1 tsp of salt, and let them sweat for 30 minutes to remove excess moisture. Rinse and pat thoroughly dry.
2. In a large skillet, heat enough olive oil (about 1/4 cup) to generously coat the bottom. Fry the eggplant cubes in batches until golden brown and very tender. Remove and drain on paper towels.

Step 2: Build the Vegetable Base

1. Drain the excess oil from the skillet, leaving about 2-3 tablespoons.
2. Add the diced onion and celery to the skillet. Sauté over medium heat for 10-15 minutes until the vegetables are very soft and translucent.
3. Add the crushed tomatoes and simmer gently for 5 minutes.

Step 3: Combine and Develop Agrodolce

1. Stir in the fried eggplant, sliced olives, capers, and toasted pine nuts (if using).
2. In a small bowl, dissolve the sugar in the red wine vinegar. Pour this agrodolce mixture over the vegetables.
3. Simmer, stirring occasionally, for another 10 minutes until the sauce reduces slightly and the flavors are fully incorporated.

Step 4: Finish and Serve

1. Remove the Caponata from the heat. Stir in the chopped fresh basil.
2. Taste and adjust seasoning—it should be a harmonious balance of savory, sweet, and sour.
3. Transfer the Caponata to a bowl, cover, and chill in the refrigerator for at least 2 hours. It is best served cold or at room temperature as an appetizer spread on crusty bread.²