Caponata is a sweet and sour Sicilian adaptation of
ratatouille, the classic stewed vegetable dish that comes from the French
region of Provence. The versatile flavors in Caponata intensify with age, so
it’s good to prepare it a day or two in advance. This flavorful dish is a tasty
and unique accompaniment to poached eggs, scrambled eggs, and steak sandwiches. But for the ultimate flavor experience, include it in your next grilled cheese sandwich for a really memorable taste-treat.
1 medium eggplant, unpeeled, cut into ½-inch slices
Olive oil
2 tablespoons olive oil
1 cup finely
chopped celery
½ cup finely
chopped onion
2 cloves garlic,
minced
1 cup chopped
fresh tomato
3 tablespoons
tomato sauce
2 tablespoons
seasoned rice vinegar
½ cup pitted and
chopped Kalamata olives
2 tablespoons
small capers
1 teaspoon sugar
½ teaspoon salt or
to taste
Several grindings of fresh black pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to
500°F.
2. Arrange the eggplant slices on a rimmed baking sheet. Brush both sides of the eggplant with olive oil. Bake for
15 minutes or until fork-tender, turning eggplant slices halfway through cooking time. When the eggplant
is cool enough to handle, cut into small chunks.
3. In a sauté pan
over medium heat, heat the olive oil and add the celery, onion, and garlic and sauté for
about 5 minutes, stirring frequently. Add the chopped tomato, tomato sauce, vinegar,
olives, capers, sugar, salt, and pepper. Reduce the heat to low and cook for an
additional 10 minutes. Remove from heat and stir in the eggplant and parsley.
4. Allow the Caponata
to cool before covering. Refrigerate overnight. Serve Caponata at room
temperature.
