Eggplant Caponata

A Taste of Late Summer

Eggplant caponata is one of those dishes that somehow tastes even better the next day. As it rests, the vegetables soak up the sweet-and-sour dressing, creating layers of flavor that make it equally at home as an appetizer, side dish, or even piled onto grilled bread for lunch.

Traditional Sicilian caponata relies on eggplant, tomatoes, celery, olives, capers, and vinegar for its signature balance of savory, sweet, and tangy flavors. While this version stays true to those roots, I also love adding a couple slices of bacon from time to time. It's certainly not traditional, but the smoky richness pairs beautifully with the sweet eggplant and briny olives. If you have it on hand, it's well worth trying.

Ingredients (Serves 4–6)

16 ounces (450 g) eggplant, medium diced

8 ounces (225 g) bell pepper, medium diced

4 ounces (115 g) tomato, diced

1 small onion, diced

2 celery stalks, diced

¼ cup (70 g) green olives, roughly chopped

1 tablespoon capers

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon granulated sugar

1 sprig fresh basil, chopped

3 tablespoons fresh parsley, chopped

Optional: 2 slices bacon, cut into small pieces

Salt and freshly ground black pepper, to taste

Method

If using the bacon, place it in a large skillet over medium heat and cook until the fat has rendered and the bacon is lightly crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.

Add the olive oil if needed, then cook the onion, celery, and bell pepper until they begin to soften, about 5–7 minutes.

Add the eggplant and continue cooking, stirring occasionally, until it becomes tender and lightly browned. Eggplant acts like a sponge, so don't be surprised if it absorbs much of the oil at first—it will soften as it cooks.

Stir in the tomatoes, olives, capers, vinegar, and sugar. Simmer for 5–10 minutes, allowing the tomatoes to break down slightly and the vinegar to mellow.

Fold the cooked bacon back into the pan if using.

Remove from the heat and stir in the chopped basil and parsley. Season with salt and freshly ground black pepper to taste.

Serve warm, at room temperature, or chilled.

Storage

Eggplant caponata keeps beautifully in the refrigerator for up to 5 days. In fact, many people find the flavors improve after a day or two as the vegetables have time to absorb the sweet-and-sour dressing.

Cook's Note

One of the hallmarks of a great caponata is the balance between sweet and tangy. Taste before serving and don't be afraid to adjust the vinegar or sugar slightly to suit your palate. Every batch of tomatoes and eggplant is a little different, and a small splash of vinegar or pinch of sugar at the end can make all the difference.

Like many Mediterranean dishes, caponata is wonderfully versatile. Spoon it over grilled fish or chicken, serve it alongside roasted meats, tuck it into sandwiches, or simply enjoy it with toasted rustic bread and a drizzle of good olive oil.