Caponata is a Sicilian dish containing eggplants, sauteed veggies, capers and olives that’s mixed into a tomato sauce and typically served with bread. Although I was brought up in a big Italian family, we are not Sicilian. So I will not try to claim this as the authentic way to make it (and offend any Sicilians out there). However, I will say whether my way of making it is traditional or not, you will most definitely find it crowd pleasing and flavorful. Enjoy caponata hot, cold or at room temperature. 

Ingredients:

• 1 eggplant, chopped into 1 inch pieces

• 28 oz canned San Marzano peeled tomatoes

• 1 red bell pepper

• ½ onion, diced

• About 1 cup chopped celery

• 3 cloves garlic, minced

• About ½ cup green olives, roughly chopped

• 1-2 tbsp capers

• Salt

• Olive oil

Instructions:

1. Place chopped eggplant in a colander, generously sprinkle with salt and let sit to sweat out the moisture for at least 20 minutes (up to an hour).

2. In the meantime, prep the rest of the veggies and preheat the oven to 400.

3. In a large saute pan, heat about 1-2 tablespoons of olive oil over medium heat. Add onions and saute for about a minute, then add: garlic, celery, red bell pepper. Stir to combine, sprinkle with a little salt, then lower the heat a little and let saute for about 15 minutes. Stir occasionally as the veggies become more tender, if it feels too dry (it’s sticking to the pan) drizzle a little more olive oil. 

4. While the veggies are sauteing, you can pat down the sweating eggplant to remove the excess moisture and place on a baking sheet lined with parchment paper. Drizzle with a little olive oil. Bake in the oven for 30 minutes, then remove and set aside until they are needed.

5. After about 15 minutes of the veggies sauteing, add the capers and olives, continue sauteing for a few minutes then pour the peeled tomatoes into a mixing bowl and mash/squeeze with your hands to break them up, then pour over the veggies in the saute pan. Stir to combine, sprinkle with just a little salt and lower heat, let simmer for up to 30 minutes.

6. Add the baked eggplant pieces to the simmering sauce and to cook for about 5 minutes, or until the eggplant has combined well and become a part of the mix.

7. Remove from the heat, serve with Italian bread. Store in an airtight container, and lasts in the fridge for up to five days. Can be served hot, cold or at room temperature.

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