Eggplant with Olives Capers and Tomato

Introduction

The eggplant is salted for several hours, fried in batches, and folded into a sweet-sour mix of tomatoes, olives, capers, celery, and pine nuts. You get a classic caponata with distinct pieces instead of a cooked-down stew. It works well as a cold side, part of an antipasti spread, or something to make ahead and eat over a few days.

Recipe Details

• Prep Time: 3 hours 30 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 20 minutes
• Servings: 2

Ingredients

• 2 ¼ pounds (1 kg) eggplant (aubergine)
• ½ pound (225 g) green olives packed in brine, pitted
• 6 ounces (170 g) salted capers, rinsed
• 1 ¼ (570 g) pounds celery ribs
• 1 cup tomato sauce (optional)
• ⅔ pound (300 g) onions
• ⅔ pound (300 g) tomatoes
• ⅓ cup vinegar
• 2 tablespoons sugar
• Basil
• ⅜ cup pine nuts
• Olive oil
• Salt

Instructions

1. Strip the filaments from the celery sticks and blanch in lightly salted water for five minutes. Drain and cut the celery into bite-size pieces, sauté them in a little oil, and set aside.
2. Wash and dice the eggplant, strain, and sprinkle liberally with salt, and let sit for several hours to draw out the bitterness. In the meantime, blanch, peel, seed and chop the tomatoes.
3. Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the heat.
4. While the tomatoes are cooking, heat another pan of oil and fry the eggplant, in batches, to prevent lowering of the frying temperature. When the last batch is done, return the tomato pot to the heat and stir in the eggplant together with the previously sautéed celery. Cook for several minutes over low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated, remove the pot from the fire and let it cool.
5. Serve the caponata cold with a garnish of fresh basil. Caponata keeps for several days in the refrigerator.

Variations

• Add the 1 cup tomato sauce with the chopped tomatoes if you want a looser, more spoonable caponata with more body.
• Swap the green olives for black olives if you want a milder, less briny finish.
• Replace the pine nuts with chopped almonds for a firmer crunch and a slightly less buttery flavor.
• Roast the eggplant instead of frying it in batches if you want to use less oil; the result is a little drier and less silky, but still works well.

Tips for Success

• Pat the eggplant very dry after rinsing off the salt, or the oil will spit and the pieces will steam instead of fry.
• Rinse the salted capers well so the finished caponata does not turn overly salty.
• Fry the eggplant in true batches; if the pan gets crowded, the pieces absorb oil and lose their shape.
• Cook the vinegar until it is almost evaporated, not fully gone, so the sweet-sour balance stays clear.
• Let the caponata cool completely before serving so the flavors settle and the texture firms up.

Storage and Reheating

Store the caponata in an airtight container in the refrigerator for up to 4 days. It also freezes in a freezer-safe container for up to 2 months, though the eggplant and celery will soften after thawing.

This is best served cold or at room temperature. If you want it warm, reheat it gently in a skillet over low heat for 5 to 7 minutes, stirring a few times, or microwave in short bursts until just warmed through.

FAQ

Do you need to peel the eggplant?

No. The skin helps the cubes hold their shape, though you can peel part of it if the eggplant is large and the skin seems tough.

Can you make caponata a day ahead?

Yes. It usually tastes better after a full chill because the vinegar, sugar, olives, and capers have more time to settle together.

Can you use the optional tomato sauce?

Yes. Add it with the chopped tomatoes if you want more sauce and a softer final texture.

Can you leave out the pine nuts?

Yes. The dish still works without them, but you lose some richness and crunch.