There’s no dish as classically Sicilian as eggplant caponata. Caponata is arguably Sicily’s most quintessential dish.

Whether you’ve traveled to Sicily before or not, you’re likely familiar with this kaleidoscope of eggplant, peppers, leafy vegetables, raisins, and pine nuts.

Quite fittingly, the dish epitomizes the island’s cuisine, which incorporates influences from its past invading cultures, in particular, the Spanish and the Arabs.

The recipe we share here is classic, although, around Sicily, it’s not unusual to find versions with toasted breadcrumbs, almonds, and even grated chocolate.

Back in the day, caponata for the wealthier classes was upgraded with fish, octopus, and pear slices. While the peasant version lacked such embellishments, it tasted equally delicious, even though it only contained vegetables.

Here’s a recipe for a classic version:

Caponata Recipe
Ingredients:

• 2 pounds eggplant, peeled and cut into ½ inch cubes
• Salt
• ½ cup olive oil
• 2 cups finely chopped celery
• ¾ cup finely chopped onions
• 1/3 cup wine vinegar mixed with 4 teaspoons sugar
• 3 cups drained, canned whole tomatoes
• 2 tablespoons tomato paste
• 6 large green olives, pitted, slivered and well-rinses
• 2 tablespoons capers
• 4 flat anchovy fillets, well rinsed and pounded smooth with a mortar and pestle
• Salt
• Freshly ground black pepper
• 2 tablespoons pine nuts (pignoli)

Process:

1. Sprinkle the cubes of eggplant generously with salt and set them in a colander to drain
2. After 30 minutes, pat the eggplant dry with paper towels and set aside
3. In a heavy skillet, heat ¼ cup of olive oil – add the celery and cook over moderate heat, stirring frequently for 10 minutes
4. Stir in the onions and cook until the celery and onions are lightly browned
5. With a slotted spoon, transfer this mixture to a bowl
6. Pour the remaining ¼ cup of olive oil into the skillet and over high heat sauté the eggplant cubes for about 8 minutes or until lightly browned
7. Return the celery and onions to the skillet and stir in the vinegar and sugar, drained tomatoes, tomato paste, green olives, capers, anchovy paste, 2 teaspoons of salt, and a few grindings of pepper
8. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently for about 15 minutes
9. Stir in the pine nuts and taste the mixture and season with salt and pepper and a little extra vinegar if necessary
10. Transfer the caponata to a serving bowl and refrigerate until ready to serve