Sicilian Caponata Recipe

This veggie filled, mediterranean style soup can be enjoyed hot or cold and makes for the perfect summer meal!

8 Servings | Prep Time: 10 minutes | Cook Time: 25 minutes

Ingredients 

• 3 tablespoons avocado oil

• 1 medium size skin-on eggplant, cut into 1” pieces

• 3 tablespoons olive oil

• 1 peeled julienne white onion

• 2 thinly sliced ribs of celery

• 3 thinly sliced garlic cloves

• 1 cup sliced green olives

• 2 tablespoons capers

• 2/3 cup white wine vinegar

• 2 tablespoons sugar

• 1 cup crushed tomatoes

• 2 heaping tablespoons tomato paste

• 1 cup cherry tomatoes, sliced in half

• 2 tablespoons chopped fresh basil

• sea salt and pepper to taste
  

  
  Instructions

  • Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.

  • Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.

  • Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.

  • Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.

  • Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.

  • Add in the olives, capers, vinegar, and sugar and stir to combine.

  • Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.

  • Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.

  • Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.

  • Serve, can, or place in the refrigerator until you are ready to use it.
    

  Notes

  Make-Ahead: You can make this up to 1 day ahead of time. I prefer to serve it on the same day so the eggplant does not break down too much.

  How to Store: Cover the caponata and keep it in the refrigerator for 5 days. You can also can the caponata under 10 pounds of pressure for 30 minutes. This will not freeze well.

  How to Serve: You can serve it cold, room temperature, or hot. If you want to serve it hot, add the desired amount to a small saucepan and heat over low heat until hot.

  You can eat the skin on eggplant if it’s smaller. The bigger older eggplant tender to have tough skin.

  Feel free to add 3 roughly chopped anchovies or 2 tablespoons of pine nuts to the caponata.

  Herbs that work well in this are basil, oregano, thyme, and parsley.

  Can this caponata for 30 minutes at 10 pounds of pressure.