Sicilian Eggplant Caponata Recipe

Prepare the Eggplant

Dice the eggplant into 1-inch cubes. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Sauté Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown, about 5-7 minutes. Remove and set aside.

Cook Aromatics

In the same skillet, add remaining olive oil, diced onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

Combine Ingredients

Add diced tomatoes, olives, capers, red wine vinegar, sugar, salt, and black pepper to the skillet. Stir to combine and let simmer for 10-15 minutes until thick.

Finish the Caponata

Stir in the sautéed eggplant and cook for an additional 5 minutes. Remove from heat and let cool; can be served warm or at room temperature.

Cook the Bacon

In a separate skillet, cook the smoked bacon over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.

Fry the Eggs

In the same skillet with the bacon drippings, add butter. Crack the eggs into the skillet and fry to your desired doneness, about 3-4 minutes for sunny-side up.

Toast the Bread

While the eggs are frying, toast the sourdough slices in a toaster or on a grill until golden brown.