Caponata, Vegetable Stew Recipe

Salt and sweat eggplant (optional)

Place the cubed eggplant in a colander set over a bowl or sink. Sprinkle with 1 teaspoon of salt and toss to coat. Let sit 20–30 minutes to draw out bitterness and excess moisture, then rinse briefly and pat dry thoroughly with kitchen towels. (If using small, young eggplants, you can skip the salting step.)

While eggplant is resting, chop the bell peppers, onion, celery and mince the garlic. Roughly chop the olives and rinse the capers if they are very salty.

Heat 3 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat. Add eggplant in a single layer (work in two batches if necessary so pieces brown rather than steam). Cook, stirring occasionally, until golden-brown and tender, about 6–8 minutes per batch. Remove eggplant to a paper-towel-lined plate and set aside.

Reduce heat to medium and add 1 tablespoon olive oil to the same pan. Add diced bell peppers and a pinch of salt. Cook, stirring occasionally, until softened and blistered around the edges, about 6 minutes. Remove peppers and set aside with eggplant.

Add another 1 tablespoon olive oil to the pan. Add chopped onion and diced celery and cook over medium heat until soft and translucent, about 5–7 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Return the browned eggplant and blistered peppers to the pan with the softened onion and celery. Stir to combine.

Add the tomato paste and cook, stirring, for 1 minute to remove raw flavor. Pour in the crushed tomatoes and stir to incorporate. Add the rinsed capers and chopped olives.

Stir in the red wine vinegar and sugar. Season with 1 teaspoon salt and the freshly ground black pepper. Bring mixture to a gentle simmer, then reduce heat to low. Simmer, uncovered, stirring occasionally, until flavors meld and sauce thickens slightly, about 20–25 minutes.

Taste and adjust seasoning: add remaining 1 teaspoon salt if needed, and more vinegar or sugar to balance acid and sweetness to your preference.

Stir in the remaining 1 tablespoon olive oil and the optional tablespoon of butter for extra gloss and richness. Fold in chopped parsley and most of the basil, reserving some basil leaves for garnish.

Transfer caponata to a serving bowl and let cool to warm or room temperature (it benefits from resting for at least 30 minutes or overnight in the refrigerator to develop flavors). Sprinkle toasted pine nuts and remaining basil over the top before serving.