Caponata - Sicilian Aubergine In An Agro Dolce Sauce Served With Toasted Sourdough Recipe

Prepare eggplant

Trim ends of the eggplants and cut into 1.5–2 cm (about 3/4 in) cubes. If your eggplants are very large or seedy, sprinkle with 1 tsp salt and let sit in a colander for 20–30 minutes to draw out bitterness; then rinse and pat dry thoroughly.

Fry eggplant

Heat 3 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat. In batches (do not overcrowd), add eggplant cubes and sauté until golden and tender, about 6–8 minutes per batch. Add a little more oil between batches if needed. Transfer cooked eggplant to a plate lined with kitchen paper to drain and set aside.

Sweat aromatics

Wipe the pan lightly, reduce heat to medium and add remaining 3 tablespoons olive oil. Add the sliced onion and cook, stirring, until soft and translucent, about 6 minutes. Add the sliced celery and continue to cook for 4 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in the tomato paste to coat the vegetables, cook 1 minute, then add the chopped tomatoes (or canned tomatoes). Add the red wine vinegar and caster sugar, stir to combine and bring to a gentle simmer. Cook uncovered for 6–8 minutes until the tomatoes break down and the mixture thickens slightly.

Finish caponata

Return the fried eggplant to the pan along with the chopped olives and rinsed capers. Gently fold to combine and simmer on low for 5 minutes to allow flavors to marry. Taste and season with salt and black pepper. If you prefer a sweeter, more pronounced 'agro-dolce' note, add up to 1 additional tablespoon sugar or 1 tablespoon vinegar to balance acidity to taste.

Add herbs & nuts

Remove from heat and stir in the toasted pine nuts (if using), chopped parsley and chiffonade basil. Let the caponata cool slightly; it will deepen in flavor as it rests. Caponata can be served warm, at room temperature, or chilled.

Preheat a grill pan or oven broiler. Brush both sides of the sourdough slices lightly with 1 tablespoon olive oil. Place bread on the grill pan or a baking sheet under the broiler and toast until golden and crisp, about 1–2 minutes per side under a broiler or 2–3 minutes per side in a hot grill pan. Watch carefully to avoid burning.

When toasted, rub the cut side of the halved garlic clove over the warm surface of each slice to impart a gentle garlic aroma. Optionally drizzle with a little extra olive oil or scatter a pinch of flaky sea salt.

To serve: Spoon a generous portion of caponata onto each toasted sourdough slice or serve caponata in a bowl alongside the toast for guests to help themselves. Garnish with an extra basil leaf or parsley if desired.