Eggplant Sicilian-Style

While caponata is at times likened to French ratatouille, it’s distinctly Sicilian.

Caponata tastes even better the next day. Lynda Balslev for Tastefood

Too many summer vegetables are never a problem. When faced with an abundance, it’s helpful to have a few recipes on hand to put the season’s bounty to creative use. One flavorful option is to make a caponata.

Caponata is a Sicilian vegetable dish. It’s a rustic compote that features eggplant, which is at its peak during the summer. While caponata is at times likened to French ratatouille, it’s distinctly Sicilian—firmly rooted in the island’s culinary diversity, which is influenced by Spanish, Moorish, and Greek cuisines. It’s slicked with tomato and distinguished by a piquant sweet and sour sauce (or agrodolce), studded with sharp, briny olives and capers, and sweetened with raisins and honey.

Traditionally, the eggplant is pan-fried. In this recipe, it’s roasted in the oven, then added to the compote at the end to preserve its shape and reduce the amount of oil needed for cooking. Serve caponata as an appetizer, spooned over toasted bread (or crostini), or as a vegetable side dish. It’s also a bright garnish for grilled or roasted fish and poultry. When possible, make caponata a day in advance and refrigerate overnight to allow the flavors to develop.

Caponata

Active time: 30 minutes Total time: 1 hour

Serves 4 to 6 as a side dish

• 2 medium eggplants, diced in 1/2-inch pieces
• Extra-virgin olive oil
• Kosher salt
• 1 small red onion, chopped
• 2 to 3 narrow celery ribs, sliced
• 1 red bell pepper, seeded and diced
• 8 ounces cherry or grape tomatoes, halved or quartered if large
• 3 garlic cloves, grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup crushed Italian plum tomatoes
• 1/3 cup golden raisins
• 1/4 cup coarsely chopped green olives, such as Castelvetrano
• 2 tablespoons drained capers
• 1/4 cup sherry vinegar
• 2 teaspoons honey, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped Italian parsley

Heat the oven to 400 degrees F. Place the eggplant in a large bowl. Drizzle with 2 to 3 tablespoons oil and season with salt. Spread on a rimmed baking sheet lined with parchment. Roast in the oven until the eggplant is soft and golden, about 30 minutes.

Heat 1 tablespoon oil in a large deep skillet or wide pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Stir in the celery, bell pepper, and tomatoes and continue to cook until the tomatoes begin to break down, 6 to 8 minutes, stirring frequently. Add the garlic, oregano, and red pepper flakes and stir until fragrant, about 1 minute.

Add the eggplant, crushed tomatoes, raisins, olives, capers, vinegar, honey, and black pepper. Stir to thoroughly combine and simmer over medium heat for 8 to 10 minutes to meld the flavors. Taste for seasoning. Add additional honey or salt if desired.

Remove from the heat and stir in the parsley. Cool completely to serve. If possible, refrigerate the caponata overnight to allow the flavors to develop. Serve chilled or at room temperature.