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–+ servings

Caponata: A Taste of Sunny Sicily

There is a link to the recipe for Basic Tomato Sauce in the Notes section below. Any simple tomato sauce, or even tomato puree, could be substituted. If vegetable broth is not available water can be used. To my American readers, I apologize for the metric measures. You can convert to American measures by using the dropdown menu below. Turbinado and Demerara sugars are most similar to the “cane sugar” used in Italy. American light brown sugar would work in this recipe since the quantity is small. You can use either vinegar-packed or salt-packed capers.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 2 cups
Ingredients Method Notes

Ingredients
  

  • 350 g unpeeled eggplant cut in 1 cm (1/2 inch) cubes
  • 90 g red bell pepper diced
  • 90 g onion diced
  • 80 ml extra virgin olive oil
  • 180 ml vegetable broth
  • salt to taste
  • black pepper freshly ground to taste
  • 4 teaspoons sugar preferably Turbinado or Demerara
  • 1 tablespoon white wine vinegar
  • 2 tablespoons capers rinsed
  • 1 1/2 tablespoons pine nuts
  • 180 ml Basic Tomato Sauce

Method
 

  1. Sauté the peppers and onions in olive oil with a pinch of salt until the onions become translucent.
  2. Add the eggplant and sauté until most, but not all, of the eggplant has become translucent.
  3. Add the vegetable stock and salt and pepper to taste. Cover and cook until just tender, 5-10 minutes.
  4. Remove cover. Quickly evaporate any remaining liquid.
  5. Add sugar and vinegar. Cook over moderately high heat until almost dry.
  6. Add the capers and pine nuts.
  7. Add the tomato sauce. Simmer briefly to blend flavors, 5-10 minutes.
  8. Adjust salt and pepper while cooking.
  9. Refrigerate.
  10. Bring to room temperature for serving.

Notes

The recipe for Basic Tomato Sauce can be found here.
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