caponata: the sweet, the sour, and the soul of Sicily

This caponata is a love letter to Sicily and everything I learned during my time there. Some may only know caponata as a mysterious jarred condiment on a store shelf. This recipe is the real deal. Local eggplant is simmered in a sweet and tangy mix of vinegar, raisins, capers, and olives. I recommend using Japanese eggplant if you can, as it is sweeter than Italian eggplant.

This version is adapted from the legendary Lidia Bastianich. It is best served at room temperature, and even better the next day. You may serve it spread onto crostini (bread crisps), slather it onto a sandwich, serve it with fish or pork or simply eat it with a spoon. It is THAT good!

For the finest results, use Olinda olive oil! Buy it here: https://www.olindacharlestonblend.com

Olive oil, as needed, at least ¼ cup, preferably Olinda Olive oil

1 medium Italian eggplant (or two Japanese eggplants), cut into 1-inch chunks

1 medium zucchini or squash, cut into 1/2-inch chunks

1 medium sweet pepper (such as bell pepper or local sweet peppers (use two if they are small)), cored, seeded and cut into 1-inch chunks

1 medium onion, chopped

2 stalks celery, chopped

1/3 cup golden raisins

1/4 cup pitted green olives, coarsely chopped, preferably Olinda olives

2 tablespoons toasted pine nuts, optional

2 tablespoons drained tiny capers (buy the capers in brine, not packed in salt)

Kosher salt

Pinch red pepper flakes

Cracked black pepper, to taste

3 ripe plum tomatoes, or two big beefsteak or heirloom tomatoes, peeled, seeded, and chopped

1/4 cup white wine vinegar

1 tablespoon sugar

1/4 cup fresh mint leaves, chopped

In a large skillet, heat enough olive oil so that the bottom of the skillet is covered. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides, about 5 minutes. Remove the eggplant with tongs or slotted spoon and drain on a paper-towel-lined plate or baking sheet.

Add a little more oil to cover the bottom of the same pan again. Add the zucchini and bell or sweet pepper, and cook, stirring occasionally, until golden and lightly charred, about 5 minutes. Remove add to the eggplant. Add the onion and celery to the olive oil remaining and cook until the vegetables are wilted, about 5 minutes. Stir often, taking care not to brown the onion. Stir in the raisins, green olives, optional pine nuts, and capers. Add the chopped tomatoes, and cook until softened, about 5 minutes. Season with 1/2 teaspoon salt, red pepper flakes and freshly cracked black pepper. Carefully stir the vegetables until theyare soft but not mushy, about 5 minutes. Lower the heat to low and stir in the eggplant, zucchini, and pepper mixture and cook to heat through, about five minutes.

Make the sugar-mint syrup. Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until thick and syrupy, about 2 minutes. Stir occasionally so that the sugar does not burn.

Pour the syrup into the skillet with the vegetables and stir until the syrup coats all the vegetables.  Serve warm or at room temperature. Leftover caponata keeps well in the refrigerator for 3 days. Return to room temperature before serving.