Sicilian Eggplant Caponata

La storia di questo piatto

Caponata is Sicily crystallized in a single bowl — a dish born where Arab sweetness met Mediterranean salt and the vinegar of ancient trading ports, carrying centuries of conquest and surrender in every bite.

Ingredienti

• 800 g Eggplants
• 3 stalks Celery
• 150 g Green olives
• 80 g Salted capers
• 400 g Peeled tomatoes
• 100 ml Red wine vinegar
• 30 g Sugar
• 3 cloves Garlic
• 200 ml Extra virgin olive oil
• 10 g Salt
• 5 g Black pepper

Preparazione

1. Cut the eggplants into cubes about 1 cm across (they don't need to be perfect). Place the pieces in a colander and sprinkle generously with salt. The moisture will draw out from the pieces and take the bitter flavor with it: you'll see liquids collecting at the bottom of the colander. Wait for the process to finish: when you no longer see drops falling, you'll be ready to proceed.
2. While you're waiting for the eggplants to release their moisture, cut the celery into small cubes about half a centimeter across (here too, they don't need to be perfect). Take the capers preserved in brine and rinse them thoroughly under cold running water for at least 30 seconds, rubbing them gently between your fingers to eliminate the excess salt: this step is important because otherwise the dish will become too salty.
3. Pat the eggplants dry by pressing gently with paper towels: they need to be completely dry in order to fry correctly. In a large skillet pour oil to a depth of about 1 cm and heat over medium-high heat: the oil is ready when a drop of water falls into it and immediately jumps up with a sharp hiss and a light crackling sound. Add the eggplants gradually in batches: don't pile them up, they should sit in a single layer on the bottom of the pan. Fry, stirring occasionally, until the pieces turn golden at the edges and feel crispy to the touch. Remove them with a slotted spoon and place them on paper towels so the excess oil can drain away.
4. In the same oil remaining in the skillet (there's no need to empty it completely), over medium heat add the chopped celery and the finely minced garlic. Stir frequently to keep it from burning. After just a few minutes you'll notice a sweet fragrance rising from the pan: this is the signal that the celery is softening and is ready for the next step.
5. Pour the crushed tomatoes into the skillet and stir well, using your spoon to scrape the bottom of the pan: all those flavorful browned bits clinging there will give extra depth to the dish. Let it cook for 5 minutes over medium heat, stirring from time to time. Then add the vinegar and sugar: you'll immediately notice a sharp, tangy aroma as the vinegar hits the heat. Stir for 1 minute until the sugar dissolves completely (you can verify this by dragging your spoon across the bottom: it shouldn't feel gritty).
6. Return the fried eggplants to the sauce along with the pitted olives and capers. Lower the heat to the absolute minimum: the sauce should barely move, with just a few slow bubbles rising up here and there. This way the flavors blend together and become more harmonious. Stir gently from time to time with a wooden spoon. Toward the end taste the dish: add salt and pepper gradually in small amounts until the flavor satisfies you completely.
7. Pour everything into a bowl and let it cool completely to room temperature. Don't rush this step: the flavors become much more delicious when the dish rests for at least a few hours, or even better the next day. Before serving taste it once more and adjust the salt and pepper if needed.