Classic Vegan Caponata: A Sicilian Delight

Ingredients

1 large eggplant, cut into 1-inch cubes
2 tablespoons salt
1/4 cup olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 can (14-ounce) diced tomatoes
3 tablespoons capers, drained
1/2 cup green olives, pitted and chopped
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 cup fresh basil, chopped
Black pepper to taste

Steps and instructions

Place the cubed eggplant in a colander and sprinkle with salt. Allow it to sit for about 30 minutes to remove excess water, then rinse the eggplant under cold water and pat dry.
In a large pan, heat the olive oil over medium heat. Add the eggplant to the pan and cook until it's browned and softened, about 10 minutes. Remove the eggplant from the pan and set it aside.
In the same pan, add the onion, celery, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add the diced tomatoes, capers, and olives to the pan. Stir well to combine.
Return the eggplant to the pan and stir in the red wine vinegar and sugar. Allow the mixture to simmer for about 15 minutes, until the flavors have melded together.
Stir in the chopped basil and season with black pepper. Serve the caponata warm or at room temperature.

Tools for making

Cutting board - To chop and prepare the ingredients.
Knife - For cutting the eggplant, onion, celery, garlic, and red bell pepper.
Colander - To drain excess water from the eggplant.
Large pan - For cooking the vegetables and simmering the caponata.
Spatula - To stir and mix the ingredients in the pan.

Recipe variations

Add diced zucchini or yellow squash to the caponata for additional vegetables.
Replace the red bell pepper with roasted red peppers for a smoky flavor.
Include some chopped sun-dried tomatoes for added richness.
Add a pinch of red pepper flakes for a spicy kick.
Sprinkle some toasted pine nuts or slivered almonds on top for added crunch.
Replace the green olives with Kalamata olives for a different flavor profile.
Include some dried oregano or thyme for additional herbs.
For a sweeter version, add a tablespoon of maple syrup or agave nectar.
Replace the fresh basil with fresh parsley or cilantro for a different herb flavor.
For a heartier version, stir in cooked chickpeas or cannellini beans towards the end of cooking.

Recipe overview

This Vegan Caponata recipe is a delicious and hearty dish that's sure to satisfy your taste buds. Originated from Sicily, this dish incorporates a variety of fresh vegetables like eggplants, onions, and bell peppers, as well as capers and green olives for a briny kick. The result is a savory, tangy and slightly sweet dish that can be enjoyed warm or at room temperature. Perfect as a main course or a side dish, this easy-to-make recipe is versatile and perfect for those on a vegan diet. Enjoy the process of cooking this dish as much as you'll enjoy the flavorful result!

Common questions

Can I skip salting and rinsing the eggplant? Salting and rinsing the eggplant helps remove any bitterness and excess moisture. It is recommended for best results, but if you're short on time, you can skip this step.
Can I use a different type of vinegar? While red wine vinegar adds a tangy flavor to the caponata, you can substitute it with white wine vinegar or apple cider vinegar if needed.
What can I serve Caponata with? Caponata can be served as an appetizer with toasted bread or crackers. It can also be used as a topping for pasta, rice, or quinoa, or as a side dish alongside roasted vegetables or grilled tofu.
Can I make Caponata in advance? Yes, Caponata actually tastes better when made in advance, as it allows the flavors to develop and meld together. You can store it in the refrigerator for up to 3-4 days.
Can I freeze Caponata? While it is possible to freeze Caponata, it may alter the texture of the vegetables. It is best enjoyed fresh, but if you do choose to freeze it, make sure to thaw it thoroughly before reheating.

Serving dishes and utensils

Mixing bowl - Used for combining ingredients and tossing the caponata.
Colander - Used for draining excess water from the eggplant.
Large pan - Used for cooking the eggplant and vegetables.
Spatula - Used for stirring and flipping the ingredients while cooking.
Knife - Used for chopping the onion, celery, garlic, and bell pepper.
Cutting board - Used as a surface for chopping the vegetables.
Measuring spoons - Used for accurate measurement of ingredients.
Can opener - Used for opening the can of diced tomatoes.
Serving dish - Used for presenting and serving the caponata.
Serving spoon - Used for serving the caponata onto plates or bowls.

Origin stories

Caponata is a classic Sicilian dish that has been a staple of the island's cuisine for centuries. It's believed to have its roots in the Arab influence on Sicily, given the use of aubergines (eggplants), a vegetable that came to the region through the Arabic world. Originally, caponata was a dish served on boats during long fishing trips, as its ingredients were easy to preserve and it could be eaten cold. Today, there are as many versions of caponata as there are cooks in Sicily, each adding their own personal touch to this flavorful dish. True to the Sicilian spirit, caponata embodies the island's love for vibrant, hearty and rustic flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.