Caponata, a traditional Sicilian eggplant preparation, is the perfect example of agrodolce, the Italian word for combining sweet and sour flavors in savory dishes. When people order this antipasto at the Pizzeria, we suggest they also get an order of Fett’Unta (page 65) to absorb the delicious flavors of the caponata. Caponata is an ideal dish to serve at a party, because you can prepare it in advance and serve it at room temperature.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the eggplant cubes in a bowl, sprinkle with the salt and pepper, and toss to coat the eggplant with the seasonings.
Step 2
Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the eggplant cubes. (Don’t worry if the pan is crowded, as the eggplant will cook down quickly.) Cook the eggplant undisturbed for 2 minutes until it begins to brown. You want the eggplant to get a deep brown color, so really try to resist the temptation to stir it while it cooks. Drizzle 1/4 cup of the remaining olive oil over the eggplant and cook for another 6 to 7 minutes, until the eggplant is brown all over, shaking the pan and turning the eggplant to brown the pieces evenly, and adding the last 1/4 cup of olive oil midway through that time.
Step 3
Use a slotted spatula to remove the eggplant to a plate and reduce the heat to medium. Add the onion to the pan and cook, stirring constantly so the water released from the onion deglazes the pan you cooked the eggplant in, until the onion is translucent, about 3 minutes. Add the garlic, currants, and red pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant, stirring constantly so it doesn’t brown. Add the passata, balsamic vinegar, thyme, and sugar, and stir to combine. Return the eggplant to the pan and add 2 tablespoons of the pine nuts. Stir gently to combine the ingredients, cover, and cook for 5 minutes. Remove the lid and cook for another 5 minutes, or until almost all of the liquid is evaporated. Taste for seasoning and add more salt or sugar, if desired. Serve or set the caponata aside to cool to room temperature, transfer it to an airtight container, and refrigerate for up to three days. Bring the caponata to room temperature and sprinkle the remaining tablespoon of pine nuts over the top just before serving.
Suggested Wine Pairing
Step 4
Marsala Superiore Secco (Sicily)
