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Best Sicilian Caponata

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Ingredients
  

  • 2 medium eggplants cut into 1-inch cubes
  • 1 large red bell pepper diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup canned crushed tomatoes or fresh grated tomato
  • ¼ cup green olives sliced
  • 2 tbsp capers drained
  • 5 tbsp olive oil more as needed
  • Salt & black pepper
  • Optional richness: 1–2 tbsp tomato paste
  • Optional finish: chopped parsley

Instructions
 

Prep the eggplant

  • Toss the eggplant cubes with salt and let them sit 20–30 minutes. Pat dry.

Brown the eggplant

  • Heat 3 tbsp olive oil in a large skillet. Add eggplant and cook until deeply golden and softened. Remove and set aside.

Sauté the aromatics

  • Add another splash of oil. Cook onion and red pepper until softened and lightly caramelized, 8–10 minutes. Add garlic and cook 1 minute.

Build the base

  • Stir in tomato paste (if using), crushed tomatoes, olives, and capers. Simmer 5 minutes.

Combine

  • Add the eggplant back in. Simmer gently 10–15 minutes until everything melds and thickens. Season with salt and pepper.

Finish

  • Stir in parsley. Cool slightly — caponata is best warm or room temp.