Caponata Siciliana

Ingredients · 4 servings

• 600 gAubergine, cut into 2 cm cubes
• 120 gCelery, thinly sliced
• 300 gTomato, chopped
• 80 gOlive, pitted
• 25 gCaper, rinsed
• 50 mlVinegar
• 20 gSugar
• 67 mlOlive oil
• 5 gSalt
• 1 gBlack pepper, ground
• 80 mlWater

Equipment

stovetop, cutting board, knife, colander, mixing bowl, clean towel, saucepan, strainer, large sauté pan, wooden spoon, serving dish, spoon

Instructions

1. 1
   Mise en place

   Gather all measured ingredients, a cutting board, knife, colander, bowl, saucepan, large sauté pan, spoon, and serving dish before cooking. · 10 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Salt aubergine

   Toss aubergine with 3 g salt in a colander, then rest it over a bowl for 20 minutes and pat the cubes dry with a clean towel. · 20 min

   What to look for: The aubergine looks lightly moist on the surface before drying.

3. 3
   Soften celery

   Simmer celery with the measured water in a saucepan until crisp tender, then drain and keep the celery ready for the pan. · 6 min

   What to look for: The celery turns brighter and bends slightly without collapsing.

4. 4
   Fry aubergine

   Heat most of the olive oil in a large sauté pan, fry aubergine in 2 batches until golden and soft, then lift it into a bowl. · 16 min

   What to look for: The aubergine is golden at the edges and creamy inside.

5. 5
   Cook tomato

   Cook tomato in the same pan with remaining olive oil, 2 g salt, and black pepper until it collapses into a thick sauce. · 10 min

   What to look for: The tomato looks pulpy and the oil begins to show at the edges.

6. 6
   Add briny vegetables

   Add celery, olive, and caper to the tomato, then simmer until the sauce coats the vegetables and the pan looks glossy. · 5 min

   What to look for: The mixture is shiny and the celery, olive, and caper are evenly coated.

7. 7
   Balance agrodolce

   Stir vinegar and sugar into the pan, return aubergine, and cook gently until the sweet and sour glaze clings to every piece. · 5 min

   What to look for: The vegetables are glossy and no watery vinegar pools in the pan.

8. 8
   Rest and serve

   Rest caponata until room temperature, then taste for salt and serve from a shallow dish so the glossy vegetables stay distinct. · 30 min

   What to look for: The caponata is glossy, settled, and served at room temperature.