Caponata Siciliana is a traditional Sicilian sweet-and-sour eggplant dish made with tomatoes, celery, olives, capers, and vinegar. Served at room temperature, it develops even deeper flavor after resting and is enjoyed as an appetizer, side dish, or light lunch.
Sprinkle the eggplant with salt and let it rest in a colander for 30 minutes.
Caponata tastes even better after resting overnight in the refrigerator. Serve it at room temperature with crusty bread or alongside grilled meats for the most authentic Sicilian experience.
Rinse and pat the eggplant dry thoroughly.
Heat olive oil in a large skillet and fry the eggplant in batches until golden. Transfer to a paper towel-lined plate.
In the same skillet, add a little more olive oil if needed and cook the onion and celery until softened, about 8 minutes.
Add the garlic and cook for 30 seconds.
Stir in the diced tomatoes and simmer for 10 minutes.
Add the olives, capers, vinegar, and sugar, stirring until the sugar dissolves.
Return the fried eggplant to the skillet and gently combine.
Simmer for another 10 minutes until the flavors meld.
Stir in the toasted pine nuts and chopped parsley.
Season with black pepper and allow the caponata to cool to room temperature before serving.
