Caponata Di Melanzane (Peppers & Tomatoes, with Eggplant)
Submitted by thegift
Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.
YIELD
5 servingsPREP
15 minCOOK
30 minREADY
4 hrsThis is caponata the way they make it in Sicily: generous, bold, and built to get better with time.
Eggplant cubes get salted and soaked to draw out bitterness, then cooked alongside sweet peppers, onions, garlic, and fresh tomatoes until everything softens but still holds its shape.
Oregano brings the herb note, a hot chili pod adds background heat, and the last-minute addition of briny capers, chopped olives, and anchovies ties it all together with that unmistakable Mediterranean punch.
The real secret? Let it rest at room temperature for several hours before serving. The flavors meld, the edges blur, and what was already good becomes something you can’t stop eating with crusty bread.
Kitchen Tips
- Soak the eggplant cubes in salted water for a full 30 minutes. This pulls out bitterness and helps the eggplant absorb less oil during cooking.
- Don’t rush the peppers. Let them cook until they just start to wilt before adding the eggplant. Layering the vegetables in stages builds deeper flavor.
- Serve at room temperature, never straight from the stove. The resting time is not a suggestion. It transforms the dish.
Variations
- Skip the anchovies for a vegetarian version. Add an extra tablespoon of capers to compensate for the lost umami.
- Add pine nuts and raisins for the classic agrodolce Palermo-style treatment.
Ingredients
Directions
Some time before cooking, cut the eggplant into cubes; do not peel.
Place the cubes into abundant water with some coarse salt.
Leave for about 30 minutes.
Meanwhile, peel and coarsely chop the tomatoes.
Heat a large saucepan over medium heat.
Add the oil and heat until fragrant.
Add onion and garlic and sauté until translucent.
Add peppers and cook until they start to wilt.
Add eggplant cubes and cook for 15 minutes.
Add the tomatoes, season with salt, pepper and oregano, and cook until peppers and eggplant are tender but not mushy.
Add the capers, olives and anchovies.
Remove from heat and let stand at room temperature for several hours.
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