Cut the eggplant into 1-inch cubes, salt generously, and let it sit in a colander for 30 minutes to drain excess moisture.
Rinse the eggplant and pat it dry. Heat olive oil in a large skillet over medium-high heat and fry the eggplant until golden brown. Set aside.
In the same skillet, sauté the chopped onion and celery until softened. Add the diced tomatoes, olives, and capers.
Stir in the sugar and vinegar. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
Return the fried eggplant to the skillet. Mix well to combine with the sauce.
Simmer for another 10 minutes, stirring occasionally, until the caponata has thickened to your liking.
Let the caponata cool to room temperature or chill in the refrigerator before serving. Garnish with fresh basil leaves.
The caponata was a bit bland. I think it needed more seasoning. I will experiment with adding more salt and pepper next time, maybe some garlic too.
Good caponata. A solid recipe that delivers on flavor. The sweetness was a bit strong, but I liked it overall. Easy to make and perfect as an appetizer.
This caponata is a winner! I made a double batch because everyone loved it so much. The instructions were clear, and the ingredients were easy to find. A true taste of Sicily.
Absolutely fantastic! This caponata tasted just like my Nonna used to make. The balance of sweet and sour was perfect, and the vegetables were cooked to perfection. Highly recommend!
