A bold and rustic dish from the heart of Sicily, Caponata is all about contrast! It’s one of those dishes that surprises you with how much flavor it carries, and somehow tastes even better the next day.

STEP 1

Cut the eggplant into medium-sized cubes.

STEP 2

Heat olive oil in a deep pan and fry the eggplant in batches until golden brown and tender. Set aside on paper towels to drain.

STEP 3

In a large pan, heat olive oil over medium heat. Sauté the diced celery and onion until soft and translucent.

STEP 4

Stir in the tomato paste and let it cook for a minute to deepen the flavor.

STEP 5

Add the olives, capers, and cherry tomatoes to the pan. Season with salt and pepper. Then stir in the vinegar and sugar. Simmer for another 5-7 minutes, allowing the flavors to meld and the vinegar to mellow.

STEP 6

Gently fold in the fried eggplant and a handful of fresh basil and cook everything together for a few minutes. Taste and adjust salt or sugar if needed. The balance should be sweet, tangy, and savory.

STEP 7

Remove from heat and let it rest. Garnish with chopped fresh basil.

Serve with a glass of Gratsi Red! Bold, balanced, and full of heart, Caponata Siciliana is Sicily on a plate. Buon Appetito!