Golden, caramelized eggplant simmers with sweet-tart tomatoes, briny green olives, and capers in this classic Sicilian-style caponata, finished with a splash of red wine vinegar and a touch of honey for that signature agrodolce balance. Torn basil and toasted pine nuts add fresh brightness and a bit of crunch right at the end. Extra-virgin olive oil does the heavy lifting throughout, from searing the eggplant to rounding out the sauce, giving the dish its rich, silky texture without feeling heavy. Vegetables, good olive oil, and bold herbs are the whole point here, which makes this a natural fit if you're eating along Mediterranean lines. It's the kind of dish that actually improves after resting, so letting it sit before serving is worth the wait. Serve it warm or at room temperature alongside crusty bread, grilled fish, or just a fork straight from the bowl.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Toss the eggplant cubes with 1 tsp of the kosher salt in a colander and let them sit for 20–30 minutes, until moisture beads on the surface. Pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only every 2–3 minutes, for 8–10 minutes total, until the cubes are golden brown on most sides and tender when pierced with a fork. Transfer to a plate and set aside.
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