Caponata is a cooked eggplant stew that is very popular in Sicily. It basically consists of eggplant, celery, olives, capers and a sweet and sour sauce. It can be used as an appetizer with crostini, a spread over grilled meat, and even in sandwiches. We eat it as a side, but it can definitely be a quick meal (just add a salad and a few slices of crusty bread to sop up all the eggplant goodness).

I make my own version of this that basically eliminates all of the ingredients except for the eggplant and olives (eyebrows raised)….hence the title of this post.

To begin, trim three medium eggplant by removing the stem, leaving the skin on. Give them a quick rinse and then cut in half, stem to tip.

Cut each half into 1 inch thick slices, cut the slices in half again long ways, and then cube.

Add to a large skillet. Roughly chop a medium yellow onion and add to the eggplant with an extra large drizzle (1/4c) of olive oil. Eggplant is like a sponge, so it is okay to be a little generous with the oil. Place skillet on medium heat. Stir to coat the eggplant well and add a small splash of water.

As the eggplant begins to cook, stir occasionally to prevent it from sticking. Add two well-minced cloves of garlic, 3Tbsp tomato paste, 1/4c white wine, and 1/4c kalamata olives (preferably halved). Stir to combine. Season well with salt and pepper. Reduce heat to low, cover and allow to simmer about 20 minutes. Stir occasionally and if the eggplant is dry or beginning to stick, add another splash of water (less than 1/4c).

Caponata…even my version, is one of those dishes that the longer it sits, the more flavorful it becomes…so it is a great make ahead recipe!

Buon Appetito!