Can I make Sicilian caponata ahead?

Yes, caponata is an excellent make-ahead dish. Chill it in a covered container after it has cooled, then bring it to room temperature before serving so the sweet-sour flavor comes through.

Should caponata be served hot or cold?

Caponata is best served at room temperature. It is fine warm, but chilling and then letting it lose its refrigerator chill gives the flavors time to meld.

How long does homemade caponata keep?

Homemade caponata keeps for up to 4 days in the refrigerator in a covered container. Refrigerate it within 2 hours of cooking.

What do you serve with caponata?

Serve caponata with toasted bread as an antipasto, alongside grilled fish or meat, or as a make-ahead lunch. It is also good spooned over simple pasta.

Traditional Sicilian Caponata Recipe

Symptom	Cause	Fix
The eggplant turns greasy instead of browning.	The oil was too cool or the pan was crowded, so the eggplant soaked up oil before its surface browned.	Fry in small batches and let the oil return to 350°F (175°C) between batches.
The eggplant falls apart in the finished caponata.	The cubes were cut small or stirred too roughly after frying.	Cut ¾-inch (2 cm) cubes and fold them into the sauce gently at the end.
The caponata tastes watery.	The tomato mixture was not reduced enough before the eggplant went back in.	Simmer the tomatoes until thick, with no liquid pooling around the vegetables.
The dish tastes too sharp or too sweet.	The vinegar and sugar balance has not had time to settle, or the tomatoes vary in sweetness.	Rest the caponata for at least 30 minutes, then taste and adjust with a small pinch of sugar or a splash of vinegar.
The caponata is too salty.	Olives and capers vary in saltiness, and extra salt was added before tasting the finished dish.	Rinse the capers, season lightly during cooking, and add more salt only after combining everything.

Method

1
Cut the eggplant into ¾-inch (2 cm) cubes. Chop the onion and celery, and set out the tomatoes, vinegar, sugar, olives, and capers so they are ready to add.
2
Heat the frying oil in a wide, heavy skillet over medium-high heat until it reaches 350°F (175°C). Working in batches so the pan is not crowded, fry the eggplant, turning it now and then, until golden at the edges and tender in the center, about 5–7 minutes per batch. Keep the oil between 325–350°F (165–175°C) and add more oil as needed.
3
Lift the eggplant out with a slotted spoon and drain it on a paper-towel-lined tray. Season lightly with some of the measured salt while it is still warm.
4
Pour off the frying oil and carefully wipe the skillet. Add the remaining 2 tablespoons (30 ml) olive oil and set the pan over medium heat. Cook the onion and celery with the remaining salt and the pepper, stirring often, until soft and glossy but not browned, about 8–10 minutes.
5
Stir in the tomatoes and simmer until the mixture thickens and no longer looks watery, about 8–10 minutes. Stir occasionally so the tomato does not catch on the bottom.
6
Stir the vinegar and sugar into the tomato mixture and simmer for 2 minutes. Fold in the olives, capers, and fried eggplant gently, then cook for 2–3 minutes, just until everything is hot and coated. Taste and adjust the salt if needed.
7
Take the pan off the heat and let the caponata rest for at least 30 minutes. Tear the basil over the top before serving. Serve warm or at room temperature; for the best balance, make it ahead and chill it, then bring it back to room temperature before serving.