Caponata
A sweet-and-sour Sicilian eggplant relish featuring tender vegetables in a rich tomato sauce with capers and olives, perfect as an appetizer or side dish.
Ingredients
- 1 pound eggplant cut into 1⁄2-inch cubes
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 1⁄2 cup tomato juice
- 3 tablespoons red wine vinegar or to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons granulated sugar
- 1 large fresh tomato, cored, seeded, and chopped
- 1/4 cup golden raisins
- 3 tablespoons minced black olives
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1/4 cup pine nuts for serving
- Sliced ciabatta for serving
Instructions
- 1.Prep Vegetables: Salt eggplant cubes and let drain 15 minutes. Rinse and pat dry.2.Sauté: Heat oil in large skillet. Cook eggplant until golden (8 mins). Remove.3.Cook Base: In same pan, sauté onion, celery, bell pepper until soft (6 mins). Add garlic.4.Combine: Return eggplant to pan with tomato sauce, vinegar, sugar. Simmer 15 mins.5.Finish: Stir in capers, olives, and pine nuts. Cook 5 mins more.6.Serve: Cool to room temperature. Garnish with basil.
Notes
- Tastes best made 1 day ahead to allow flavors to meld
- Serve with crusty bread or as a pasta topping
- Can be stored in fridge for up to 1 week