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Caponata
Caponata
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Sicilian Eggplant Caponata: A zesty Italian relish with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Ideal for spreading on bread or dipping breadsticks!
Ingredients:
  • 1 globe eggplant - about 1 pound, diced
  • Kosher salt
  • 4 tablespoons extra virgin olive oil, divided
  • 1 small onion, minced
  • 1 celery stalk, minced
  • 1 garlic clove, minced
  • 4-6 plum tomatoes, finely chopped
  • 1/2 cup pitted green olives, finely chopped
  • 1/4 cup pine nuts, toasted
  • 2 to 3 tablespoons small capers, drained
  • 1 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 to 3 tablespoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup chopped basil
  • Freshly ground black pepper
Instructions:
  • Season the diced eggplant with 2 tablespoons of salt and place in a large bowl. Cover with a plate and weigh it down with a heavy can. Allow it to rest for 1 hour, then drain, rinse with water, and pat dry with paper towels.
  • In a large skillet over medium-high heat, sauté onions and celery in 2 tablespoons of oil until the onion begins to soften, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Set aside.
  • Prepare the skillet: wipe it with a paper towel and heat the remaining olive oil over high heat until it's almost smoking. Add the eggplant in a single thin layer, letting it sizzle for 1 to 2 minutes without stirring. After that, let it sit for another minute before stirring. Continue cooking for 5 to 6 minutes.
  • Mix in the onion-celery mixture, tomatoes, olives, pine nuts, capers, and red pepper flakes. Stir thoroughly then add the vinegar, sugar, and tomato paste. Cook, stirring occasionally until eggplant is very soft for about 8 minutes.
  • Allow to cool, incorporate the fresh basil, and season with salt and pepper: Remove from the heat and let the mixture cool to room temperature. Stir in the fragrant basil leaves. Season with salt and pepper according to your preference. Store the caponata in the refrigerator, covered, for up to 5 days.

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