Description
Here’s a beautifully formatted recipe card for Eggplant Caponata, inspired by the traditional Sicilian dish. This sweet-and-sour vegetable medley is perfect as an appetizer, side dish, or topping for crostini.
Ingredients
Scale
- 2 large eggplants, diced into 1-inch cubes
- 1 medium onion, finely chopped
- 3 celery stalks, sliced thin
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (or 2 large fresh tomatoes, chopped)
- 1/4 cup green olives, sliced
- 2 tablespoons capers, rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup extra-virgin olive oil (plus more for roasting)
- Salt and black pepper to taste
Instructions
- In a small bowl, combine raisins, sherry vinegar, and capers. Let sit to soften.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add onion and celery; cook for 8 minutes until softened.
- Add red bell pepper and salt; cook until tender, about 8 minutes.
- Stir in tomato paste and grated garlic; cook for 1 minute.
- Add diced tomatoes and sugar; cook for 8 minutes until tomatoes break down.
- Stir in roasted eggplant, raisins with vinegar, capers, and black pepper.
- Cook for 5 more minutes.
- Stir in chopped parsley.
- Allow to cool to room temperature.
- Garnish with fresh basil leaves.
Notes
- Caponata improves in flavor after a day or two.
- Serve as a topping for grilled meats or pasta.
- Customize with pine nuts or red bell pepper for added texture and flavor