Sicilian Eggplant Caponata Recipe

Easy Sicilian Eggplant Caponata Recipe Its bold flavours, delicious vegetables, and Sicilian aromas make this beloved Italian dish perfect for any occasion. 

Ingredient

– 2 large eggplants, diced into small cube – 1 medium onion, finely chopped – 2 garlic cloves, minced – 2-3 celery stalks, finely chopped – ½ red bell pepper, stemmed, seeded, and diced – ½ cup green olives, pitted and roughly chopped – ¼ cup capers, rinsed and drained – 1 can (14 oz) diced tomatoes in juice (preferably San Marzano) – ¼ cup red wine vinegar – 2 tablespoons sugar or honey – 3 tablespoons golden raisin – ¼ cup toasted pine nut – 3-4 tablespoons olive oil – Salt and pepper to taste – Fresh basil leaves, torn, for garnish

Direction

Pour diced aubergine into a colander, salt it and let it sit for 30 minutes. This reduces aubergine moisture and bitterness. The eggplant should be rinsed and dried with paper towels after 30 minutes.

Step 1

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To sauté eggplant, heat 2 tablespoons olive oil in a large skillet over medium heat. Dice aubergine and fry until tender. Avoid pan overcrowding by batching. Reserve skillet-cooked aubergine. 

Step 2

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Prepare the Sauce: If needed, add another tablespoon of olive oil to the skillet. Add chopped onion and celery. Sauté until soft and translucent. Add garlic and cook another minute. 

Step 3

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Add tomatoes and seasonings: Add a can of diced tomatoes and juice to the skillet. Mix in green olives, capers, sugar, golden raisins, diced red bell pepper, and red wine vinegar. Simmer the mixture for 10-15 minutes over medium-low heat, stirring occasionally.

Step 4

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Sauté aubergine and add to skillet with sauce. Gently mix everything and simmer for 25–30 minutes to blend flavours. Add water if the mixture seems dry.

Step 5

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Salt and Pepper: Season caponata to taste. Olives and capers are salty, so avoid adding salt. Once cooked and flavoured, remove caponata from heat. Mix in toasted pine nuts. Let caponata cool to room temperature.

Step 6

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Sprinkle torn basil leaves over caponata before serving. Caponata can be eaten as an appetiser, on crostini, or with grilled meats or fish.

Step 7

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also see

also see

Gemelli Pasta Recipe with Tomatoes and Mascarpone Recipe