- Prep: 40 min
- Cook Time: 40 min
- Total: 1 hr 20 min
- Serving: Makes about 2 cups
Caponata is a Sicilian eggplant side dish that can be either vegetarian or made with sea food or fish.
- 2 pounds eggplant, sliced lengthwise into 1/4-inch thick strips
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 5 cloves roasted garlic
- 1/2 cup diced celery
- 1 14-ounce can chopped tomatoes
- 2 tablespoons rinsed capers
- 3 tablespoons toasted pine nuts
- 2 tablespoons golden raisins or currants
- 1/3 cup chopped Kalamata olives
- 2 tablespoons light brown sugar
- 1/3 cup red wine vinegar
- Sea salt and red pepper flakes
- Preheat your oven to 400 degrees.
- Place the eggplant on a baking sheet, being careful not to overlap, and place in the oven for 20 minutes. Remove the eggplant and once cool enough to handle, coarsely chop and set aside.
- Place the olive oil in a large sauté pan over medium heat.
- Once the oil begins to shimmer, add the onions, roasted garlic and celery and sauté the mixture until soft being careful not to brown.
- Stir in the tomatoes and cook the mixture for 3 minutes before adding the capers, pine nuts, raisins, olives, brown sugar, and vinegar, and stir well to combine.
- Cook the mixture, stirring frequently to prevent sticking, for 8 minutes, and then add the eggplant and a few pinches of salt and red pepper flakes to taste.
- Remove the pan from the heat, transfer the eggplant mixture to a bowl and let stand for 30 minutes, stirring occasionally, to allow flavors to blend before serving.