Eggplant Caponata

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Cooking time: 25-30 m
Servings: 8

Ingredients

  • 2 medium-sized eggplants, peeled and diced
  • 1 (large) can San Marzano (tomatoes only) or you may use tomatoes in season (8 medium-sized) Reserve liquid for another use.
  • ½ large red onion sliced into half moons
  • 1 cup sliced green olives stuffed with garlic, drained
  • 1/8 cup capers + 1 tablespoon caper liquid
  • ¼ cup golden or brown raisins
  • 3 tablespoons tomato paste
  • 1 tablespoon granulated sugar
  • 1 teaspoon anchovy paste (optional)
  • Salt to taste
  • 1 teaspoon of Italian seasonings
  • Topping: toasted pine nuts (optional)
  • A good quality extra virgin olive oil
  • Small non-stick frying pan
  • Large stick frying pan
Recipe Type:
Course:

It’s that salty, sweet, and vinegary taste all in one delicious bite. Caponata is a classic Sicilian recipe commonly served as a side dish, salad, or relish. It consists of eggplant, onions, tomatoes, olives, capers, vinegar, sugar, and sometimes anchovies, basil, or pine nuts (and sometimes celery). You can serve it warmed or at room temperature.

Sauté the eggplant with a little water like you do with the Italian Eggplant with Herbs Recipe for those of you who have my cookbook, Food From My Heart & Home. Allow it to cook down for 10-15 minutes. It will go from white flesh, to green, and then translucent. It’s done when it’s translucent.

In the meantime, add the onions to a medium-sized frying pan with a tiny drizzle of olive oil. Add the sugar and mix. The sugar will help caramelize the onions. Allow this to cook for 10 minutes or longer.

Once the eggplant is translucent and soft, add the San Marzano tomatoes (reserve the liquid for another use) and add the tomato paste. Crush the tomatoes with a flat edge spoon. Add the golden or brown raisins, sliced olives, and capers and anchiovy paste. Once the onions are caramelized, add them as well. Season with the herbs and salt according to your tastes. Top the dish with toasted pine nuts.

This is such a great appetizer that your family will love. Serve with crusty Italian bread or with crostini. It should keep in the fridge for up to 4 days.