Eggplant Caponata (Printable Recipe)
Silky Sicilian vegetable stew with roasted eggplant, tomatoes, peppers, capers and golden raisins.
# Ingredients You'll Need:
→ Vegetables
01 -
1 recipe roasted eggplant
02 -
½ medium yellow onion, chopped
03 -
1 celery stalk, diced
04 -
1 red bell pepper, stemmed, seeded, and diced
05 -
3 garlic cloves, grated
06 -
1 pound tomatoes, about 4 medium, cored and diced
→ Pantry Items
07 -
3 tablespoons golden raisins
08 -
3 tablespoons sherry vinegar
09 -
2 tablespoons capers
10 -
2 tablespoons extra-virgin olive oil
11 -
1 tablespoon tomato paste
12 -
½ teaspoon cane sugar
13 -
½ teaspoon sea salt
14 -
Freshly ground black pepper
→ Fresh Herbs & Garnish
15 -
¼ cup chopped fresh parsley
16 -
Fresh basil leaves, for garnish
17 -
Crostini, for serving
# Steps to Follow:
01 -
Roast the eggplant according to standard roasting method until tender and golden.
02 -
In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the remaining ingredients.
03 -
Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened.
04 -
Add the red pepper and salt. Cook until tender, about 8 minutes.
05 -
Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
06 -
Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
07 -
Allow the caponata to cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Best served on days 2 and 3 after flavors have melded.
08 -
When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
# Extra Tips:
01 -
This Sicilian vegetable stew is best served chilled or at room temperature as an appetizer.
02 -
Flavors improve significantly on days 2 and 3 after preparation.
03 -
Traditional recipes use fried eggplant, but roasting provides a lighter, hands-off approach.
04 -
Can be served over pasta, polenta, or as a sandwich filling with arugula and fresh mozzarella.