Sicilian Eggplant Caponata
This caponata recipe is made Sicilian-style, with eggplant and agrodolce “sour and sweet” flavors from red wine vinegar and golden raisins. It’s easy to make with so many uses, from an appetizer served with toasted bread, to a main dish tossed into pasta!
Servings: 8 servings
Ingredients
- 2 medium eggplants cubed
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- ⅔ cup celery finely chopped
- 3 medium tomatoes cubed
- 2 large garlic cloves minced
- 1 cup pitted Italian green olives quartered
- ⅔ cup golden raisins
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons capers
- 2 teaspoons tomato paste
- 1 bay leaf
- Hot pepper flakes to taste
- Salt to taste
Instructions
- Add olive oil and tomato paste to a big pot, along with cubed (unpeeled) eggplant, onion, red bell pepper, garlic, celery, and a bay leaf.
- Sauté over medium heat for 15 minutes, covered, stirring every few minutes.
- Add diced tomatoes, Italian green olives, capers, golden raisins, red wine vinegar, salt and hot pepper flakes to taste.
- Heat for another 5 minutes over medium heat (stirring occasionally), remove the bay leaf, and serve warm or room temperature.
- Scoop on toasted bread or enjoy alone…I have no words for how good this caponata is!
Video
Notes
- Add 1/2 cup pine nuts to your caponata (optional). Toast them in the oven at 350 degrees for 5-6 minutes and then add them into your pot after you add the olives and raisins.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 373mg | Potassium: 565mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1009IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 1mg