Description
Eggplant Caponata is a flavorful Sicilian sweet and sour stew made with roasted eggplant, golden raisins, capers, tomatoes, and aromatic vegetables. This versatile appetizer or side dish is best enjoyed chilled or at room temperature, offering a delightful blend of tangy, sweet, and savory flavors perfect for crostini or alongside your favorite meals.
Ingredients
Scale
Roasted Eggplant
- 1 recipe Roasted Eggplant
Caponata Mixture
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 pound tomatoes (about 4 medium), cored and diced
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper, to taste
For Serving
- Fresh basil leaves for garnish
- Crostini
Instructions
- Roast the Eggplant: Follow the provided roasted eggplant recipe to prepare the base ingredient with a tender, smoky texture ideal for the caponata.
- Soften Golden Raisins: In a small bowl, combine the golden raisins, sherry vinegar, and capers. Let this mixture sit to allow the raisins to plump and absorb the vinegary flavors while you prepare the rest of the caponata.
- Sauté Vegetables: Heat extra-virgin olive oil in a large skillet over medium heat. Add chopped onion and diced celery and cook for 8 minutes until softened. Add the diced red bell pepper and sea salt, continuing to cook until the vegetables are tender, approximately another 8 minutes.
- Add Tomato Base: Stir in the tomato paste, grated garlic, diced tomatoes, and cane sugar. Cook the mixture, stirring frequently, for about 8 minutes until the tomatoes have broken down and formed a saucy consistency.
- Combine Ingredients: Add in the roasted eggplant, along with the softened raisins, their vinegar-caper mixture, and several grinds of freshly ground black pepper. Cook together while stirring for 5 additional minutes to meld the flavors.
- Finish and Season: Remove from heat and stir in chopped fresh parsley. Adjust seasoning as needed to balance sweet and sour flavors.
- Cool and Store: Let the caponata cool to room temperature. It is best after resting for 2-3 days to allow the flavors to deepen. Store in an airtight container in the refrigerator for up to 5 days.
- Serve: Before serving, garnish the caponata with fresh basil leaves. Serve alongside crostini for a delicious appetizer or side dish.
Notes
- This Caponata is ideal as a summer appetizer or side dish, offering a delightful sweet and sour flavor profile from traditional Sicilian roots.
- Best served chilled or at room temperature to fully appreciate the mingled flavors.
- Perfect to spread on crostini with fresh basil garnish for an elegant presentation.
- Make ahead and let the flavors develop over a couple of days for optimal taste.
- Can be stored in the refrigerator for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 140
- Sugar: 9g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
