Description
A classic Sicilian eggplant caponata featuring roasted eggplant, tomatoes, peppers, capers, and raisins simmered into a rich sweet-and-tangy Mediterranean vegetable dish perfect as a spread, appetizer, or side.
Ingredients
- 1 large eggplant (about 1½ pounds), cut into 1-inch cubes
- 2 tablespoons olive oil (for roasting)
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 1/2 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 pound fresh tomatoes (about 4 medium), cored and diced
- 1/2 teaspoon cane sugar
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves (for garnish)
- 12 slices crostini (for serving)
Instructions
- Preheat the oven to 200°C (400°F). Spread the cubed eggplant on a baking sheet, toss with 2 tablespoons olive oil, and roast for 30–35 minutes until tender and lightly browned.
- In a small bowl, combine the raisins, sherry vinegar, and capers. Let the mixture sit to soften the raisins.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat.
- Add the chopped onion and diced celery and cook for about 8 minutes until softened.
- Add the diced red bell pepper and sea salt and cook for another 8 minutes until tender.
- Stir in the tomato paste, grated garlic, diced tomatoes, and sugar. Cook for about 8 minutes until the tomatoes break down and the mixture becomes saucy.
- Add the roasted eggplant along with the raisin, vinegar, and caper mixture.
- Stir well and cook for another 5 minutes so the flavors combine.
- Remove from heat and stir in chopped parsley and black pepper.
- Allow the caponata to cool to room temperature. Garnish with basil leaves and serve with crostini.
Notes
- Caponata tastes even better after resting for several hours or overnight.
- Roasting the eggplant prevents it from becoming overly soft.
- Green olives can be added for a more traditional Sicilian flavor.
- Serve chilled or at room temperature for the best flavor.
- Toasted pine nuts can be sprinkled on top for extra texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Roasting & Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
