Caponata
- Category
- Vegetarian
- Published Date
- Served
- 4 servings
- Preparation
- 30 minutes
- Rating
A Sicilian-inspired vegetable relish made with eggplant, celery, zucchini, capers, and tomatoes. Perfect as a side dish or topping for bruschetta or sandwiches.
Ingredients
-
Eggplant
Diced eggplant
1 lb (500 g) -
Raisins
About 1 1/2 tbsp.
1/2 oz (15 g) -
Extra-virgin olive oil
For frying and sautéing
1/3 cup plus 1 1/2 tbsp. (100 ml) -
Onion
Finely diced onion
2 oz (50 g) -
Celery
Finely diced celery
2 oz (50 g) -
Zucchini
Diced zucchini
3 1/2 oz (100 g) -
Capers
Salt-packed capers, rinsed and drained
1 oz (20 g) -
Pine nuts
2 tbsp. (15 g) -
Black olives
Chopped black olives
1 oz (25 g) -
Crushed tomatoes
About 1 small tomato
3 1/2 oz (100 g) -
Vinegar
1 tsp. (5 ml) -
Sugar
1 tbsp. (10 g) -
Pistachios
2 tbsp. (15 g) -
Basil leaves
Torn basil leaves
(no quantity specified)
Preparation
-
Directions
Step 1
Put the diced eggplant in a colander, salt it lightly, and allow it to drain for about 30 minutes.
Step 2
Soak the raisins in lukewarm water for 15 minutes. Squeeze them to remove excess water.
Step 3
Heat 1/3 cup of the oil in a skillet over medium heat and fry the eggplant until tender, about 5 minutes. With a slotted spoon, transfer the eggplant to paper towels to drain.
Step 4
Add the remaining oil to the skillet and heat over medium. Add the onion and celery and sauté until they begin to brown.
Step 5
Add the zucchini and sauté lightly. Add the raisins, capers, pine nuts, and black olives, stirring to combine.
Step 6
Add the crushed tomatoes and the fried eggplant. Season the mixture with salt and pepper; cook over low heat, stirring occasionally, for 3 minutes.
Step 7
Add the vinegar, sugar, pistachios, and basil; stir to combine.
Tips
- To reduce bitterness, salting the eggplant before cooking helps draw out excess moisture.
- Use high-quality ingredients, such as salt-packed capers and extra-virgin olive oil, to enhance flavor.
- Adjust the amount of vinegar and sugar to taste.
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