Description
Eggplant Caponata is a vibrant Sicilian sweet and sour stew made with roasted eggplant, tomatoes, bell peppers, capers, and golden raisins simmered together to create a rich, flavorful appetizer or side dish. Best served chilled or at room temperature on crostini and garnished with fresh basil, this dish perfectly balances tangy, sweet, and savory notes for a refreshing summer treat.
Ingredients
Scale
Base Ingredients
- 1 recipe Roasted Eggplant
- ½ medium yellow onion, chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 1 pound tomatoes (about 4 medium), cored and diced
Flavorings & Add-ins
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper, to taste
To Serve
- Fresh basil leaves (for garnish)
- Crostini
Instructions
- Roast the Eggplant: Begin by roasting the eggplant as per the referenced recipe until it is tender and caramelized. Set it aside to cool slightly.
- Soften Raisins: In a small bowl, mix the golden raisins with sherry vinegar and capers, letting them soak while you prepare the vegetable base, allowing the raisins to plump and absorb flavors.
- Sauté Aromatics: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion and diced celery, cooking for 8 minutes until the vegetables soften and become fragrant.
- Add Bell Pepper and Season: Stir in the diced red bell pepper and sea salt, cooking for another 8 minutes until the pepper softens and melds with the other vegetables.
- Develop Sauce: Add the tomato paste, grated garlic, diced tomatoes, and cane sugar to the skillet. Stir frequently and cook for about 8 minutes until the tomatoes break down and create a thick, saucy consistency.
- Combine Ingredients: Add the roasted eggplant along with the softened raisins, vinegar, and capers mixture to the skillet. Season with freshly ground black pepper, stir well, and cook for an additional 5 minutes to allow flavors to meld.
- Finish and Season: Stir in the chopped fresh parsley and adjust seasoning to taste with salt and pepper as needed.
- Cool and Store: Remove the caponata from heat and let it cool to room temperature. For best flavor, refrigerate and allow the dish to rest for 2–3 days to let the flavors fully develop. Store in an airtight container for up to 5 days.
- Serve: When ready to eat, garnish the caponata with fresh basil leaves and serve alongside crostini for a delightful appetizer or side dish.
Notes
- This caponata recipe is a perfect summer appetizer or side with its sweet and sour Sicilian flavor profile.
- Flavor improves after resting for a couple of days, making it an excellent make-ahead dish.
- Serve chilled or at room temperature to best enjoy the complex flavors.
- Pair with crispy crostini and fresh basil for a classic presentation.
- Can be adapted to be gluten-free naturally by avoiding crostini or serving with gluten-free bread.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 140
- Sugar: 10g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
