loveandlemons5.0
Eggplant Caponata
This eggplant caponata recipe is a delicious summer appetizer or side dish! My take on the sweet and sour Sicilian stew, it's fantastic chilled or at room temperature. We love it on crostini with fresh basil for garnish.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Roast the eggplant according to this recipe.
2
In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
golden raisins3 tablespoonscapers2 tablespoons
3
Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for ⏱️ 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about ⏱️ 8 minutes.
4
Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about ⏱️ 8 minutes, or until the tomatoes have cooked down and become saucy.
tomato paste1 tablespoontomatoes, about 4 medium, cored and diced1 pound
5
Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
capers2 tablespoons
6
Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
7
When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
Crostini, for serving
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