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Sicilian-Style Eggplant Caponata

Serves 8
Time 1 hr
Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips, or even as a lasagna filling or pizza topping.
Ingredients
  • 2 medium eggplant, chopped (about 6 cups)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, diced
  • 3 large Roma tomatoes, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup lightly toasted pine nuts
  • 1 tablespoon sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup green Sicilian olives, minced for garnish
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Method

Preheat the oven to 400F.

Toss eggplant with 2 tablespoons oil and sprinkle with salt.

Place a piece of unbleached parchment paper on a cookie sheet.

Spread eggplant in single layer over the parchment paper.

Bake eggplant for 25 minutes or until tender.

Heat remaining 2 tablespoons oil in a pan; add onion, celery and garlic and cook over medium heat until onions are translucent, about 4 to 5 minutes, stirring occasionally.

Add tomatoes and eggplant; continue to cook for 3 minutes.

Add vinegar, pine nuts, capers, sugar, and chili flakes, if desired.

Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.

Garnish with minced olives. Refrigerate for four hours or overnight.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 medium eggplant, chopped (about 6 cups)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, diced
  • 3 large Roma tomatoes, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup lightly toasted pine nuts
  • 1 tablespoon sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup green Sicilian olives, minced for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.