Caponata
A classic Sicilian eggplant dish combining roasted eggplant, tomatoes, olives, raisins, and a sweet-tangy dressing, perfect as a flavorful appetizer or side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound eggplant cut into 0.5-inch cubes
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 0.5 cup tomato juice
- 3 tablespoons red wine vinegar or to taste
- 0.25 cup fresh parsley chopped
- 2 tablespoons granulated sugar
- 1 large fresh tomato cored, seeded, and chopped
- 0.25 cup golden raisins
- 3 tablespoons black olives minced
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 1 red bell pepper red bell pepper seeded and finely chopped
- 0.25 cup pine nuts for serving
- ciabatta sliced, for serving
Instructions
Preparation Steps
- Preheat the oven to 400˚F.
- Season the eggplant cubes with salt and set aside while the oven preheats.
- Pat the eggplant dry with paper towels, transfer the cubes to a sheet pan, drizzle with olive oil, and toss to coat. Roast for 20 to 25 minutes until browned and tender.
- In a bowl, whisk together tomato juice, red wine vinegar, parsley, and sugar. Stir in the chopped tomato, raisins, and minced black olives.
- Heat extra virgin olive oil in a skillet over medium-high heat. Add the bell pepper and onion, cooking for about 7 minutes until softened and browned.
- Reduce heat to medium-low, stir in the roasted eggplant and tomato mixture. Simmer for 5 to 8 minutes until sauce thickens.
- Remove from heat and let the caponata rest at room temperature for 1 hour to develop flavor. Adjust seasoning as needed.
- Serve topped with pine nuts alongside sliced ciabatta bread.
Notes
For best flavor, prepare the caponata a few hours ahead or the day before serving. It improves with resting time.