Description

This Eggplant Caponata is a delightful Sicilian-inspired sweet and sour stew, featuring roasted eggplant combined with golden raisins, capers, and a medley of vegetables, simmered to perfection. It is best served chilled or at room temperature as a flavorful appetizer or side dish, ideal for topping crostini and garnished with fresh basil for a burst of freshness.

Ingredients

Scale

Roasted Eggplant

1 recipe Roasted Eggplant

Main Ingredients

3 tablespoons golden raisins
3 tablespoons sherry vinegar
2 tablespoons capers
2 tablespoons extra-virgin olive oil
½ medium yellow onion, chopped
1 celery stalk, diced
1 red bell pepper, stemmed, seeded, and diced
½ teaspoon sea salt
1 tablespoon tomato paste
3 garlic cloves, grated
1 pound tomatoes (about 4 medium), cored and diced
½ teaspoon cane sugar
¼ cup chopped fresh parsley
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Crostini, for serving

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Instructions

Roast Eggplant: Roast the eggplant according to the specified recipe until tender and creamy, then set aside.
Soften Raisins: In a small bowl, combine the golden raisins, sherry vinegar, and capers. Allow the mixture to sit so the raisins soften and absorb the flavors.
Sauté Vegetables: Heat extra-virgin olive oil in a large skillet over medium heat. Add chopped onion and diced celery, cooking for 8 minutes until softened. Add diced red bell pepper and sea salt, cooking for another 8 minutes until tender.
Add Tomato Mixture: Stir in tomato paste, grated garlic, diced tomatoes, and cane sugar. Cook the mixture, stirring frequently, for about 8 minutes until the tomatoes break down into a saucy consistency.
Combine Ingredients: Add the roasted eggplant along with the softened raisins, sherry vinegar, capers, and freshly ground black pepper. Cook while stirring for 5 minutes to meld flavors.
Finish and Season: Stir in chopped fresh parsley, adjust seasoning as needed, and remove from heat.
Chill and Serve: Allow the caponata to cool to room temperature. For best flavor, refrigerate for 2 to 3 days to let the tastes meld together. Garnish with fresh basil leaves and serve with crostini.

Notes

This eggplant caponata is an excellent summer appetizer or side dish, inspired by the traditional Sicilian sweet and sour stew.
It tastes best when served chilled or at room temperature after resting for a couple of days.
Perfect for serving on crostini with fresh basil for an aromatic finish.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1/6 of recipe (about 150g)
Calories: 150 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg