"This caponata recipe is made Sicilian-style, with eggplant and agrodolce “sour and sweet” flavors from red wine vinegar and golden raisins. It’s easy with so many uses, from an appetizer served with toasted bread, to a main dish tossed into pasta!"
Sicilian Eggplant Caponata
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 medium eggplants, cubed
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2/3 cup celery, finely chopped
- 3 medium tomatoes, cubed
- 2 large garlic cloves, minced
- 1 cup pitted Italian green olives, quartered
- 2/3 cup golden raisins
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons capers
- 2 teaspoons tomato paste
- 1 bay leaf
- Hot pepper flakes, to taste
- Salt, to taste
Method
Step 1
Add olive oil and tomato paste to a big pot, along with cubed (unpeeled) eggplant, onion, red bell pepper, garlic, celery, and a bay leaf.
Step 2
Sauté over medium heat for 15 minutes, covered, stirring every few minutes.
Step 3
Add diced tomatoes, Italian green olives, capers, golden raisins, red wine vinegar, salt and hot pepper flakes to taste.
Step 4
Heat for another 5 minutes over medium heat (stirring occasionally), remove the bay leaf, and serve warm or room temperature.
Step 5
Scoop on toasted bread or enjoy alone…I have no words for how good this caponata is!