Eggplant Caponata
Sweet-sour Sicilian caponata — silky roasted eggplant with tomatoes, capers, golden raisins, and sherry vinegar, even better on day two.
Overview
Ingredients
Equipment
- Baking sheet
- Large skillet
- Cutting board
Method
Roast the eggplant
Roast the eggplant.
Soak raisins and capers
Soak raisins and capers in the sherry vinegar.
Cook onion and celery
Cook onion and celery for about 8 minutes.
Add the pepper
Add red pepper and salt and cook until tender.
Build the sauce
Add tomato paste, garlic, tomatoes, and sugar and cook until saucy.
Combine
Stir in roasted eggplant and the raisin-caper mixture and cook another 5 minutes.
Finish
Add parsley, cool to room temperature, and finish with basil.
Tips
Nutrition
Storage
Frequently asked
What exactly is caponata?+
A Sicilian sweet-sour eggplant relish — somewhere between a cooked salad and a condiment.
Can I freeze it?+
It freezes acceptably, but the texture of the eggplant is best within a week in the fridge.
How do I serve it?+
On crostini, spooned over grilled meats, tossed with pasta, or as part of an antipasto spread.
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