Indulge in the rich and vibrant flavors of Sicily with this traditional eggplant caponata recipe. This savory and sweet dish combines eggplant, tomatoes, onions, capers, and olives for a delicious vegetarian delight that is perfect as an appetizer or a side dish.
Ingredients
- 2 large eggplants, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup green olives, pitted and chopped
- 1/4 cup capers, rinsed
- 1/4 cup pine nuts, toasted
- 1/4 cup raisins
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for cooking
Directions
- Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden brown, about 10 minutes. Remove from skillet and set aside.
- In the same skillet, add more olive oil if needed and sauté the onion and garlic until soft and fragrant.
- Add the diced tomatoes, red wine vinegar, and sugar to the skillet. Stir well and cook for about 5 minutes until the mixture thickens.
- Return the cooked eggplant to the skillet and add the olives, capers, pine nuts, raisins, basil, and parsley. Season with salt and pepper.
- Simmer the caponata for 15-20 minutes, stirring occasionally, until all the flavors have melded together.
- Remove from heat and let cool slightly before serving. Serve at room temperature with crusty bread or as a side dish to your favorite Italian meal.
