Savor the Flavors of Sicily with this Eggplant Caponata Recipe

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

1. 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.
2. In the same skillet, add more olive oil if needed and sauté the onion and garlic until soft and fragrant.
3. Add the diced tomatoes, red wine vinegar, and sugar to the skillet. Stir well and cook for about 5 minutes until the mixture thickens.
4. Return the cooked eggplant to the skillet and add the olives, capers, pine nuts, raisins, basil, and parsley. Season with salt and pepper.
5. Simmer the caponata for 15-20 minutes, stirring occasionally, until all the flavors have melded together.
6. 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.

Interesting Facts