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Sicilian Eggplant Caponata
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Ingredients
Extra Virgin Olive Oil
Red Wine Vinegar
Sugar, just a couple of pinches
Salt and pepper
Eggplants, cubed (preferably with skin on)
1
can
stewed tomatoes
Green Sicilian olives, pitted and chopped
1
bunch
raisins
Celery, chopped
Pinenuts, about a handfull or more
Capers (salt packed if you can get them)
1
large onion
Instructions
Sautee eggplant, onion and celery in olive oil until softened.
Add stewed tomatoes, olives, capers, raisins and pinenuts.
Bring to a boil then add salt, pepper, red wine vinegar and sugar.
Simmer until ingredients are well blended.
Caponata should have a good eggplant flavor that has bit of a sweet and sour undertone from the sugar, vinegar, capers and raisins.
Notes
You can serve this warm or cold on Italian bread, bruschetta, crostini etc... and it gets even better the next day.