Eggplant Caponata

Name: Eggplant Caponata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegan & Vegetarian
Ingredients: 2 medium eggplants, cut into 3/4-inch cubes; to taste Salt, for sweating the eggplant; 5 tbsp olive oil, divided; 1 celery stalk, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 (14 oz) can diced tomatoes; 1/4 cup green olives, pitted and halved; 2 tbsp capers, drained; 3 tbsp red wine vinegar; 1 tbsp sugar; 2 tbsp golden raisins; 2 tbsp pine nuts, toasted; to taste Black pepper, to taste; to taste Fresh basil, torn, to garnish; to taste Crusty bread, to serve

A classic Sicilian sweet-and-sour eggplant relish simmered with celery, capers, olives, and a bright vinegar-sugar agrodolce. Served warm or at room temperature with crusty bread as an appetizer or side.

By YumYum Editorial · Vegan & Vegetarian

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 4

Ingredients

2 medium eggplants, cut into 3/4-inch cubes
to taste Salt, for sweating the eggplant
5 tbsp olive oil, divided
1 celery stalk, diced
1 small onion, diced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes
1/4 cup green olives, pitted and halved
2 tbsp capers, drained
3 tbsp red wine vinegar
1 tbsp sugar
2 tbsp golden raisins
2 tbsp pine nuts, toasted
to taste Black pepper, to taste
to taste Fresh basil, torn, to garnish
to taste Crusty bread, to serve

Instructions

Place the cubed eggplant in a colander, toss with 1 tsp salt, and let sit for 20 minutes to draw out bitterness, then pat dry with paper towels.
Heat 3 tbsp olive oil in a large skillet over medium-high heat and fry the eggplant in batches until golden brown on all sides, about 8-10 minutes per batch; set aside.
Add the remaining 2 tbsp olive oil to the skillet and sauté the celery and onion over medium heat for 5-6 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, olives, and capers, and simmer for 8-10 minutes until the sauce thickens slightly.
In a small bowl, whisk together the red wine vinegar and sugar until dissolved, then stir this agrodolce into the sauce along with the raisins.
Return the fried eggplant to the skillet and gently fold everything together, simmering for 5 more minutes so the eggplant absorbs the sauce.
Season with black pepper, stir in the toasted pine nuts, and let cool to room temperature before garnishing with fresh basil and serving with crusty bread.