Eggplant Caponata

Eggplant Caponata


Eggplant Caponata originating from Sicily is a mix of sweet and sour flavors that burst in your mouth.  It’s a colorful dish and definitely one to make at least a day ahead because the flavor improves with time.  Grab some crusty bread and enjoy!

• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 ½ cup Olive Oil
• 5 cloves garlic, sliced
• 3 large eggplant, large diced
• ½ cup capers
• 1 ½ cups green olives, sliced
• 1 cup pine nuts
• 2 Tbsp. Brown sugar
• ½ cup red wine vinegar
• 2 cups Whole peeled canned tomato, crushed
• 1 bunch basil
• Mint and Lemon Zest for Garnish
• Salt and Pepper

1. In a large pot on medium high heat, combine first 4 ingredients. Cook until caramelized, then add garlic and cook for another minute. Add eggplant, in 3 batches and let cook slightly before adding the next. Once the oil is absorbed and water starts to release, turn the heat to high and add the next 3 ingredients.

2. Add sugar and vinegar and reduce. Once reduce, add tomatoes, adjust seasoning, and fold in basil.

3. Let cool then garnish with lemon zest and mint.

Recipe and video courtesy of Fabio Viviani

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