A Sicilian condiment, good on its own or served as a side dish. Made with tender eggplant, celery, capers, red pepper, pine nut, olives and tomatoes.
The quality of the ingredients is important. Use fresh eggplant, good quality olive oil and capers.
I like to serve my eggplant caponata in SPOONS. They make an astonishing presentation and a nice individual serving for party.
Serve them with an assortment of crackers, crostinis, fresh bread and pita. I also like to offer some parmesan crisps with the caponata.
Use the leftover over pasta and sprinkle some parmesan cheese, for a light lunch or dinner.
- ¼ cup golden raisins
- 4 Tablespoons olive oil, divided
- 1 cup finely chopped celery
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 medium eggplant, cut into ½-inch cubes
- 1 cup diced and seeded plum tomatoes
- 1 teaspoon tomato paste
- 1 Tablespoon capers
- 10 green olives pitted and chopped
- 2 Tablespoon red wine vinegar
- Salt and pepper
- 2 Tablespoons pine nut, toasted
- 2 Tablespoons parsley
- Soak the raisins in water for 10 minutes and drain.
- Heat a large skillet over medium heat and add 2 Tablespoons olive oil. Add celery, onion and garlic and cook until softened. Transfer to a bowl.
- In the same skillet, heat 2 Tablespoons olive oil and add the eggplant and cook, stirring often until lightly browned. Add the celery mixture along with the tomatoes, tomato paste, olives, capers, raisins, red wine vinegar, salt and pepper. Bring to boil, reduce heat and simmer about 15 minutes, until thickened. Remove from heat, adjust the seasoning, add the pine nut and parsley