Sicilian Caponata with Eggplant, Capers, and Pine Nuts
This Sicilian Caponata is a vibrant blend of sautéed eggplant, tangy capers, and toasted pine nuts, all bathed in a sweet and sour tomato sauce. It's a versatile dish that can be served as a mezze, side, or light main course.
Equipment
- Cutting board
- Knife
- Skillet
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 medium eggplants (about 1 1/2 lbs or 680g) cut into 1/2-inch cubes
- 1/4 cup extra-virgin olive oil 60ml
- 1 large onion, diced about 1 cup or 150g
- 3 cloves garlic, minced
- 1 bell pepper, diced about 1 cup or 150g
- 1/4 cup toasted pine nuts 30g
- 2 tbsp capers, rinsed and drained 25g
- 1/4 cup raisins 40g
- 1/2 cup canned crushed tomatoes 120ml
- 2 tbsp red wine vinegar 30ml
- 1 tsp sugar 5g
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by salting the eggplant cubes to remove any bitterness. Sprinkle with salt and set aside in a colander for about 10 minutes. Rinse the eggplant and pat dry with paper towels.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until they are golden and softened, about 10 minutes. Transfer the eggplant to a plate and set aside.
- In the same skillet, add a bit more olive oil if needed, and sauté the onion and garlic until translucent, about 5 minutes.
- Add the diced bell pepper and continue to cook for another 5 minutes until the pepper softens.
- Return the eggplant to the skillet and stir in the toasted pine nuts, capers, and raisins. Cook for 2 minutes to combine the flavors.
- Pour in the crushed tomatoes, red wine vinegar, and sugar. Season with salt and pepper to taste.
- Simmer the mixture over low heat for 20-25 minutes, stirring occasionally, until the sauce thickens and the vegetables are very tender.
- Check the seasoning and adjust if necessary. Remove from heat and let it cool to room temperature.
- Garnish with fresh basil leaves before serving. Enjoy your Sicilian Caponata with crusty bread or as a complement to grilled meats or fish.
Notes
This dish can be made ahead and tastes even better the next day as the flavors meld. It's also vegan and gluten-free.