Caponata
Caponata is a Sicilian eggplant dish combining roasted eggplant with tomatoes, olives, capers, and a sweet and sour dressing. Key ingredients include eggplant, onions, bell pepper, celery, tomatoes, capers, olives, raisins, honey, and vinegar.
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour, 5 minutes
Ingredients
Instructions
- 1.
Heat the oven to 400 degrees F.
- 2.
Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- 3.
Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- 4.
Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- 5.
Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- 6.
Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.