EGGPLANT CAPONATA
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible-serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.
Categories Appetizer Side Kid-Friendly Eggplant HarperCollins Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4-6 Servings
Number Of Ingredients 11
Steps:
- Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
- In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
- Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
- Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
- In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
- Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
- Serve warm or at room temperature accompanied by toast points or crostini.
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Hafiz Asad
[email protected]This recipe looks delicious. I'm going to make it for dinner tonight.
nadim Boy
[email protected]I can't wait to try this recipe!
Andres stiven
[email protected]This caponata is the perfect dish for a summer party.
Okema Stephen
[email protected]I love how versatile this dish is. You can serve it as an appetizer, side dish, or even a main course.
Michael Andy
[email protected]This recipe is a great way to get your kids to eat vegetables.
Mehwish Shafiq
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The caponata is so flavorful and delicious.
Zahid Khoso
[email protected]This caponata is the perfect appetizer or side dish for any occasion.
Jim Bakewell
[email protected]I love the addition of pine nuts and raisins in this recipe. They add a nice touch of sweetness and crunch.
Asmita Chamling
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and flavorful side dish.
Sheena Dziwornu
[email protected]I've made this caponata several times now, and it's always a hit. It's so easy to make, and it's always delicious.
Rid Man
[email protected]This eggplant caponata recipe is a keeper! The flavors are incredible, and the texture is perfect. I especially love the combination of sweet and savory ingredients.