Sicilian Caponata
A sweet-sour Sicilian eggplant relish with celery, capers, olives, and a hit of red wine vinegar — better the next day, served at room temperature.
Ingredients
- globe eggplant2 medium, 1-inch dice
- celery3 stalks, diced
- yellow onion1, diced
- canned diced tomatoes1 (15 oz) can
- green olives1/2 cup, pitted and torn
- capers2 tbsp, rinsed
- golden raisins1/4 cup
- red wine vinegar3 tbsp
- granulated sugar1 tbsp
- extra-virgin olive oil1/2 cup, divided
- flat-leaf parsleysmall handful, chopped
Steps
Toss eggplant cubes with salt.
Toss eggplant cubes with 1 tsp salt in a colander; rest 20 minutes, then pat dry. This drives off bitter water.
Cook eggplant in batches.
Heat 1/4 cup olive oil in a large skillet over medium-high. Cook the eggplant in two batches until deeply golden, 8 minutes per batch. Transfer to a plate.
Soften onion and celery, then simmer.
Add remaining oil; soften onion and celery for 6 minutes. Stir in tomatoes, olives, capers, and raisins; simmer 8 minutes.
Simmer eggplant with vinegar and sugar.
Return the eggplant. Add vinegar and sugar and simmer until syrupy, 5 minutes. Season with salt and pepper.
Cool to room temperature.
Cool to room temperature. Stir in parsley and serve with crusty bread, or chill overnight and bring back to room temp.
Nutrition, per serving. 170 calories. Protein 2.1 grams, 5 percent. Carbs 14.5 grams, 33 percent. Fat 12.1 grams, 62 percent. Fiber 3.9 grams, sugar 7.3 grams, saturated fat 1.7 grams, sodium 370 milligrams. Estimated from ingredients.
