Caponata Recipe (Sicilian Eggplant Relish)
Sicilian Caponata is an eggplant relish recipe with a balanced sweet and tangy flavor profile. It's full of bright flavors and summer produce, and is the perfect dish for any gathering!
Servings 6 servings
Calories 188kcal
Ingredients
- 3/4 pound eggplant diced into 1/4-inch squares
- 6 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion or 2 small onions, diced
- 2 medium stalks celery chopped
- 3 large cloves garlic minced
- 3/4 pound plum tomatoes aka Roma tomatoes, diced (this is about 6 small tomatoes)
- 1/3 cup vegetable stock
- 2 tablespoons capers drained and coarsely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons pine nuts toasted
- Small handful fresh basil
Instructions
- Toss the eggplant with 3 tablespoons oil and spread it out on a baking sheet. Roast until tender and starting to brown, about 20 to 25 minutes in a 425F oven, tossing once halfway through.
- While the eggplant roasts, heat the remaining 3 tablespoons oil in a large, deep skillet over medium to medium-high heat. Add the onion and celery and cook until softened and starting to brown in spots, about 8 minutes, stirring occasionally. Add the garlic and tomato and sauté until the garlic is fragrant, about 2 minutes, stirring constantly. Stir in the stock, turn the heat down to medium-low to low, cover the skillet, and cook until the tomatoes are starting to soften, about 8 minutes, stirring occasionally.
- Add the eggplant to the tomato mixture and cook (covered) over low until the eggplant is very soft and most of the liquid is absorbed, about 10 minutes, stirring occasionally.
- Add the vinegar, honey, salt, black pepper, and crushed red pepper flakes and cook (uncovered) until thickened, about 2 to 5 minutes.
- Serve warm, room temperature, or cold topped with pine nuts and basil.
Notes
- Vegan Version: Use a vegan sweetener (such as maple syrup, agave nectar, or sugar) instead of honey.
- Storage: Store this covered in the fridge for up to 5 days. You can freeze it in an airtight container for up to 6 months. Wait to add the fresh basil and pine nuts until right before serving.
- Serving Suggestions: This eggplant recipe is typically served as an appetizer, along with some kind of bread or cracker for spreading it on. But there are a ton of other ways you can enjoy it, including:
- Condiment - Spread it on a sandwich, wrap, taco, or burger.
- Topping - A spoonful of this rustic eggplant mix elevates the presentation of grilled steak, chicken, or fish.
- Tossed with pasta - Toss with chilled pasta and add bocconcini and olives for a pasta salad that's perfect for any summer potluck. Or toss with hot pasta and add a good glug of extra-virgin olive oil and a little freshly-shaved Parmesan cheese.
- Made into pizza - Use it as a pizza topping along with some fresh mozzarella cheese.
- As a salad - Serve it on a bed of greens topped with freshly-grated Parmesan cheese.
- Eat it as-is - It's a great side dish or chopped salad.
Nutrition
Calories: 188kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 241mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg