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Caponata Recipe (Sicilian Eggplant Relish)

Caponata is a delicious balanced sweet and sour Sicilian Eggplant Relish recipe that’s perfect food for any summer gathering.
Course Appetizer
Cuisine Sicilian
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 188kcal

Ingredients

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

Serving Suggestions:
  • Serve it with bread or crackers for dipping
  • Use it as a condiment on a sandwich, wrap, taco, or burger
  • Serve it as a topping for grilled steak, chicken, or fish
  • Toss it with pasta
  • Top a pizza with it and some fresh mozzarella cheese
  • Serve it on a bed of greens topped with fresh-grated Parmesan cheese
  • Or just eat it as-is like a 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