Sicilian Eggplant Caponata
This authentic Eggplant Caponata is a vibrant Sicilian sweet and sour relish. Featuring roasted eggplant, raisins, capers, and tomatoes, it's the perfect make ahead appetizer for spreading on crostini. Flavors improve overnight!
Ingredients
For the Roasted Eggplant:
- 1 large eggplant 1.5 lbs, diced
- 2-3 tbsp olive oil
- Salt and pepper
For the Caponata:
- 3 tbsp golden raisins
- 3 tbsp sherry vinegar
- 2 tbsp capers drained
- 2 tbsp extra virgin olive oil
- ½ medium yellow onion chopped
- 1 celery stalk diced
- 1 red bell pepper diced
- ½ tsp sea salt
- 1 tbsp tomato paste
- 3 garlic cloves minced
- 1 lb fresh tomatoes diced (or 1 can diced tomatoes, drained)
- ½ tsp cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil for garnish
- Crostini or crusty bread for serving
Instructions
- Roast Eggplant: Preheat oven to 425°F. Toss diced eggplant with oil, salt, and pepper. Roast 25-30 mins until golden. Set aside.
- Soak Raisins: Combine raisins, vinegar, and capers in a bowl. Set aside.
- Cook Vegetables: Heat 2 tbsp oil in a large skillet over medium. Cook onion and celery for 8 mins. Add bell pepper and salt; cook 8 more mins until soft.
- Make Sauce: Add tomato paste and garlic; cook 30 sec. Add diced tomatoes and sugar. Simmer 8-10 mins until saucy.
- Combine: Add roasted eggplant, raisin mixture (with liquid), and black pepper. Stir and simmer 5 mins.
- Finish: Remove from heat. Stir in parsley. Season to taste.
- Rest & Serve: Cool to room temp, then refrigerate for best flavor (ideally overnight). Serve garnished with basil and crostini.
Notes
- Flavor Development: Caponata is best made 1-3 days ahead. The sweet sour "agrodolce" flavor deepens over time.
- Serving: Great as a dip, on crostini, over grilled meats/fish, or tossed with pasta.
- Storage: Keep in an airtight container in the fridge for up to 5 days.