Caponata with Pecorino Romana Recipe

Name: Caponata with Pecorino Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup raisins; 3/4 cup plus 2 tablespoons fruity olive oil, or more if needed; 1/2 fresh rosemary sprig; 1 large firm Italian eggplant, peeled and cut into 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup dry white wine, such as Sauvignon Blanc; One 14.5-ounce can fire-roasted diced tomatoes, drained; 1 medium red onion, cut into large chunks; 3 garlic cloves, minced; One 8-ounce jar roasted red bell peppers, rinsed and coarsely chopped; 1/2 cup pitted green olives, such as Manzanilla, halved; 1/2 cup fresh basil leaves, torn; Pecorino Romano cheese, shaved with a vegetable peeler

Servings: persons

1/3 cup raisins
3/4 cup plus 2 tablespoons fruity olive oil, or more if needed
1/2 fresh rosemary sprig
1 large firm Italian eggplant, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup dry white wine, such as Sauvignon Blanc
One 14.5-ounce can fire-roasted diced tomatoes, drained
1 medium red onion, cut into large chunks
3 garlic cloves, minced
One 8-ounce jar roasted red bell peppers, rinsed and coarsely chopped
1/2 cup pitted green olives, such as Manzanilla, halved
1/2 cup fresh basil leaves, torn
Pecorino Romano cheese, shaved with a vegetable peeler

1
Preheat the oven to 300F.
2
Put the raisins in a ramekin and pour in 1/2 cup of the oil to cover and 1 tablespoon water.
3
Toss in the rosemary.
4
Cover with aluminum foil and bake until the raisins are plump and the oil takes on some raisin color, 30 minutes.
5
Remove from the oven and set aside to cool.
6
Put a large, deep skillet over medium-high heat and coat with 1/4 cup of the oil.
7
When the oil is shimmering, add the eggplant and cook, stirring often, until it gets soft and brown, 3 to 5 minutes; season with salt and pepper.
8
Feel free to add a little more oil to the pan if the eggplant is looking too dry.
9
Pour in the wine and cook until evaporated, about 30 seconds.
10
Add the tomatoes, stirring to incorporate.
11
Simmer for 5 minutes or until the mixture loses some of its moisture and the ingredients meld together.
12
Scrape the eggplant mixture into a bowl.
13
Wipe out the pan with paper towels and return to medium-high heat.
14
Drizzle with the remaining 2 tablespoons oil.
15
Add the onion and saute until soft, 3 to 5 minutes; season with salt and pepper.
16
Add the garlic and saute until fragrant, 1 minute.
17
Scrape the onion mixture into the bowl with the eggplant.
18
Add the red peppers, olives, and raisins with a few tablespoons of the raisin oil.
19
Discard the rosemary.
20
Toss in the basil and mix everything together.
21
Serve topped with cheese shavings.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup raisins, 3/4 cup plus 2 tablespoons fruity olive oil, or more if needed, 1/2 fresh rosemary sprig, 1 large firm Italian eggplant, peeled and cut into 1/2-inch pieces, and more.

Yes, Caponata with Pecorino Romana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caponata with Pecorino Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions