Caponata With Pine Nuts And Raisins Recipe

Name: Caponata With Pine Nuts And Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil (divided); 2 eggplants, diced (4-5 cups); 3 large garlic cloves, minced; 3 medium onions, chopped; 3 celery ribs, diced; 1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped; 1/3 cup red wine vinegar; 2 tablespoons sugar; 1/3 cup raisins; 1/4 cup pine nuts, toasted (1 1/2 oz); 1/2 cup pitted green olives, sliced; 1/3 cup drained capers, rinsed; 1/4 teaspoon crushed red pepper flakes; salt & freshly ground black pepper, to taste

Servings: persons

4 tablespoons olive oil (divided)
2 eggplants, diced (4-5 cups)
3 large garlic cloves, minced
3 medium onions, chopped
3 celery ribs, diced
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
1/3 cup red wine vinegar
2 tablespoons sugar
1/3 cup raisins
1/4 cup pine nuts, toasted (1 1/2 oz)
1/2 cup pitted green olives, sliced
1/3 cup drained capers, rinsed
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

1
Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
2
Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
3
Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
4
When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.

431

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 4 tablespoons olive oil (divided), 2 eggplants, diced (4-5 cups), 3 large garlic cloves, minced, 3 medium onions, chopped, and more.

Yes, Caponata With Pine Nuts And Raisins falls under the General 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 Pine Nuts And Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions