Sicilian Eggplant Relish Caponata Recipe

Name: Sicilian Eggplant Relish Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes; 2 tbsp (25 mL) salt; 1/3 cup (75 mL) olive oil; 4 stalks celery, trimmed, cut diagonally into 1/2-inch (1 cm) pieces, blanched; 4 cloves garlic, minced; 2 medium onions, thinly sliced; 2 cups (500 mL) passata (pureed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped; 1/2 cup (125 mL) large green olives, pitted and roughly chopped; 1/2 cup (125 mL) black olives, pitted and roughly chopped; 3 tbsp (45 mL) capers (preferably salt-packed, rinsed); 2 tbsp (25 mL) pine nuts, lightly toasted; 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry; 2 tbsp (25 mL) granulated sugar; 1/4 cup (50 mL) balsamic vinegar; Salt and freshly ground black pepper; 1/2 cup (125 mL) roughly chopped mint; 1/2 cup (125 mL) roughly chopped basil; Large baking sheet

Servings: persons

3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
2 tbsp (25 mL) salt
1/3 cup (75 mL) olive oil
4 stalks celery, trimmed, cut diagonally into 1/2-inch (1 cm) pieces, blanched
4 cloves garlic, minced
2 medium onions, thinly sliced
2 cups (500 mL) passata (pureed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
1/2 cup (125 mL) large green olives, pitted and roughly chopped
1/2 cup (125 mL) black olives, pitted and roughly chopped
3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
2 tbsp (25 mL) pine nuts, lightly toasted
2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) balsamic vinegar
Salt and freshly ground black pepper
1/2 cup (125 mL) roughly chopped mint
1/2 cup (125 mL) roughly chopped basil
Large baking sheet

1
Put cubed eggplant in a colander set in the sink.
2
Toss with the salt.
3
Set a plate on top of eggplant and add a weight.
4
Let stand 1 hour.
5
Preheat oven to 400F (200C).
6
Rinse eggplant under cold running water; drain and pat dry with paper towel.
7
Toss eggplant with 3 tbsp (45 mL) of the olive oil; spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown.
8
Set aside.
9
In a large skillet, heat remaining olive oil over medium heat.
10
Add celery, garlic and onions; cook for 6 minutes or until onions are softened.
11
Do not let garlic brown.
12
Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar.
13
Season to taste with salt and pepper.
14
Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
15
Stir in mint; cook 5 minutes longer.
16
Transfer to large serving dish.
17
Let stand at room temperature 2 hours to develop flavors.
18
Serve at room temperature, sprinkled with chopped basil.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes, 2 tbsp (25 mL) salt, 1/3 cup (75 mL) olive oil, 4 stalks celery, trimmed, cut diagonally into 1/2-inch (1 cm) pieces, blanched, and more.

Yes, Sicilian Eggplant Relish Caponata 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.

Sicilian Eggplant Relish Caponata

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