Recipes

Eggplant Caponata

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This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Although pistachios are not traditional in this quintessential Sicilian recipe, they add vivid color and texture to the dish. Feel free to leave the out though.

TT Test Kitchen Tip: Serve leftover caponata on toasted pieces of baguette for a quick and flavorful snack.

Eggplant Caponata

Yield: 4 servings

Cook Time: 1 hour 40 minutes plus overnight refrigeration

Ingredients

1 Italian eggplant (about 1 pound), coarsely chopped

Kosher salt

3 tablespoons extra-virgin olive oil

1 small yellow onion, thinly sliced (about 1 cup)

1 celery rib, thinly sliced (about ½ cup)

1 garlic clove, thinly sliced

2 ripe Roma tomatoes--cored, peeled and chopped

3 tablespoons tomato paste

2 teaspoons granulated sugar

1 tablespoon salt-packed or brine-cured capers, soaked in water for 5 minutes and drained

2 tablespoons balsamic vinegar

¾ cup water

Salt and freshly ground black pepper

¼ cup finely chopped pistachios

Directions

1. In a colander set over a large bowl, toss the eggplant with 2 teaspoons kosher salt. Set aside for 1 hour, discard the liquid, then rinse and pat the eggplant dry. Set aside.

2. In a large skillet set over medium heat, combine the olive oil, onion and celery. Cook for 8 minutes, then stir in the garlic and reserved eggplant and cook until browned, about 10 minutes. Add the tomatoes, tomato paste and sugar to the pan and cook for 2 minutes, stirring often, until the tomatoes begin to break down. Stir in the capers, balsamic vinegar and water and season with salt and pepper. Cook over medium-low heat for 20 minutes, stirring frequently, until all the vegetables are tender and the mixture is thick. Season with salt and pepper and set aside to cool. Place in a container with a tight-fitting lid and refrigerate overnight. Sprinkle with the pistachios and serve at room temperature.

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