Tastings Sicilian Caponata
This is one of my favorite summer vegetable dishes to make because it captures the summer flavors of eggplant, peppers, tomatoes and marries them with capers, olives and pinenuts. The addition of raisins to balance the saltiness of the capers and olives and acidity of red wine vinegar creates a well-balanced dish that can be used as a tapenade on crostini or an accompaniment to seared fish. It's also great tossed in pasta or over an omelet.
Ingredients
- 1 large globe eggplant peeled and cut into 1/2-inch chunks (about 6 cups)
- Kosher salt
- 3/4 cup extra-virgin olive oil divided
- 1/2 large red onion 1/2-inch chopped
- 3 garlic cloves peeled, minced
- 4 plum tomatoes seeded, 1/2-inch chopped
- 1 sprig fresh oregano left whole
- 3 large celery ribs 1/4-inch chopped
- 1 each red bell pepper 1/2-inch chopped
- 1/2 cup pine nuts toasted
- 1/2 cup raisins soaked
- 1/2 cup capers rinsed and drained (see note)
- 6 green olives pitted and roughly chopped (see note)
- 1/4 cup red wine vinegar
- 2 tsp sugar
- 1/3 cup chopped fresh parsley
- 1/2 cup torn fresh basil
- 1/4 cup Extra Virgin Olive Oil
Instructions
- Place the eggplant with 1 tablespoon salt in a colander and let sit 20 - 30 minutes to draw out moisture. It will take you about this much time to prep and chop all of the other Caponata vegetables and place them in individual bowls.
- Take a handful of eggplant and squeeze the eggplant to release excess moisture. Place on paper towel. Put another paper towel on top and press dry.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring, until a little tender and lightly browned, about 3 minutes. Add the garlic and cook, stirring, for 2 minutes. Do not burn the garlic. Add a drizzle more olive oil, if needed.
- Add the tomatoes and oregano sprig and stir well. Cook for 5-7 minutes or until the tomatoes have softened and all the fond has released from the bottom of the pan. Remove to a large bowl and set aside. Remove and discard the oregano sprig.
- Wipe out the pan with a paper towel and drizzle about a teaspoon of oil in the pan. Add the celery and 1/4 teaspoon salt and spread in a single layer. Cook, tossing, until translucent, about 2 minutes. I prefer the celery to remain somewhat crunchy but if you don't like it crunchy just cook it a couple more minutes. Remove from the pan and add it to the bowl with the tomatoes, spreading out a little to release some heat.
- In the same pan, drizzle a teaspoon of oil and add the chopped red bell peppers. Cook, tossing occasionally, until lightly brown. Remove and add to the bowl of cooked vegetables.
- In the same pan, drizzle a teaspoon of oil and add half the eggplant in a single layer. Cook, tossing occasionally, until browned, about 2 minutes. Repeat with the remaining eggplant, working in batches. Remove each batch to the large bowl of cooked vegetables.
- To the large bowl, add the pine nuts, raisins, capers, olives, vinegar, sugar, parsley, and torn basil. Toss well.
- Add a up to 1/4 cup of extra virgin olive oil, just enough to add some fruitiness and bring the dish together.
- Taste and adjust for seasoning. It should be very balanced between salt, sweet and tart. Agrodolce.
- Serve room temperature with grilled crusty Italian bread drizzled with olive oil or serve on top of grilled seafood.
Notes
This is a very versatile dish and adapts very well to what is in season or what you have in your fridge. So have fun and experiment. Balance it to your liking and I promise you will make this often.
If you are using capers preserved in salt as I was, soak your capers in water for at least 5 minutes and rinse well.
Feel free to use any pitted green olive in oil or brine.
Tried this recipe?Let us know how it was!