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Eggplant Caponata

Easy Eggplant Caponata

Sweet, savory, tangy, and briny, this classic Sicilian eggplant dish hits all of the happy notes. Serve it up as an appetizer or as a topping for your favorite fish or meat dish.
Prep Time 15 minutes
Cook Time 34 minutes
Course Appetizer
Servings 4

Equipment

  • 1 Cutting Board
  • 1 large skillet with lid

Ingredients
  

  • 1 medium eggplant, cubed
  • 1/2 cup olive oil
  • 1 medium red onion, diced
  • 2 celery stalks, sliced
  • 1 tbsp tomato paste
  • 1 cup green olives, roughly chopped
  • 1 tbsp capers
  • 1 cup crushed tomatoes or freshly grated tomato
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • fresh black pepper to taste
  • 1/2 cup golden raisins
  • 1/4 cup pine nuts
  • basil sprig plus extra for serving

Instructions
 

  • Add the diced eggplant to a bowl with salt. Toss to combine.
  • Heat a large skillet over medium heat and add the olive oil. Allow it to heat through.
  • Add the eggplant. Let it pan fry for 10 minutes or until it is lightly golden. Remove from the pan.
  • Add the onions and celery. Let it cook for 5-8 minutes until the onion is translucent and the celery is becoming tender.
  • Add the olives, capers, and tomato paste and keep stirring.
  • Season with salt and freshly cracked black pepper.
  • Add the tomatoes, vinegar, and sprig of basil and stir. Cover with a lid and allow it to simmer for 10 minutes.
  • Add the eggplant back into the pan along with the raisins and pine nuts. Carefully stir to combine.
  • Let the caponata cook for an additional 5 minutes.
  • Remove from the heat and allow to cool. Stir in fresh basil before serving.
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