Sicilian Eggplant Caponata
Sicilian Eggplant Caponata
By Chef Katie Mae
Makes 2–4 servings | Ready in 20 minutes | Stores 5 days in fridge
INGREDIENTS
- 1 bulb of eggplant, diced (1 lb)
- 1 tablespoon salt-free seasoning (I use Benson’s Table Tasty)
- 1 onion, diced (6 oz)
- 2 ribs celery, diced (2 oz)
- 3 garlic cloves, minced
- 2 small cluster or Roma tomatoes, diced (8 oz)
- 2 tablespoons sliced olives or capers, rinsed* (optional)
- ¼ cup raisins (1.5 oz)
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 red bell pepper, diced (6 oz)
- 2 tablespoons minced fresh mint leaves, plus more for garnish
- 2 tablespoons minced fresh basil leaves, plus more for garnish
- ¼ cup pine nuts, toasted (1.2 oz)
DIRECTIONS
- Place the eggplant in a colander, season liberally with the salt-free seasoning, and toss to combine. Let the eggplant stand for 30 minutes, and then use a paper towel to press the excess moisture out of the eggplant.
- In a large skillet over medium-high heat, add the eggplant, onion, celery, and garlic. Cover and dry-sauté for 5 minutes.
- Stir in the tomatoes, olives, raisins, red wine vinegar, and balsamic vinegar. Reduce the heat to low-medium, cover and simmer for 5 minutes, or until the eggplant is very tender. The mixture should be saucy with the veggies starting to breakdown.
- Turn off the heat. Stir in the bell pepper and fresh herbs. Let the dish sit uncovered for a few minutes to let the flavors meld.
- Top individual servings with pine nuts and extra herbs.
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