Caponata
A Sicilian eggplant relish with sweet and sour flavors.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the eggplant cubes in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out bitterness. Rinse and pat completely dry with paper towels.
- 2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat. Fry the eggplant cubes in batches until browned and tender. Remove to a paper towel-lined plate.
- 3
In the same skillet, add the remaining 1 tbsp olive oil. Add the chopped onion and celery, sautéing for 5-7 minutes until softened.
- 4
Stir in the diced tomatoes, chopped olives, capers, red wine vinegar, and sugar. Bring the mixture to a simmer.
- 5
Return the fried eggplant to the skillet. Reduce the heat to low, cover, and let the mixture simmer gently for 15-20 minutes, stirring occasionally, until it thickens into a rich relish.
- 6
Season with salt and pepper to taste. Let the caponata cool to room temperature before serving (it tastes best at room temp or slightly chilled), garnished with fresh basil.
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