Indulge in the flavors of Sicily with this exquisite Italian Eggplant Caponata. Caponata is a time-honored Italian dish consisting of cooked eggplant, onions, celery, tomatoes, and other vegetables and then infused with the briny essence of olives, capers, and richness of olive oil. There are numerous regional variations of caponata, with some including pine nuts, raisins, and carrots. And we love its versatility; it serves as a delectable topping for bruschetta, a quick and satisfying pasta sauce, or a tangy condiment for grilled meats.
INGREDIENTS:
1 large eggplant (1 to 1 1/2 pounds), diced into 1/2 to 1-inch cubes (skin on)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 medium onion, diced
3 stalks celery, diced
2 large cloves garlic, minced
1 15-ounce can diced plum tomatoes
1/2 cup Kalamata olives (or a mix of green and black olives), pitted and roughly chopped
1/2 cup jarred roasted red bell peppers, diced
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
Fresh basil for serving, chopped, and a few sprigs for garnish
METHOD:
Place the diced eggplant in a colander. Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Allow the eggplant to sit for 30 minutes. Rinse the eggplant to remove the salt. Pat eggplant dry with paper towels and set aside.
In a large heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery to the skillet and cook until softened about 7 minutes. Add the garlic and cook for another minute. Transfer the mixture from the skillet into a bowl and set aside.
Add the remaining tablespoon of olive oil to the skillet. Stir in the eggplant and cook until softened and lightly browned, about 10 minutes.
Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and the remaining 1/2 teaspoon of kosher salt. Bring the mixture almost to a boil, then immediately reduce heat to low. Continue to simmer the mixture until all of the vegetables have softened, about 20 minutes.
Allow caponata to cool to room temperature before serving. If serving cold, cover and refrigerate. Stir in or top with fresh basil before serving.
