Eggplant Caponata

Name: Eggplant Caponata
Yield: Serves 8–10
Cuisine: Italian
Ingredients: 2 teaspoons unsweetened cocoa powder; ¼ cup capers; ½ cup red wine vinegar; 1 teaspoon ground cinnamon; Generous drizzle of runny honey; Grated zest and juice of 2 lemons; 1–2 pinches of dried oregano and dried thyme; 1–2 pinches of dried oregano and dried thyme; Kosher salt; ¼ cup or so tomato paste; ½ cup pine nuts; ¼ cup raisins; 1 heaping cup pitted green olives, such as Castelvetrano or Spanish; 1 heaping cup pitted green olives, such as Castelvetrano or Spanish; ½ cup or so tomato purée; 1 heaping cup pitted green olives, such as Castelvetrano or Spanish; 1–2 yellow onions, finely diced; 4–5 cloves garlic, chopped; 2 summer squash; ½ cup extra-virgin olive oil; 1–2 fresh chiles, chopped, or 2 pinches of red chile flakes; 1–2 fresh chiles, chopped, or 2 pinches of red chile flakes; 3–4 celery ribs; 2 sweet peppers, seeded and chopped; 2–4 medium-size eggplants

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Similar to ratatouille, this Sicilian eggplant dish is both sweet and sour and is a great way to utilize much of summer’s bounty. Our version is loaded with produce that is prime on the farm when eggplant is ready for picking, such as summer squash and peppers. If you don’t have the full gamut of produce listed here, feel free to omit a vegetable or two—but definitely not the eggplant!

We love taking a pint of this caponata along on picnics to accompany a spread of cheeses and charc

Ingredients

Europe
Italy
Snack
Stew
Mediterranean
Gluten-free
Vegetarian
Summer

Ingredients

Method