Sicilian Eggplant & Tuna Salad

Name: Sicilian Eggplant & Tuna Salad
Yield: Serves 8
Cuisine: Italian
Ingredients: ¾ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 yellow onion, chopped; ¼ cup red wine vinegar; 1 tbsp. sugar; 3 ribs celery, chopped; 2 eggplants, peeled and cut into small cubes; ¾ cup capers, drained; 1 tbsp. pine nuts; 1 6-oz. can oil-packed tuna, drained and broken up with a fork; Leaves from ½ bunch fresh flat-leaf parsley, finely chopped; 1 tomato, coarsely chopped (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

One of Sicily’s most famous dishes, caponata is a relish-like eggplant salad with an agrodolce—“sour-sweet”—flavor. Numerous versions of this salad are found on the island, many of which include seafood. Here, tuna, a Sicilian pantry staple, is added.

Ingredients

¾ cup extra-virgin olive oil
2 eggplants, peeled and cut into small cubes
3 ribs celery

Europe
Italy
Pescatarian
Gluten-free
Mediterranean
Sicily

Method

Heat oil in a 12″ skillet over medium-high. Add eggplant and cook until golden, about 10 minutes. Using a slotted spoon, transfer eggplant to a bowl. Reduce heat to medium-low, add celery, onion, salt, and pepper and cook, covered and stirring occasionally, until vegetables are soft, about 15 minutes. Add tomato, if using, to skillet. Cover skillet and cook 10 minutes more