Caponata

Name: Caponata
Yield: Makes 4½ cups
Ingredients: 1 eggplant, peeled and cubed; 1 teaspoon salt; ¼ cup extra-virgin olive oil, divided; 1 small onion, chopped; 1 red, yellow, or orange bell pepper, chopped; 1 red, yellow, or orange bell pepper, chopped; 1 red, yellow, or orange bell pepper, chopped; 3 small celery stalks, thinly sliced; 2 garlic cloves, minced; ¼ teaspoon crushed red pepper flakes; 6 to 8 large (1½ pounds) plum tomatoes, seeded and chopped; 2 tablespoons tomato paste; 2 tablespoons sherry or red wine vinegar; 2 tablespoons sherry or red wine vinegar; ¼ cup golden or dark raisins; ¼ cup golden or dark raisins; ¼ cup sliced kalamata olives; 2 tablespoons capers, rinsed and drained; 1 tablespoon honey; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint; Toasted pine nuts (optional)

Preparation info

Makes
4½
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Caponata shares a lot of the same ingredients with ratatouille, except that it has more of a sweet-and-sour flavor, while ratatouille is all savory. The flavors marry well when refrigerated overnight, and you can serve it chilled or at room temperature. Use the relish as a topping for bruschetta or toasted baguette slices.

Ingredients

1 eggplant, peeled and cubed
1 teaspoon salt
¼ cup extra-

Starter
Vegetarian
Gluten-free

Method

Place eggplant in a large bowl and sprinkle with 1 teaspoon salt, tossing to coat. Set aside for 20 to 30 minutes. (Meanwhile, prep the rest of the ingredients. Salting the eggplant is optional but can remove excess bitterness.) Drain the brine from the bottom of the bowl. Pat eggplant dry with paper towels.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add eggplant.