Yield
12 servings (serving size: 1/4 cup)
Becky Luigart-Stayner

How to Make It

Step 1

Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside.

Step 2

Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.

Step 4

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.

Step 5

Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in parsley. Serve warm or at room temperature.

Step 6

Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.

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