Eggplant Caponata
Becky Luigart-Stayner
Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers. Serve with sliced fresh Italian bread or pita bread.
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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tonikitchen's Review
Since other reviewers thought this was too sweet I reduced the sugar to 1 t. and also added a little cumin and red pepper for a little more zip.
Stacey76's Review
Was much too sweet with suggested sugar. Tried to add more vinegar. It was then very strongly sweet and sour. I think I simply prefer ratatouielle.
dgitlin612's Review