Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Time: 50 minutes. Caponata, a sweet, tangy Sicilian eggplant-pepper relish, tastes downright addictive spooned over toasts with mild, creamy ricotta cheese.

This Story Originally Appeared On sunset.com

Gallery

Credit: Lisa Romerein; Styling: Rori Trovato

Recipe Summary

Yield:
Makes 5 cups (enough for 12 servings, plus leftovers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

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  • Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

  • In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

  • Serve caponata with ricotta on the toasted bread.

  • Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

275 calories; calories from fat 59%; protein 8.2g; fat 18g; saturated fat 3.2g; carbohydrates 29g; fiber 2.8g; sodium 715mg; cholesterol 10mg.
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