Sicilian Caponata with Toasted Pine Nuts and Golden Raisins
This Sicilian Caponata recipe is a harmonious blend of sweet and sour flavors, featuring eggplants, tomatoes, and a rich mix of pine nuts and golden raisins, creating a delightful mediterranean side dish.
Equipment
- Baking sheet
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 2 large eggplants about 2 pounds or 900g, cut into 1-inch cubes
- 1/4 cup olive oil 60ml
- 1 large onion diced, about 1 cup or 150g
- 3 stalks celery about 1 cup or 150g, diced
- 1 red bell pepper red bell pepper diced, about 1 cup or 150g
- 3 cloves garlic minced
- 1 can crushed tomatoes 14 ounces or 400g
- 1/4 cup red wine vinegar 60ml
- 2 tbsp capers rinsed and drained
- 1/4 cup green olives pitted and chopped, about 30g
- 1/4 cup golden raisins about 40g
- 1/4 cup toasted pine nuts about 35g
- 2 tbsp sugar 25g
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the eggplant cubes on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the eggplant is tender and golden brown, stirring halfway through the cooking time.
- While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion, celery, and red bell pepper, cooking until they are softened, about 10 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the crushed tomatoes, red wine vinegar, capers, green olives, golden raisins, toasted pine nuts, sugar, and dried oregano. Bring the mixture to a simmer.
- Once the eggplant is done roasting, add it to the skillet with the tomato mixture. Stir to combine all the ingredients well.
- Simmer the caponata for 15 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and pepper to taste.
- Garnish with fresh basil leaves before serving. The caponata can be served warm, at room temperature, or cold.
Notes
Caponata can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
For a richer flavor, consider adding a tablespoon of caper brine or a few anchovy fillets to the skillet with the tomatoes.
Toasting the pine nuts adds a deeper flavor to the dish; be careful to watch them closely in a dry skillet as they can burn quickly.
This caponata is versatile and can be served on crostini, as a side to grilled meats, or even as a hearty sauce for pasta.