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Eggplant Caponata

Eggplant Caponata

INGREDIENTS

This recipe features Filippo Berio Extra Virgin Olive Oil

  •  8 tablespoons, and as needed Filippo Berio Extra Virgin Olive Oil
  • 4 each garlic cloves, peeled and smashed
  •  1 each hot pepper, small crushed (optional)
  •  1 medium onion, trimmed and medium-diced
  •  1 medium eggplant, trimmed and medium-diced
  •  4 stalks celery, washed, trimmed and medium-diced
  •  4 each San Marzano canned tomatoes, drained of juice and rough chopped
  •  1 teaspoon Kosher salt, to taste
  •  4 tablespoons pine nuts
  •  4 tablespspoons raisins, golden or dark
  •  2 tablespoons of capers in vinegar, drained

DIRECTIONS

Course: Appetizers & Snacks

Prep: Easy

Serves: N/A

Method: Stove Top Cooking

  1.  Heat olive oil in a large sauté pan over medium heat. Add garlic and cook just until aroma is apparent, then add hot pepper if using, and onions. Sweat until onions begin to turn soft and translucent but without color, approximately 10 minutes.
  2. Add diced eggplant and a small amount of olive oil if necessary to gently coat the eggplant. Cook while tossing together with the onions for 12-15 minutes until eggplant is soft and onions are very soft.
  3.  Add celery and tomatoes and cook an additional 10-15 minutes until the mixture is moist, soft and well mixed. Season to taste with salt and reduce, as needed to a jam-like consistency.
  4. Add the pine nuts, raisins and capers, and toss to mix well. Adjust seasoning with additional salt to taste sas needed. Remove from heat, cool slightly and serve warm or at room temperature. Alternatively, Caponata may be eaten cold.

Recipe provided by Francesco Tonelli.