Sicilian Eggplant & Pine Nut Caponata Recipe
A Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce.
- Yield: Serves 4
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- Original Recipe: Serious Eats
- Untested
- Proven
- Tweak
Ingredients
- 1 cup pine nuts
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 small globe eggplant (about 500g), cut into 3/4-inch dice
- Kosher salt and freshly ground black pepper
- 4 spring onions, white parts only, sliced into 1/4-inch segments
- 1 rib celery, finely diced
- 1 red capsicum, cut into 1cm dice
- 4 medium cloves garlic, thinly sliced
- 2 tablespoons minced fresh mint leaves, plus more for garnish
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
Directions
- Toss pine nuts until golden brown and nutty, about 15 minutes.
- Heat 4 tablespoons oil over high heat and add eggplant, tossing occasionally, until completely softened and browned in spots (eggplant will initially absorb all of the oil then slowly release some of it), about 6 minutes.
- Push eggplant to the side and add 2 more tablespoons oil to the center. Add spring onions, celery, capsicum, and garlic and toss to combine with the eggplant. Cook, stirring and tossing frequently, until vegetables are softened and aromatic, about 3 minutes longer.
- Add reserved pine nuts, mint, parsley, tomato paste, ground cinnamon, raisins, capers, red wine vinegar, and balsamic vinegar and toss to combine. Drizzle in remaining olive oil and bring to a simmer, adding water a tablespoon at a time as necessary until caponata has a sauce-like consistency that is loose, but doesn't run freely over a plate. Season to taste with salt and pepper.
- With extra mint leaves and a drizzle of olive oil if desired. Serve with toasted bread or pasta.
