Caponata
This Caponata dish is so delicious, healthy, and also versatile. With fresh vegetables, this is a great Sicilian recipe to make often.
Ingredients
- 1 large eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
- 6 tbsp. olive oil, divided tips & tricks
- ground Himalayan sea salt, to taste and divided
- 2 cups white onions, chopped
- 1 cup celery, washed and thinly sliced tips & tricks
- 1 cup red peppers, chopped
- 1 cup yellow peppers, chopped
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 2 cups Roma tomatoes (about 5), blanched, seeded and diced tips & tricks
- 1/2 cup stuffed Queen green olives, sliced
- 1/4 cup dry red wine
- 2 tbsp. balsamic vinegar
- 2 tbsp. capers, rinsed and drained
- 1/2 tsp. red pepper flakes, or to taste
- 1/2 tbsp. raw sugar
- 1 large bay leaf
- 1 tbsp. parsley, chopped tips & tricks
- 1 tbsp. oregano leaves, chopped tips & tricks
- 1 tbsp. basil leaves, chopped plus more for garnish
Directions
- Preheat oven to 425º and line a large baking sheet with parchment paper.
- In a bowl, add eggplant cubes and drizzle on oil; toss to coat. Generously season with ground sea salt.
- Spread the cubes on the prepared baking sheet and roast for 30 minutes, flipping them and rotating the pan halfway through cooking. Remove from the heat to cool off.
- In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add onion and celery; season with salt. Cook for 8 minutes or until softened.
- Add peppers and season with freshly ground black pepper; stir and cook until tender, about 5 minutes. Add garlic and sauté for 30 seconds.
- Add tomato paste and stir to coat before adding tomatoes, olives, wine, balsamic vinegar, capers, red pepper flakes, raw sugar, and bay leaf. Stir to combine, bring to a simmer, reduce heat to medium-low and cook gently for 10 to 12 minutes.
- Stir in roasted eggplant cubes and cook for an additional 5 minutes.
- Remove and discard bay leaf. Add parsley, oregano, and basil; taste and adjust seasoning if needed. Transfer to a serving bowl, garnish with basil leaves and serve immediately.