Sicilian Eggplant Caponata
Eggplant Caponata is a side dish and/or appetizer made with pignoli nuts, olives, capers, celery and raisins in a tangy sweet and sour sauce.
Preparation time: 40 mins
Cooking time: 20 mins
Total time: 60 mins
Serves: 10
Ingredients:
Cooking Steps:
- Cut the eggplants into cubes approx 1 inch in size. Do not peel the eggplants.
- Add 2 tablespoon kosher salt to the eggplants and mix well and leave for 5 mins.
- Then put the eggplants in a colander, place a clean plate on top and add 2 kg weight on top and leave for 20 mins.
- Adding salt will help reduce the eggplant bitterness and also drain excess liquid from the eggplants.
- After 20 mins thoroughly wash the eggplants and put them back in the colander and add weight on top to remove excess water.
- In the meantime heat oil in a wide sauté pan. I usually use nonstick pan for easy clean up.
- Once the oil is hot, add red chili flakes and garlic and sauté for 1 min. Ensure that garlic does not burn. Reduce heat accordingly.
- Next, add chopped celery (I remove the veins using a peeler and chop them roughly 1 inch cubes) and fry them for 5 mins
- Once the celery have become tender, then add cubes or slices red onions and sauté for 3 mins and remove the mixture from the pan.
- Now Add 2 tablespoon olive oil to the pan to shallow fry the eggplants.
- Once the oil is hot, add drained eggplant to the oil and shallow fry for 5-7 mins.
- When eggplant becomes light golden, add chopped tomatoes (I keep them 1 inch in size) and tomato sauce and sauté for another 2-3 mins.
- You can now add the garlic celery onion mixture back to pan and mix
- Add the capers drained celery, raisins (if using), olives, capers, vinegar, and sugar.
- Simmer until flavors have melded, about 3 minutes.
- Taste and add more salt, vinegar, sugar, or red pepper flakes as needed.
- Transfer to a serving dish or resealable container. Caponata tastes best the day after it is made.
- Serve cold or room temperature.