An irresistibly tangy Sicilian dish, this eggplant caponata is filled with fresh summer vegetables in a boldly seasoned sweet and sour sauce. While there can never be too many dips to round out a meal, a sauce crammed with mouthwateringly tender vegetables is a reason to celebrate. Serve a scoop on toasted crostini with a grating of pecorino romano for a scrumptious alternative to bruschetta, stir it into al dente noodles for a flavorful veggie-packed pasta sauce, or enjoy it as a summer side dish and watch as guests spoon it onto grilled chicken and roasted potatoes.
What is eggplant caponata?
Eggplant caponata is a Sicilian relish of fried or roasted eggplant, celery, tomato sauce, olive oil, olives, and capers in an agrodolce sauce. A traditional sweet (dolce) and sour (agro) sauce in Italian cooking, this sauce is made by cooking vinegar and sugar with vegetables until it becomes a saucy condiment. The roasted eggplant cooks down until silky while the celery maintains a tender-crisp bite. Golden raisins and salty capers serve to further highlight the sweet and sour balance.
What is the difference between ratatouille and caponata?
While both rustic, Mediterranean-style stews contain eggplant, tomatoes, and other summery vegetables, they are very different dishes. Hailing from Sicily, caponata is more of a relish with a sweet and sour sauce. Made famous in the United States by an ambitious cartoon rat, ratatouille is a comforting French Provençal stew made with eggplant, tomatoes, zucchini, red bell pepper, onion, garlic, and herbs. The beautiful, layered casserole depicted in the movie would be considered a tian, where thinly sliced vegetables are layered in neat rows over tomato sauce in a casserole dish. The texture of traditional, rustic ratatouille is much softer and creamier than a caponata. It also does not contain the vinegar, sweeteners, or briny olives that make caponata unique.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
Ingredients
- 1
large eggplant, cut into 1-inch cubes
- 1
red bell pepper, cut in quarters, core and seeds removed
- 1/4 c.
olive oil, divided
- 2 tsp.
kosher salt, divided
- 1 tsp.
freshly ground black pepper, divided
- 1
medium yellow onion, diced
- 2
stalks celery, diced
- 4
garlic cloves, finely chopped
- 1 tsp.
dried oregano
- 1
14-ounce can crushed tomatoes
- 1/2 c.
pitted green olives, coarsely chopped
- 1/3 c.
golden raisins
- 3 tbsp.
red wine vinegar
- 2 tbsp.
capers, drained
- 1 tbsp.
granulated sugar
- 1/4 c.
chopped fresh parsley
Toasted bread, to serve
- Nutrition Information
- Per Serving (Serves 6)
- Calories198 Fat11 gSaturated fat2 gTrans fat0 gCholesterol0 mgSodium643 mgCarbohydrates18 gFiber7 gSugar16 gProtein3 gVitamin D0 mcgCalcium67 mgIron2 mgPotassium656 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Step 2On the prepared baking sheet, place the eggplant and bell pepper and toss with 2 tablespoons of oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Roast until the eggplant is golden and tender, 20 to 25 minutes, stirring halfway through.
- Step 3When cool enough to handle, dice the red bell pepper into ¼-inch pieces.
- Step 4In a medium Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, celery, the remaining 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, until golden, 5 to 7 minutes. Stir in the eggplant and the bell pepper until well combined. Add the garlic and oregano and cook until fragrant, 30 seconds to 1 minute. Stir in the tomatoes, olives, raisins, vinegar, capers, and sugar. Bring to a simmer and cook on medium-low heat, stirring frequently, for 10 minutes. Stir in the fresh parsley.
- Step 5Serve hot, cold, or room temperature on toasted bread, if you like.
Tip: Give your caponata more texture by stirring in 1/4 cup toasted pine nuts or slivered almonds.
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