Sicilian Caponata

Caponata is a great party dish. Serve with crostini or crackers or make it a flavorful addition to charcuterie boards. Caponata is also delicious on pizza or as a sandwich filling!

Prep Time: 30 minutes        Cook Time: 30 minutes       Cooling Time: 30 minutes

WHAT YOU NEED:

1 medium eggplant (3/4 – 1 lb.), peeled and cut into ½ inch cubes

1 medium carrot, peeled and cut into ½ inch pieces

1 celery stalk, leaves removed and cut into ½ inch pieces

1 small onion, chopped

2 Tbsp. olive oil

1 – 2 cloves garlic, minced

1 – 14.5 oz. can diced tomatoes

3 Tbsp finely chopped dried apricots or golden raisins

2 Tbsp. white or red wine vinegar

1 - 1½ tsp. salt

¼ - ½ tsp. red pepper flakes (or to taste)

¼ tsp. ground cloves

1/3 cup unsalted pistachio nuts or pine nuts, toasted (roughly chop the pistachios)

Olive oil to drizzle

MAKING IT:

Cut up the eggplant, carrots, celery, and onion as directed above.  

Heat olive oil in a large skillet over medium heat.  Add carrots, celery and onions to the skillet. Sauté for about 5 minutes until softened.  Add minced garlic and sauté for 1 minute more, being careful not to brown the garlic. Add eggplant and continue sauteing for about 8 - 10 minutes over medium heat until the eggplant just begins to soften.

Add tomatoes, apricots, vinegar, salt, red pepper flakes and cloves.  Stir well and simmer uncovered over medium-low heat for about 15 - 20 minutes, stirring frequently. Add additional water if mixture becomes too dry or if you desire a “saucier” caponata. The eggplant cubes should be tender but retain their shape.

Remove skillet from heat; season with additional salt and pepper flakes if needed.  Cool caponata for about 30 minutes.  Spoon into a bowl or shallow dish.

While caponata is cooling, in a small pan toast nuts over low heat until golden; roughly chop the nuts. Set aside about 1 tablespoon of the chopped nuts to sprinkle on top and stir the rest into the caponata. Drizzle with a bit of olive oil. Serve caponata immediately or refrigerate to enjoy later.  Makes about 3 cups.

NUTRITION:

Nutrition Information per serving (1/4 cup): 60 Calories; 4 Total Fat; (1.5g Sat Fat; 0g Trans Fat); 0mg Chol; 300mg Sodium; 6g Total Carb; (2g Fiber; 3g Total Sugars; 0g Added Sugars); 1g Protein; 20% DV Vitamin A

TIPS:

Add more water and/or vinegar during cooking to make caponata saucier, if desired.