Authentic Sicilian Caponata
The Best Summer Eggplant Recipe
Our Italian chefs put together an authentic Sicilian Caponata recipe that'll be a hit at your next gathering. Eggplant caponata is a unique and flavorful side dish that fantastically pairs with sourdough focaccia or acts as an authentic topping for meat or fish. Really elevating your ingredients for your eggplant caponata by using ingredients grown within the region!
Eggplant Caponata is one of the best summer eggplant recipes because it's light and usually served cold. Did you know eggplant caponata was created to substitute a popular fish caught off the shores of Sicily? The masterful chefs found you can replace the fish with an eggplant and still capture the same beautiful taste.
For the Eggplant Caponata
- 3/4 cup Marino Organic Monte Iblei Sicilian Olive Oil (you may need more)
- 2 Eggplants, medium diced
- 1 Onion, medium diced
- 1 Red bell pepper, medium diced
- 1 Green bell pepper, medium diced
- 1 Yellow bell pepper, medium diced
- 2 Fresh Tomatoes, diced
- 1/4 cup Golden Raisins, roughly chopped (optional)
- 4 cloves Garlic, chopped
- 3-4 tablespoons Marino Wild Harvested Salted Capers
- 3 tablespoons Ritrovo Selections Tomato Balsamic Vinegar or red wine vinegar
- 3 tablespoons Dr. Pescia Acacia honey
- 1/4 cup Pine Nuts, toasted
- 1/2 cup fresh chopped Basil
- 1/4 cup fresh chopped Parsley
- Salt and Pepper, to taste
- Pinch red pepper flakes Michele Ferrante Hot Controne Pepper
- Parmesan cheese for garnish
For the Sautéed Sicilian Caponata
- Heat about 1/2 of the olive oil (to start) in a large pot.
- Add the eggplant and onion. Cook for about 10 minutes uncovered. The eggplant should start to release moisture and begin to brown. Stir as needed.
- Add in all of the bell peppers, tomatoes, raisins (if using), garlic, and capers. Stir to combine and cook, covered, for 10 minutes. Uncover and stir, then cook uncovered for another 15-20 minutes until all vegetables are tender.
- Stir in vinegar and honey (or sugar) and cook for a few minutes more.
- Turn off the heat and stir in the pine nuts and fresh basil and parsley.
Add red pepper flakes salt and pepper to taste.
- Garnish with chopped parsley and a little Parmesan cheese. Serve hot or at room temperature with bread, chicken, or fish. For a vegetarian meal option, try it with panelle (chickpea fritters).