This tasty caponata recipe is a Sicilian specialty of onions, eggplant, olives, and tomatoes, for the perfect accompaniment to any dish.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Ingredients
3tablespoonsavocado oil
1medium size skin-on eggplant, cut into 1” pieces
3tablespoonsolive oil
1peeled julienne white onion
2thinly sliced ribs of celery
3thinly sliced garlic cloves
1cupsliced green olives
2tablespoonscapers
2/3cupwhite wine vinegar
2tablespoonssugar
1cupcrushed tomatoes
2heaping tablespoons tomato paste
1cupcherry tomatoes, sliced in half
2tablespoonschopped fresh basil
sea salt and pepper to taste
Instructions
Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.
Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.
Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.
Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
Add in the olives, capers, vinegar, and sugar and stir to combine.
Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.
Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.
Serve, can, or place in the refrigerator until you are ready to use it.
Notes
Make-Ahead: You can make this up to 1 day ahead of time. I prefer to serve it on the same day so the eggplant does not break down too much.How to Store: Cover the caponata and keep it in the refrigerator for 5 days. You can also can the caponata under 10 pounds of pressure for 30 minutes. This will not freeze well.How to Serve: You can serve it cold, room temperature, or hot. If you want to serve it hot, add the desired amount to a small saucepan and heat over low heat until hot.You can eat the skin on eggplant if it’s smaller. The bigger older eggplant tender to have tough skin.Feel free to add 3 roughly chopped anchovies or 2 tablespoons of pine nuts to the caponata.Herbs that work well in this are basil, oregano, thyme, and parsley.Other high smoke-point oils are vegetable, canola, or grapeseed.Can this caponata for 30 minutes at 10 pounds of pressure.