30 minutes
A traditional Sicilian dish made with eggplant, pine nuts, and a mix of vegetables and herbs.
Pine Nuts, toasted
cups
Globe Eggplant, diced
0 lb
to taste
to taste
Scallions, sliced
each
Celery, diced
0 ribs
Bell Pepper, diced
each
Garlic Clove, thinly sliced
each
Mint, minced
tablespoons
Fresh Parsley Leaves, minced
tablespoons
tablespoons
teaspoons
Raisins
cups
Capers, drained and rinsed
tablespoons
tablespoons
tablespoons
tablespoons
1. Toast the Pine Nuts
Toss the pine nuts with a teaspoon of olive oil and either spread them on a large plate to microwave on high power for 2 minutes, followed by 30-second intervals until they are golden brown, or toast them in a toaster oven at 375°F (190°C) for about 15 minutes. Set them aside when done.
2. Cook the Eggplant
Heat 4 tablespoons of olive oil in a large non-stick or cast iron skillet over medium-high heat. Add the diced eggplant, season it with a pinch of salt and pepper, and cook for about 6 minutes. The eggplant will initially absorb the oil but will soon release it as it softens and browns in spots, indicating it is ready.
3. Cook the Vegetables
Push the eggplant to one side of the skillet and pour in 2 more tablespoons of olive oil. Add the sliced scallions, finely diced celery, diced red bell pepper, and thinly sliced garlic. Stir and cook for about 3 minutes until the vegetables start to soften.
4. Combine Ingredients
With the vegetables nicely softened, add the toasted pine nuts, minced mint, and parsley. Stir in the tomato paste and ground cinnamon, then sprinkle in the raisins and capers. Follow this by adding the sugar, red wine vinegar, and balsamic vinegar. Toss everything together, bringing the mixture to a gentle simmer. If the mixture seems dry, add a bit of water to achieve a saucy consistency.
5. Season and Cool
Season the caponata with salt and pepper to taste, and let it cool down to room temperature. You can also refrigerate it in a sealed container for up to a week.
6. Serve
To serve, garnish with extra mint leaves, drizzle with a touch more olive oil, and enjoy it with toasted bread or over pasta.
Add diced, cooked chicken breast or thighs, seared shrimp or chunks of firm white fish, or stir in a can of drained chickpeas for a vegetarian protein boost.
Serve the core caponata on toasted baguette slices for bruschetta, toss with pasta, or use it as a filling for stuffed bell peppers topped with breadcrumbs and cheese.
Replace pine nuts with other nuts or seeds for a different crunch and flavor. Toasted slivered almonds, chopped walnuts, or even pepitas can add a new dimension while still providing that essential nutty contrast.
Include Mediterranean-inspired ingredients like sun-dried tomatoes, feta cheese, and roasted red peppers, or add heat with red pepper flakes, chopped chili, or hot sauce. Introduce fresh herbs like basil, oregano, or thyme for an herbaceous note.
Consider roasting additional vegetables such as zucchini, bell peppers, or cherry tomatoes and adding them to the caponata. This can introduce new textures and flavors that complement the eggplant while keeping the dish within the realm of a typical caponata.
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