Follow these steps for perfect results
eggplant
cut into 1/2 inch cubes
coarse salt
red bell pepper
seeded, cut into 1 inch pieces
yellow pepper
seeded, cut into 1 inch pieces
onion
coarsely chopped
celery
coarsely chopped
olive oil
Italian plum tomato
drained and seeded
tomato paste
pignolis
sugar
zucchini
cut into 1/4 inch slices
capers
drained
white vinegar
green olives
pitted and sliced
bay leaf
fresh ground black pepper
white raisins
mushrooms
sliced
Place eggplant cubes in a colander.
Sprinkle eggplant with salt.
Cover eggplant with a plate and drain for 30 minutes to remove excess moisture.
Sauté peppers, onion, and celery in 2 tablespoons of olive oil in a large skillet over medium heat, stirring frequently.
Cook until onions are soft, approximately 8 to 12 minutes.
Remove from skillet and set aside.
Add remaining olive oil to the skillet.
Squeeze excess liquid from eggplant.
Sauté eggplant in skillet over medium heat, stirring frequently, until light brown, about 14 to 18 minutes.
Return peppers, onions, and celery mixture to skillet.
Stir in remaining ingredients (Italian plum tomato, tomato paste, pignolis/pine nuts, sugar, zucchini, capers, white vinegar, green olives, bay leaf, black pepper, white raisins, mushrooms).
Cook for about 25 minutes, allowing flavors to meld.
Remove from stove and let stand for about 15 minutes to cool slightly.
Refrigerate until chilled.
Expert advice for the best results
Adjust the sweetness and sourness to your taste by adding more sugar or vinegar.
For a spicier caponata, add a pinch of red pepper flakes.
Caponata tastes best when made a day ahead to allow the flavors to meld.
Everything you need to know before you start
15 minutes
Yes, flavors improve with time.
Serve chilled in a shallow bowl, drizzled with olive oil and garnished with fresh basil.
Serve with crusty bread.
Serve as part of an antipasto platter.
Serve alongside grilled fish or chicken.
Crisp and refreshing to balance the richness.
Light-bodied and fruity.
Discover the story behind this recipe
A staple dish in Sicilian cuisine, often served as an appetizer or side dish. Represents the flavors of the Mediterranean.
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