Follow these steps for perfect results
Extra virgin olive oil
Eggplant
peeled, diced
Salt
to taste
Black pepper
freshly ground, to taste
Onions
small-diced
Celery
small-diced
Tomatoes
peeled, seeded, small-diced
Calamata olives
pitted, halved
Sicilian olives
pitted, halved
White raisins
soaked in water, liquid removed
Capers
Red wine vinegar
Toasted pine nuts
toasted
Crusty bread
for serving
Heat 1/4 cup olive oil in a large sauté pan over medium heat.
Add diced eggplant to the pan.
Season eggplant with salt and pepper.
Sauté eggplant until soft, about 15 minutes, stirring occasionally.
Remove eggplant from the pan and set aside.
Add 2 tablespoons of olive oil to the same pan.
Add diced onions to the pan.
Season onions with salt and pepper.
Sauté onions until wilted and lightly golden brown, about 4 minutes.
Remove onions from the pan and set aside.
Add 2 tablespoons of olive oil to the same pan.
Add diced celery to the pan.
Season celery with salt and pepper.
Sauté celery until wilted, about 3 minutes.
Remove celery from the pan and set aside.
Add the remaining 2 tablespoons of olive oil to the pan.
Add eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar, and pine nuts to the pan.
Season with salt and pepper.
Cook for about 15 minutes, stirring occasionally.
Remove from heat and transfer to a serving bowl.
Allow the mixture to cool slightly.
Serve with crusty bread.
Expert advice for the best results
Soaking the raisins plumps them up and makes them more tender.
Toasting the pine nuts enhances their flavor.
Adjust the amount of vinegar to your liking.
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve in a rustic bowl, drizzled with extra virgin olive oil and garnished with fresh basil.
Serve at room temperature or chilled.
Serve with crusty bread, crackers, or crostini.
Pairs well with the sweet and sour flavors.
Such as Pinot Noir or Beaujolais.
Discover the story behind this recipe
A staple of Sicilian cuisine, often served as an antipasto or side dish.
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