Capunatina (Sicilian Eggplant Relish)
Classic Sicilian caponata with diced eggplant, onions, celery, fresh tomatoes, Kalamata and Sicilian olives, white raisins, capers, red wine vinegar, and toasted pine nuts.
Ingredients
- 0.5 cup olive oil, divided
- 1 medium eggplant, peeled and small diced
- 1 cup small-diced onions
- 1 cup small-diced celery
- 2 cup fresh tomatoes, peeled, seeded, small diced
- 10 each Kalamata olives, pitted and halved
- 10 each Sicilian olives, pitted and halved
- 0.3 cup white raisins, soaked in water 20 minutes, drained
- 1 tbsp capers
- 2 tbsp red wine vinegar
- 2 tbsp toasted pine nuts
Instructions
- 1
In a large sauté pan over medium heat, heat 1/4 cup olive oil. Add eggplant, season with salt and pepper, and sauté until soft, about 15 minutes. Remove and set aside.
- 2
In the same pan, heat 2 tbsp oil. Add onions, season, and sauté until wilted and lightly golden, about 4 minutes. Remove and set aside.
- 3
Add 2 more tbsp oil. Add celery, season, and sauté until wilted, about 3 minutes. Remove and set aside.
- 4
Add remaining oil to the pan. Add the eggplant, onions, celery, tomatoes, both olives, raisins, capers, vinegar, and pine nuts. Season with salt and pepper. Cook about 15 minutes.
- 5
Remove from heat and turn into a serving bowl. Cool slightly and serve with crusty bread as a side for roasted meats or seafood.