Though the name of this dish means pickled eggplant and if sour vegetable slivers come to mind, remove it from your mind immediately!
tthere is nothing sour-pickle-like about this dish and it's best to think of it as marinated eggplant. Marinated, much better.
Traditionally, glossy eggplants are cut into chunks and fried in copious amounts of olive oil to soften. Onions are sauteed and plump, ripe tomatoes are added along with celery, capers, pine nuts, olives and parsley. I for one, forego the frying in oil business and opt for the much more healthier option of roasting the eggplant.
What makes it akin to a pickle perhaps is the addition on red wine vinegar and sugar in which the vegetables are then stewed.
The resulting, robust and full flavored caponata is stored in the refrigerator in sterilized jars where it will happily keep for several weeks.
Only one problem with that - you won't give it a chance to keep. Once you've heaped enormous globs of this wonderful creation on crust bread and bit into it, you'll keep coming for more. I for one, heap it on everything from pan seared fish to butter lettuce cups.
A must when herds must be fed, this is one of the finest vegetable creations to come out of Sicily and the fact that it is so very delicious and must be made a few days in advance which is all the more reason to add this to your culinary repertoire.
Did I also mention, vegetarian and gluten-free?
Gather the ingredients,
2 large purple, glossy eggplants (not Asian), 1/4 cup extra virgin olive oil for roasting, 1-1/2 tsp sea salt for roasting, 1/3 cup extra virgin olive oil for cooking
2 large yellow onions, 2 large celery stalks (to yield 1 cup diced), 1 qty 15 oz can tomato puree, 1 tbs tomato paste, 1/4 cup capers - drained, 2 tbs pine nuts, 1 small can (or 10-12 qty) black olives sliced into circles, 1/2 cup red wine vinegar, 2 tbs light brown sugar, 1 cup packed parley leaves, 1 tsp crushed red pepper flakes, 1 tsp salt & 1/2 tsp ground black pepper
To serve ~ thick sliced Italian bread - toasted if desired
Line 2 qty 11" x 15" jelly roll pans or baking trays with Aluminum foil. Spray with non-stick baking spray and set aside.
Pre-heat the oven to 425 deg F.
Eggplant: Cut away the woody top and discard. Slice
lengthwise into 1/2" thick (no thinner) slices. Using a pastry brush,
liberally apply the olive oil on both sides of the eggplant.
Roast in the hot oven for 15 minutes. Using a spatula, carefully turn over each eggplant slice and roast for another 10-15 minutes. Total roasting time approx 25-30 minutes or so. The eggplant should be golden brown and soft.
Onions: Peel, discard ends and skin. Quarter each onions and finely slice into quarter-circles
Celery: Cut away the bottom 2 inches and the top leaves. Dice into 1/4" pieces.
Parsley: Finely chop and set aside.
Heat the oil in a large heavy-duty pan over medium-high heat until very hot.
Add the onions and celery and saute for about 7-8 minutes ot until the onions have softened but not discolored or browned.
Add the pine nuts and continue to saute for another minute or so.
Add all the remaining ingredients - eggplant, olives, tomato puree, tomato paste, capers, parsley, red wine vinegar, sugar, salt and pepper. Stir to combine.
Cover the pan with a tight fitting lid and cook over medium-low heat for 20 minutes. Remove from heat and allow to cool to room temperature. Refrigerate for 1-2 days.
When ready to serve, Allow to return to room temperature for a few hours and serve with toasted Italian bread or simply crusty bread. Make Ahead Tips: In sterlized jars, caponata will keep for at least 2 weeks.
Recipe for
Sicilian Eggplant Caponata
Preparation time - 20 min
Cooking time - 30 mins
Marination time - 1-2 days
Serves 4-6
Shopping list
2 large purple, glossy eggplants (not Asian)
1/4 cup extra virgin olive oil for roasting
1-1/2 tsp sea salt for roasting
1/3 cup extra virgin olive oil for cooking
2 large yellow onions
2 large celery stalks (to yield 1 cup diced)
1 qty 15 oz can tomato puree
1 tbs tomato paste
1/4 cup capers, drained
2 tbs pine nuts
1 small can (or 10-12 qty) black olives sliced, into circles
1/2 cup red wine vinegar
2 tbs light brown sugar
1 cup packed parley leaves
1 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
To serve ~sliced & toasted Italian bread slices
Preparation:
Pre-heat the oven to 425 deg F. Line 2 qty 11" x 15" jelly roll pans or baking trays with Al foil. Spray with non-stick baking spray and set aside.
Eggplant: Cut away the woody top and discard. Slice lengthwise into 1/2" thick (no thinner) slices. Using a pastry brush, liberally apply the olive oil on both sides of the eggplant.
Roast in the hot oven for 15 minutes. Using a spatula, carefully turn over each eggplant slice and roast for another 10-15 minutes. Total roasting time approx 25-30 minutes or so. The eggplant should be golden brown and soft.
Onions: Peel, discard ends and skin. Quarter each onions and finely slice into quarter-circles
Celery: Cut away the bottom 2 inches and the top leaves. Dice into 1/4" pieces.
Parsley: Finely chop and set aside.
Method:Heat the oil in a large heavy-duty pan over medium-high heat until very hot.
Add the onions and celery and saute for about 7-8 minutes ot until the onions have softened but not discolored or browned.
Add the pine nuts and continue to saute for another minute or so.
Add all the remaining ingredients - eggplant, olives, tomato puree, tomato paste, capers, parsley, red wine vinegar, sugar, salt and pepper. Stir to combine.
Cover the pan with a tight fitting lid and cook over medium-low heat for 20 minutes.
Remove from heat and allow to cool to room temperature. Refrigerate for 1-2 days. When ready to serve, allow to return to room temperature for a few hours and serve with toasted Italian bread or simply crusty bread. Make Ahead Tips: In sterlized jars, caponata will keep for at least 2 weeks. Enjoy!
