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This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

Source: EatingWell Magazine, September/October 2011

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.

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  • Heat the remaining 2 tablespoons oil in the pan. Add onion and cook, stirring frequently, until soft and lightly golden, 6 to 8 minutes. Stir in garlic and cook, stirring, for 30 seconds. (If the pan seems too dry, push the onion and garlic to the side, add a drizzle of oil, then continue cooking.)

  • Stir in celery; cook, stirring frequently, until softened and slightly golden, 5 to 7 minutes. Stir in tomatoes; cook, stirring, about 2 minutes. Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture (omit if using Chinese eggplant, which is naturally sweeter), stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper. Taste and add 1 to 2 tablespoons vinegar, if desired. Stir in olives and capers; cook for 1 minute. Remove the pan from the heat. Stir in basil and pine nuts.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tips: If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Toast chopped, small or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

290 calories; protein 2.9g; carbohydrates 13.9g; dietary fiber 5.1g; sugars 7.3g; fat 25.9g; saturated fat 3.4g; vitamin a iu 663.3IU; vitamin c 12.4mg; folate 54.5mcg; calcium 47.1mg; iron 1mg; magnesium 41.7mg; potassium 536.1mg; sodium 492.2mg; thiamin 0.1mg.
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