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Rustic Italian Caponata

Prep Time
5 min
Cook Time
20 min
Yields
6 - 8 servings

This versatile dish is an elegantly easy way to enjoy eggplant.

Courtesy of Christine Martin, amidstthechaos.ca, Pickering, Ont.

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ingredients

1
medium eggplant, cut into 1/2-inch pieces
¼
cup (50 mL) extra-virgin olive oil
salt
1
medium onion, diced
2
large ribs celery, thinly sliced crosswise
3
cloves garlic, minced
½
tsp (2 mL) crushed red pepper flakes (more or less to taste)
1
can (14 oz/ 398 mL) diced tomatoes, drained, liquid reserved
2
tsp (10 mL) rice wine vinegar
1
tbsp (15 mL) white sugar
2
- 3 tbsp (30-45 mL) pine nuts, toasted
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directions

Step 1

Heat large skillet over medium-high heat. Add olive oil.

Step 2

When oil starts shimmering, add eggplant and pinch of salt. Cook, stirring occasionally, for 5 minutes, or until eggplant is softened and browned. Remove from heat; scrape eggplant into bowl. Set aside.

Step 3

Return skillet to heat. Add onion, celery and another pinch of salt. Sauté until onions are slightly softened and somewhat translucent.

Step 4

Add garlic and red pepper flakes. Stir and cook until fragrant, about 30 seconds.

Step 5

Stir in tomatoes, vinegar and sugar.

Step 6

Return eggplant to skillet. Reduce heat and simmer on low, stirring occasionally, 15 to 20 minutes, adding reserved tomato liquid if needed to keep mixture from drying out.

Step 7

Remove from heat and fold in the pine nuts. Salt to taste.

Step 8

Tip: Most pine nuts are sold raw. For this recipe you’ll want to toast them in a frying pan on low heat. Make sure to keep a close eye on them, stirring frequently to avoid burning.

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