Eggplant Caponata Recipe
Ingredients
- 2 capple cider vinegar
- 1 pinchsaffron
- 1 cgolden raisins
- 1serrano or jalapeño pepper
stemmed
- 1 clovegarlic
- 3 tbspextra-virgin olive oil
plus more
- 2 cflat-leaf spinach leaves or baby spinach
- ⅝ cfresh chives
- 2 lbsmall eggplants
skin on
- kosher salt
- 1red onion
- extra-virgin olive oil
- ½ csalt-packed medium capers
- 10oregano sprigs
leaves picked
- ½ cred wine vinegar
- ¾ cSaffron-Soaked Golden Raisins
recipe above
- 2 cfresh basil leaves
- fennel pollen or fennel seeds
Directions
- 1
Make the saffron-soaked golden raisins:
- 2
In a medium saucepan, warm the vinegar over medium heat just until hot but not boiling. Add the saffron and steep, allowing the flavor and color to bloom, for 1 minute. Stir in the raisins and bring the mixture to a gentle simmer. Once the raisins have plumped, remove from the heat and set aside to cool to room temperature until ready to use. Store in the refrigerator for up to 1 month.
- 3
Make the green chile paste:
- 4
In a high-powered blender, combine the chile, garlic and olive oil, and pulse three or four times until coarsely pureed.
- 5
Add the spinach and chives and blend on low speed until smooth and bright green, stopping now and then to scrape down the sides and adding a bit more oil if necessary to keep the mixture moving. Set aside.
- 6
Make the eggplant:
- 7
Place the eggplant in a colander, sprinkle generously with salt and toss well. Place the colander in the sink to drain, about 30 minutes.
- 8
Meanwhile, bring a small pot of water to a boil. Season generously with salt. Add the onions and cook until translucent, 5 to 7 minutes. Use a slotted spoon to transfer them to a large bowl and set aside.
- 9
Thoroughly dry the eggplant slices of any water they released. Warm a large sauté pan over high heat. Add 3 tablespoons of the olive oil and, working in batches, add the eggplant slices in a single layer. Reduce the heat to medium and cook until tender and golden brown, 6 to 8 minutes per side. Transfer to the bowl with the onion. Continue cooking the remaining eggplant, adding more oil as needed between batches — they will soak it up.
- 10
Once you have cooked all the eggplant, add the capers, oregano, vinegar, green chile paste, raisins and 1/4 cup or more olive oil (use your judgment). Tear the basil leaves into large pieces and add them to the bowl, too.
- 11
Using your clean hands, gently scoop the mixture from the bottom and turn, squeezing the eggplant pieces to break them up a bit, until the eggplant is well coated and bright green. Set aside to marinate at room temperature for at least 1 hour or cover and refrigerate for up to 24 hours.
- 12
Serve:
- 13
Bring the caponata to room temperature and sprinkle with fennel pollen.
Eggplant Caponata Recipe
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About this Recipe
Savor the Flavors of Sicily with Our Authentic Eggplant Caponata
Experience a true taste of the Mediterranean with our incredible Eggplant Caponata recipe. This classic Sicilian relish is a symphony of flavors, perfectly balancing sweet, sour, and savory notes that will awaken your palate. Forget bland side dishes; this vibrant vegan eggplant caponata is a showstopper, ideal for everything from a light lunch to an elegant entertaining appetizer.
What makes our Sicilian eggplant caponata truly special is the exquisite interplay of ingredients. We elevate the traditional profile with fragrant saffron-soaked golden raisins, which contribute a delicate sweetness and a beautiful hue. The subtle warmth from a serrano or jalapeño pepper adds a delightful kick, while bright red wine vinegar and briny capers provide that signature piquant tang. Fresh herbs like basil, chives, and oregano bring an aromatic freshness, making every spoonful a vibrant experience.
This healthy and light dish is incredibly versatile. Serve your homemade caponata as a fantastic appetizer on toasted crostini or with warm crusty bread. It also shines as a flavorful side dish alongside grilled fish or roasted chicken. For a delightful summer meal, add it to a picnic basket or enjoy it as part of a Mediterranean-inspired spread. With just 45 minutes of prep and 15 minutes of cook time, you can have this culinary gem ready to impress in about an hour!