Let’s make an easy, tasty and vibrant appetizer that’s a bit sweet, a bit tangy, and full of flavor. Let’s make Sicilian Eggplant Caponata and eat it too! 🇮🇹🍆🤩
Let’s gather our ingredients:
🍆 3 medium Italian eggplants, cut into 1 inch cubes
🍆 1 chopped onion
🍆 1 cup chopped celery
🍆 1 chopped red bell pepper
🍆 One (28 Oz) can of diced tomatoes
🍆 ¼ cup raisins
🍆 ¼ cup capers
🍆 1/3 cup pine nuts
🍆 ½ cup sliced green olives
🍆 1 teaspoon sugar
🍆 1 teaspoon cocoa powder
🍆 3 tablespoons olive oil
🍆 2 tablespoons grape vinegar
🍆 Salt and Pepper to taste
🍆 First, cut the eggplant in to 1 inch cubes. Place it in a colander, sprinkle it with some salt, cover it with a plate and put something heavy on top of it; so all this bitter water in the eggplant can be drained. Place the colander on top of a bowl and set it aside until you prepare the rest of the ingredients.
🍆 After about one hour, rinse the eggplant and pat it dry with paper towel. Arrange it in one layer on a baking tray lined with parchment paper, spray it with olive oil and bake it in a 350F preheated oven until it’s 90% cooked. Take out of the oven and set aside.
🍆 In a deep skillet, heat some olive oil. Sauté chopped onion, celery, and pepper for about 5 minutes, until they’re translucent. Add the roasted eggplant and a pinch of red chili flakes. Cook for 2 minutes, then add the raisins, canned diced tomatoes, brown sugar, cocoa powder, salt and pepper. Give everything a good mix, reduce heat to medium, cover pan and cook for about 10 minutes, until all the veggies are cooked and the stew is nice and thick.
🍆 Lastly, add the capers, green olives and pine nuts. Mix well and taste to make sure it doesn’t need more salt or pepper.
Serve as an appetizer with hot crusty Italian bread or over pasta.
P.S ✨ This dish tastes a million times better the next day, so try to make it a day or two ahead ✨
Buon Appetito! 🇮🇹♥️
MADE WITH LOVE!