Eggplant Caponata

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Servings: 8
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil (approx.)
  • 4 each garlic cloves, peeled and smashed
  • 1 small hot pepper, crushed (optional)
  • 1 onion, diced
  • 1 eggplant, peeled and diced
  • 4 stalks celery, diced
  • 4 canned tomatoes, drained and roughly chopped
  • 1 tsp kosher salt (approx.)
  • 1/4 cup pine nuts
  • 1/4 cup golden or dark raisins
  • 2 tbsp capers in vinegar, drained
      • Heat olive oil in large sauté pan set over medium heat; cook garlic for 2 minutes or just until fragrant. Add onion, and hot pepper (if using); cook for 8 minutes or until softened.
      • Add diced eggplant and a little olive oil if necessary to gently coat the eggplant; cook, tossing frequently, for 12 to 15 minutes or until eggplant is softened.
      • Add celery and tomatoes; cook for 10 to 15 minutes or mixture is moist, softened and well mixed. Add salt; reduce as needed until jam-like consistency.
      • Add pine nuts, raisins and capers, and toss to mix well. Season with salt to taste. Let cool slightly; serve warm, at room temperature or cold.

      Tip: Serve with an assortment of crisp breads.

      Recipe provided by Francesco Tonelli.

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    Categories

    Sauces

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

    Associated Smartcut

    Selecting the Right Eggplant

    Don’t be afraid to squeeze your produce. After all, it’s the only way to know whether, or not, an eggplant is ripe. A ripe eggplant comes in handy with this recipe for Eggplant Caponata from Filippo Berio.

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