Caponata
A sweet‑tart, chunky vegetable relish where tender eggplant and celery mingle with olives and capers, finished with a bright vinegar-sugar syrup. Serve warm, at room temperature, or chilled as a flavorful condiment or side that improves after a day in the fridge.
1 ½ lb eggplant, cut into 1-inch cubes
1 ½ tsp kosher salt
¼ cup olive oil
1 yellow onion, finely chopped
3 stalk celery, sliced 1/4-inch
2 clove garlic, minced
2 tbsp tomato paste
1 cup canned diced tomatoes
3 tbsp red wine vinegar
2 tbsp granulated sugar
2 tbsp capers, drained
½ cup pitted green olives, halved
2 tbsp raisins
2 tbsp pine nuts, toasted
¼ cup fresh basil, chiffonade
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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