Name: Classic Caponata
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: 1/3 c. golden raisins -; 4 plum tomatoes, chopped -; 1/2 c. (or more) extra-virgin olive oil -; 1 1/2 lb. baby eggplant, cut into ¾” pieces (see note in introduction) -; Kosher salt -; 1 medium sweet green pepper, such as Cubanelle, chopped -; 1 medium red bell pepper, chopped -; 1 white onion, chopped -; 2 stalks celery, chopped -; 5 tbsp. white wine vinegar -; 2 tbsp. brown sugar, light or dark -; 2 tbsp. capers, drained -; 1/2 tsp. crushed red pepper flakes -; 3 garlic cloves, coarsely chopped -; 1/2 c. mixed olives, pitted, coarsely chopped -; 1/4 c. chopped fresh parsley -; 2 tbsp. pine nuts -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Caponata

1. 1/3 c. golden raisins -

2. 4 plum tomatoes, chopped -

3. 1/2 c. (or more) extra-virgin olive oil -

4. 1 1/2 lb. baby eggplant, cut into ¾” pieces (see note in introduction) -

5. Kosher salt -

6. 1 medium sweet green pepper, such as Cubanelle, chopped -

7. 1 medium red bell pepper, chopped -

8. 1 white onion, chopped -

9. 2 stalks celery, chopped -

10. 5 tbsp. white wine vinegar -

11. 2 tbsp. brown sugar, light or dark -

12. 2 tbsp. capers, drained -

13. 1/2 tsp. crushed red pepper flakes -

14. 3 garlic cloves, coarsely chopped -

15. 1/2 c. mixed olives, pitted, coarsely chopped -

16. 1/4 c. chopped fresh parsley -

17. 2 tbsp. pine nuts -

How to cook deliciously - Classic Caponata

1. Stage

Bring a small pot of water to a boil. Place raisins in a small heatproof bowl.

2. Stage

Pour enough boiling water over raisins to cover. Set aside.

3. Stage

In a large pot over medium-high heat, heat oil until shimmering. Working in batches, arrange eggplant in a single layer and cook, stirring until golden, about 5 minutes. Using a slotted spoon, transfer eggplant to a plate; season with salt.

4. Stage

Into same pot, pour more oil if needed and heat over medium-high heat. Cook green and red peppers, stirring, until softened, about 7 minutes; season with salt. Using slotted spoon, transfer peppers to plate with eggplant.

5. Stage

In same pot over medium-low heat, combine onion and celery and cover with a lid. Cook, removing lid and stirring occasionally, until celery is soft, about 15 minutes.

6. Stage

in a medium bowl, whisk vinegar, capers, brown sugar, crushed red pepper flakes, and 1 tsp. salt.

7. Stage

Add garlic to pot and cook, stirring, until fragrant, about 1 minute. Add tomatoes, increase heat to medium, and simmer 10 minutes more.

8. Stage

Return eggplant and peppers to pot. Add vinegar mixture, raisins, olives, parsley, and pine nuts and stir to combine. Simmer, uncovered and stirring occasionally, until liquid is slightly reduced, about 10 minutes. Let cool.