Sicilian Eggplant Relish (Caponata) | America's Test Kitchen

Name: Sicilian Eggplant Relish (Caponata) | America's Test Kitchen
Total time: 90 min
Ingredients: 1 eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups); 3/4 teaspoon kosher salt; 3/4 cup vegetable juice, preferably V8 (see note); 1/4 cup red wine vinegar, plus extra for seasoning (see note); 2 tablespoons light brown sugar; 1/4 cup minced fresh parsley leaves; 1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets); 8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup); 1/4 cup raisins; 2 tablespoons minced black olives; 2 tablespoons extra-virgin olive oil; 1 celery rib, cut into 1/4-inch dice (about 1/2 cup); 1 red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup); 1 onion, diced fine (about 1/2 cup); 1/4 cup pine nuts, toasted

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This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish—but not if the vegetables are mushy and the flavors out of balance.

Keywords

Vegetables
Condiments

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Ingredients

1 eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)
3/4 teaspoon kosher salt
3/4 cup vegetable juice, preferably V8 (see note)
1/4 cup red wine vinegar, plus extra for seasoning (see note)
2 tablespoons light brown sugar
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1/4 cup raisins
2 tablespoons minced black olives
2 tablespoons extra-virgin olive oil
1 celery rib, cut into 1/4-inch dice (about 1/2 cup)
1 red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 onion, diced fine (about 1/2 cup)
1/4 cup pine nuts, toasted