The Best Caponata Recipe (Classic Sicilian Eggplant Dish)

Name: The Best Caponata Recipe (Classic Sicilian Eggplant Dish)
Total time: 60 min
Ingredients: 1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes (); 1¼ teaspoon salt, divided; ¼ cup + 2 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, diced; 2 celery stalks, sliced ¼-inch (6-mm) thick; 1 red, orange, or yellow bell pepper, cut into ½-inch (8-mm) chunks; Freshly ground black pepper; 2 ripe plum tomatoes, chopped; 1 tablespoon tomato paste; ¼ cup green olives, pitted and sliced ((any kind, such as Castelvetrano, Gaeta, etc.)); 3 tablespoons raisins; 2 tablespoons capers, drained and rinsed; 1½ teaspoons sugar; 2 tablespoons red wine vinegar; ¼ cup pine nuts; 2 tablespoons chopped fresh basil

www.onceuponachef.com

This bold, sweet-and-briny caponata is a Mediterranean favorite—perfect with crusty bread, grilled meats, or on its own.

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Ingredients

1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes ()
1¼ teaspoon salt, divided
¼ cup + 2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
2 celery stalks, sliced ¼-inch (6-mm) thick
1 red, orange, or yellow bell pepper, cut into ½-inch (8-mm) chunks
Freshly ground black pepper
2 ripe plum tomatoes, chopped
1 tablespoon tomato paste
¼ cup green olives, pitted and sliced ((any kind, such as Castelvetrano, Gaeta, etc.))
3 tablespoons raisins
2 tablespoons capers, drained and rinsed
1½ teaspoons sugar
2 tablespoons red wine vinegar
¼ cup pine nuts
2 tablespoons chopped fresh basil