Caponata

1 hr Prep: 20 min Cook: 40 min
Serves: 6 Save

Ingredients (18)

  • 1 large or 2 smallish eggplants (about 1 3/4 pounds), cut into 1-inch cubes
  • 1/2 teaspoon fine salt, divided, to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, thinly sliced
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, pressed or minced
  • 1 can (14 ounces) crushed fire-roasted tomatoes
  • 1/4 cup pitted green olives (ideally Castelvetrano), roughly chopped
  • 1/4 cup raisins, red or golden
  • 3 tablespoons red wine vinegar or white wine vinegar, to taste
  • 2 tablespoons capers, drained
  • 1 tablespoon honey or sugar, to taste
  • 1/4 teaspoon red pepper flakes, to taste
  • 1 bay leaf
  • 1/4 cup chopped fresh mint, flat-leaf parsley and/or basil
  • Homemade Crostini , optional, for serving

Directions

Learn how to make this recipe at Cookie and Kate