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Clean recipe · delish.com

Classic Caponata

This sweet-sour caponata is delicious on everything from fish to eggs.

Original recipe: delish.com

Yield:
5 servings
Prep:
20 min
Cook:
0 sec
Total:
1 hr 15 min
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Ingredients

  1. 1/3 c. golden raisins
  2. 1/2 c. (or more) extra-virgin olive oil
  3. 1 1/2 lb. baby eggplant, finely chopped
  4. Kosher salt
  5. 1 medium sweet green pepper, such as Cubanelle, finely chopped
  6. 1 medium red bell pepper, seeds and ribs removed, finely chopped
  7. 1 white onion, finely chopped
  8. 2 celery ribs, chopped
  9. 5 tbsp. white wine vinegar
  10. 2 tbsp. light or dark brown sugar
  11. 2 tbsp. capers, drained
  12. 1/2 tsp. crushed red pepper flakes
  13. 3 garlic cloves, finely chopped
  14. 4 plum tomatoes, chopped
  15. 1/2 c. mixed olives, pitted, coarsely chopped
  16. 1/4 c. finely chopped fresh parsley
  17. 2 tbsp. raw pine nuts

Instructions

  1. Bring a small pot of water to a boil. Place raisins in a small heatproof bowl.
  2. Pour enough boiling water over raisins to cover. Set aside.
  3. 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. 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. In same pot over medium-low heat, combine onion and celery and cover with a lid. Cook, uncovering and stirring occasionally, until celery is softened, about 15 minutes.
  6. In a medium bowl, whisk vinegar, capers, brown sugar, crushed red pepper flakes, and 1 tsp. salt.
  7. Add garlic to pot and cook, stirring, until fragrant, about 1 minute. Add tomatoes, increase heat to medium, and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes more; season with salt.
  8. Return eggplant and peppers to pot. Add vinegar mixture, olives, parsley, and pine nuts and stir to combine. Bring to a simmer and cook, uncovered and stirring occasionally, until jammy, about 20 minutes. Let cool.