Caponata is a Sicilian eggplant dish. I use an authentic Sicilian approach by adding unsweetened chocolate and cinnamon. Caponata can be made up to 2 days ahead before serving and can be stored in the refrigerator. Garnish just before serving to keep the basil fresh.
EGGPLANT CAPONATA
Servings
8 Servings
Ingredients
- ½ cup extra-virgin olive oil be sure to use a good fruity oil
- 2 pounds Chinese or Japanese eggplant cut into 1-inch bias slices
- 1 large red onion sliced thinly
- 2 celery ribs sliced thinly
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons tomato paste
- 1 cup crushed canned tomatoes
- ¼ teaspoon ground cinnamon
- 6 ounces green olives pitted and roughly chopped (I use an Israeli product)
- ½ cup red wine vinegar
- ½ cup golden raisins
- ¼ cup salt-packed capers rinsed and drained
- 3 tablespoons sugar
- 2 tablespoons finely grated unsweetened chocolate I use Callebaut chocolate grated on a microplane
Instructions
- .1. Heat oil in large sauté pan over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned on both sides, about 3-4 minutes. Transfer eggplant to a sheet pan lined with paper towels.
- Add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes.
- Reduce heat to medium, and add tomato paste and cook, stirring, until the paste is caramelized and clings to the vegetables.
- Add crushed tomatoes and cinnamon and continue cooking for 10 minutes.
- Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes.
- Add eggplant back to pan and stir to combine. Cook mixture for about 5 minutes to heat through. Season with salt and pepper.
- Serve the caponata at room temperature with chicken or fish or dolloped on grilled bread.
- Garnish with lots of fresh basil, toasted pine nuts and a sprinkle of cocoa nibs for cocoa flavor and unexpected crunch.
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