F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Eggplant Caponatina
© Dana Gallagher

Eggplant Caponatina

  • TOTAL TIME: 40 MIN plus cooling time
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Baskets of lightly toasted bread slices and little mustard-yellow terra-cotta bowls filled with caponatina (a finely chopped version of the Sicilian sweet-and-sour eggplant dish caponata) often appear on the tables at Il Bacco Felice soon after guests are seated. Salvatore Denaro insists on making his caponatina with exquisite salted capers from Malfa on the Sicilian island of Salina.

  1. 1/2 cup salt-packed capers (see Note)
  2. 2 medium eggplants (1 3/4 pounds)
  3. Vegetable oil, for frying
  4. 3 tablespoons extra-virgin olive oil
  5. 2 medium onions, thinly sliced
  6. 3 bay leaves
  7. 3 tender inner celery ribs, thinly sliced crosswise
  8. 20 cherry tomatoes, halved
  9. 1/2 cup coarsely chopped pitted green olives
  10. 1/4 cup pine nuts
  11. 2 teaspoons sugar
  12. 1/4 cup red wine vinegar
  13. Salt and freshly ground black pepper
  1. In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
  2. In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels.
  3. Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes. Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
  4. In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant. Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.
Make Ahead The caponatina can be refrigerated for up to 2 days. Bring to room temperature before serving. Notes Salt-packed capers from Salina are available in the U.S. through the importer Manicaretti at Market Hall Foods (888-952-4005 or markethallfoods.com).
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.