Sicilian Caponata
Ingredients
- 2-3 tbsp e.v. olive oil
- 1 lb eggplant diced into small pieces
- 1 large red bell pepper diced into small pieces
- 1 medium-large onion chopped
- 1½ lb fresh tomatoes, chopped or 28 oz can tomatoes
- 1-2 tbsp tomato paste
- 4-5 cloves garlic finely chopped
- 1 cup green olives, pitted, halved
- 1 tsp fresh thyme
- 2-3 tbsp capers, drained
- 2-3 tbsp sultanas or raisins
- 2 tbsp pine nuts
- 1 tsp honey or sugar
- sea salt and black pepper
- chili flakes for heat, optional
- 1-2 tbsp chopped basil, parsley
Instructions
- Heat up 2-3 tablespoons of olive oil in a heavy-bottomed pot.
- Add chopped onion and garlic. Saute for 1-2 minutes until it starts to soften. Add eggplant and salt, sauté further until it begins to caramelize. about 3-4 minutes. Add bell peppers and cook for another minute or so until the veggies start to soften.
- Now, add the chopped tomatoes, tomato paste, thyme, and cook for 4-5 minutes, until the tomatoes start to cook down. Add capers, olives, sultanas/raisins. Cook the vegetables uncovered on a low heat until tomato sauce thickens, eggplant and pepper becomes tender but do not fall apart.
- Check and season with sea salt, sugar (especially if your tomatoes lack sweetness), black pepper and chilli if using, for a bit of kick.
- Garnish with pine nuts. Serve with grilled bread, small pasta or as a side to grilled fish or chicken.
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