Eggplant Caponata with Basil

A traditional Sicilian sweet-and-sour relish made with roasted eggplant, raisins, and fresh basil, perfect as a spread or side dish.

Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 425°F (220°C). Toss the cubed eggplant with a touch of olive oil and roast until golden, about 30-40 minutes.
In a small bowl, combine golden raisins, sherry vinegar, and capers. Let it sit to allow the raisins to plump.
In a large skillet, heat olive oil over medium heat. Add the onion and celery and sauté until softened, about 8 minutes.
Add the red bell pepper and continue cooking until tender, another 8 minutes.
Stir in the tomato paste, diced tomatoes, and cane sugar. Cook for 8 minutes until saucy.
Add the roasted eggplant and the raisin mixture. Cook for an additional 5 minutes.
Remove from heat and stir in parsley. Adjust seasoning as needed.
Let the caponata cool to room temperature; it’s best after resting for 2-3 days.
Before serving, garnish with fresh basil leaves and serve on crostini or alongside grilled proteins.

The caponata flavors develop beautifully after 48-72 hours of resting. Store in an airtight container in the refrigerator for up to 5 days.