Sicilian Eggplant Caponata
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Caponata is a classic Sicilian side typically made with fried eggplant (think of it as Italy's version of ratatouille). This sweet-and-sour eggplant jam can also incorporate raisins, tomatoes, onions, olives, capers, vinegar, and fresh herbs. It's a perfect topper for fresh seafood like seared scallops, sautéed shrimp, and grilled mahi-mahi—and it's best served at room temperature. Make eggplant caponata ahead of time if you can to let the flavors intensify.
Our lighter version gets a nutrition boost from a quick sauté in heart-healthy olive oil. This recipe also makes a delicious appetizer—simply spread over toasted crusty bread or whole grain crackers for an easy, crowd-pleasing snack.
How to Make It
Combine golden raisins and red wine vinegar in a bowl.
Heat olive oil in a large nonstick skillet over medium-high. Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet. Cook, stirring occasionally, until softened, 10 to 12 minutes.
Stir in chopped tomato, chopped drained capers, crushed red pepper, and raisin mixture. Simmer until slightly thickened, about 5 minutes. Sprinkle with chopped fresh mint.