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
Step 1
Combine golden raisins and red wine vinegar in a bowl.
Step 2
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.
Step 3
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.
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