Sicilian Eggplant and Pine Nut Caponata Recipe - 华体会体育推荐

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can beshockinglyflavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff.

Why this recipe works:

Cutting eggplant into smaller pieces precludes the need for any brining or salting before sautéing.
Adding the ingredients in the right order means you can cook the whole dish in a single skillet.

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Active:30 mins

Total:30 mins

Serves:4 to 6 servings

Rate & Comment

1cuppine nuts
1/2cupextra-virgin olive oil, plus more for serving
1smallglobe eggplant(about 1 pound), cut into 3/4-inch dice
Kosher saltand freshly ground black pepper
4scallions, white parts only, sliced into 1/4-inch segments
1ribcelery, finely diced
1red bellpepper, cut into 1/2-inch dice
4mediumcloves garlic, thinly sliced
2tablespoons mincedfreshmint leaves, plus more for garnish
2tablespoons mincedfresh parsleyleaves, plus more for garnish
2tablespoonstomato paste
1/2teaspoonground cinnamon
1/2cupraisins
2tablespoonscapers, drained and rinsed
2tablespoonssugar
2tablespoonsred wine vinegar
2tablespoonsbalsamic vinegar

Toss pine nuts with 1 teaspoon olive oil and transfer to a large plate. Toast by microwaving on high power for 2 minutes. Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside.
Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant and cook, tossing occasionally, until completely softened and browned in spots (eggplant will initially absorb all of the oil then slowly release some of it), about 6 minutes.
Push eggplant to the side of the skillet and add 2 more tablespoons oil to the center. Add scallions, celery, bell pepper, and garlic and toss to combine with the eggplant. Cook, stirring and tossing frequently, until vegetables are softened and aromatic, about 3 minutes longer.
添加保留松子、薄荷、parsley, tomato paste, ground cinnamon, raisins, capers, sugar, red wine vinegar, and balsamic vinegar and toss to combine. Drizzle in remaining olive oil and bring to a simmer, adding water a tablespoon at a time as necessary until caponata has a sauce-like consistency that is loose, but doesn't run freely over a plate. Season to taste with salt and pepper.
Let mixture cool to room temperature or refrigerate in a sealed container for up to a week. Serve at room temperature garnished with extra mint leaves and a drizzle of olive oil if desired. Serve with toasted bread or pasta.

Special equipment

Large skillet

This Recipe Appears In

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Nutrition Facts(per serving)
439	Calories
36g	Fat
30g	Carbs
6g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	439
% Daily Value*
Total Fat36g	46%
Saturated Fat 4g	21%
Cholesterol6mg	2%
Sodium299mg	13%
Total Carbohydrate30g	11%
Dietary Fiber 5g	16%
Total Sugars 18g
Protein6g
Vitamin C 40mg	201%
Calcium 45mg	3%
Iron 3mg	15%
Potassium 511mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

华体会应用下载

Special equipment

This Recipe Appears In

More Serious Eats Recipes