Sicilian Eggplant Stew with Celery, Tomatoes and Olives (Caponata)

Delicious Sicilian eggplant stew full of Mediterranean aromas.

You can find photos and story here.

Ingredients

• 3 eggplants.
• 1 large onion chopped.
• 2 celery sticks finely shopped.
• 4 garlic cloves finely chopped.
• 1 red pepper.
• 8-10 San Marzano or cherry tomatoes cut in half.
• A small bunch of flat-leaf parsley finely chopped.
• 2-3 tablespoons of fresh mint finely chopped.
• 1 tablespoon of tomato paste.
• 2 tablespoons of red wine vinegar.
• 2 tablespoons of balsamic vinegar.
• 2 teaspoons of brown sugar.
• ½ cup of capers rinsed and drained.
• 50 gr (~ 2 oz) pine nuts.
• 50 gr (~ 2 oz) pitted black olives.
• Extra virgin olive oil.
• Salt and ground pepper.

Instructions

• Cut the eggplants in cubes, ~ ¾ of the inch thick. Place them in a colander and add plenty of salt. Place a heavy flat object (like a soup bowl filled with water) on top and let the eggplants remove their bitter juices for ~ 30 minutes. Rinse them with cold water and dry them with a kitchen towel.
• Place the red pepper on a tray and bake it in a preheated oven at 190 degrees Celsius (375 F) for ~ 20 minutes until the skin starts getting black. Let it cool down a bit and remove the skin. Remove the seeds and cut the flesh in small pieces.
• Use a small frying pan on medium-high heat and toss the pine nuts for ~ 1 minute until they start getting brown. Remove and set aside.
• Add 4-5 tablespoons of olive oil in a pot on high heat. When the oil is hot, add the eggplants and fry them for ~ 10 minutes until they start getting brown. Remember to toss them from time to time so they get cooked in both sides. When ready, place them in a tray covered by a kitchen towel to absorb the excess oil.
• Clear the oil from the pot and add 4-5 tablespoons of fresh olive oil on medium heat. Add the onion and celery and cook for 3-4 minutes until they start getting soft. Add the garlic, parsley and mint and cook for another minute.
• Add the eggplants, pine nuts, red pepper, tomatoes, capers, olives tomato paste and ½ cup of hot water. Season with salt and pepper to taste. Add the red wine and balsamic vinegar, sugar and give it a good stir. Reduce the heat to medium-low and let it simmer for ~ 15 minutes until the sauce thickens. Check if it needs more seasoning or sugar.
• Enjoy the Caponata warm topped with fresh mint and olive oil.

bon appetit