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Mary Knight

Caponata, Adele's Way

Caponata is a popular Sicilian dish found all over Sicily. This recipe is easy and delicious!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 -8
Course: Salad, Side Dish
Cuisine: Sicilian
Ingredients Method

Ingredients
  

  • 1 eggplant cut into 1” chunks (eggplant will shrink significantly as it cools)
  • 1 red pepper sliced thinly into strips and then cut in half
  • 1 Tablespoon capers rinsed to release their saltiness
  • 1/2 Cup Kalamata olives halved
  • 2 Cups red or yellow grape tomatoes halved or quartered
  • 1 medium onion sliced thinly into rings
  • 2 Tablespoons toasted pine nuts or almonds or white raisins-optional
  • 4 Tablespoons olive oil
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoons sugar
  • 1/4 teaspoon white pepper

Method
 

  1. Stir all ingredients together and arrange on a sheet pan.
  2. Bake in a 350 degree oven, stirring every 15 minutes until done. The veggies will be soft but still retain their shape - not mushy. When I made this here in San Diego, it took 45 minutes and was absolutely delicious!
  3. Salt to taste.
  4. Notes: The capers and olives add salt so wait to taste for salt until after the caponata is finished.
  5. I prefer to stir in the nuts after it has been cooked to retain their texture.
  6. Cool and enjoy!