Caponata is a traditional Sicilian dish that blends sweet, savory, and tart flavors. A perfect and colorful dish for your next dinner party.
This delicious Italian dish makes a beautiful Appetizer served over crusty bread or crostini. For more shareable Italian snacks, try Flavorful Balsamic Bruschetta, Garlic Confit, and Olive and Cheese Rings.
Sabrina’s Caponata Recipe
Caponata is a unique dish somewhat similar to a salsa or relish. The mix of colorful vegetables makes a wonderful addition to your dinner, or served as a party appetizer. This sweet, tart, and savory mixture is perfect for scooping up on crispy crostini, or serving on another type of toasted bread. You could also serve it with pasta for an easy weeknight meal or make a Caponata sandwich with toasted bread, mozzarella, fresh greens, olives, and any other sandwich fillings you want to add.
Ingredients
Roasting Eggplant:
- 1 medium eggplant , diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
In the Skillet:
- 1/4 cup olive oil
- 1/2 red onion , finely diced
- 1 bulb fennel , finely diced
- 1 zucchini , finely diced
- 1 red bell pepper , finely diced
- 1 yellow bell pepper , finely diced
- 1/2 teaspoon kosher salt
- 4 cloves garlic , minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup water
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 6 ounces tomato paste
- 1/4 cup capers , drained and rinsed
- 1/4 cup golden raisins
Instructions
- Preheat oven to 400 degrees.
- Toss eggplant with olive oil and salt.
- Spread evenly onto baking sheet and roast for 20 minutes.
- While eggplant is roasting add the ¼ cup olive oil to a large heavy skillet on medium heat.
- Add in the red onion, zucchini, fennel, garlic, red bell pepper, yellow bell pepper and stir well.
- Add in salt, garlic, crushed red pepper flakes and stir well.
- Cook for 1 minute until garlic is fragrant.
- Add in the water, red wine vinegar, sugar and tomato paste, stirring well.
- Cook for 4-5 minutes until water has cooked down.
- Add in the cooked eggplant, stir well.
- Add in capers and raisins and lower heat to medium low.
- Let cook for 4-5 minutes.
- Serve over crostini.
Nutrition
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