Caponata - Italian Veggie Relish
Caponata is a traditional Sicilian veggie relish that is made from eggplant, celery, tomatoes, onions, olives, and capers. It is typically served as a side dish or as a topping for bread or crackers. The eggplant is usually fried; in this recipe, the eggplant is baked in the oven for a lighter version. Some variations of caponata also include pine nuts or raisins. This dish has a unique flavor that is both tangy and sweet, and it can be served hot or cold. It's a great option for vegetarians, vegans, or anyone looking for a healthy and flavorful dish. Caponata is also easy to make and can be prepared in advance, making it a great option for entertaining or bringing to a potluck.
Servings: 4
Ingredients
- 1 eggplant cubed
- 1 red onion finely chopped
- 2 cloves garlic finely diced
- 2 stalks celery finely diced into small cubes
- 1.5 cups tomato sauce
- 1/2 tsp chili flakes or to taste optional
- 1 cup olives a mix of black and green, pitted
- 2 tbsp capers
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 tbsp agave
- 1/2 cup fresh parsley chopped
Instructions
- Begin by soaking the eggplant in salted water for about 10–15 minutes. After draining and patting it dry, spread it onto a baking sheet and coat it with olive oil. Bake it at 395 F or 200 C until it's soft and fully cooked.
- While the eggplant is cooking, heat olive oil in a pan over medium-high heat. Roast the onion with salt for about two minutes, then add the celery and roast for another minute. Next, add garlic, chili, and tomato sauce, and let it simmer until the eggplant is ready to add to the pan.
- Finally, take the pan off the heat and add the olives, capers, vinegar, agave (optional), pepper, and fresh parsley.
- Serve as a side dish or as a topping for bread and crackers.