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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Caponata is a sweet-and-sour Sicilian version of ratatouille. It should be served at room temperature, but it’s good cold and tastes even better if made the day before and left to chill overnight. It makes a great topping for bruschetta but last night I used it as a relish to top off grilled swordfish (sooo delicious! Read more !) Ingredients:
1/4 cup olive oil |
1/2 cup sweet yellow onion, finely chopped |
1 tablespoon garlic, minced |
1 japanese/italian, cut into 3/4 inch dice |
1 large heirloom tomatoes, cut into 3/4 inch dice |
1/2 cup raisins |
red wine vinegar and balsamic vinegar, to taste |
honey and organic sugar, to taste |
fresh basil leaves, sliced into a chiffonade |
1/4 cup toasted pine nuts |
fleur de sel, maldon salt, or other flaky sea salt |
freshly ground black pepper |
Directions:
1. Heat olive oil in a large, heavy saucepan over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic, and saute for 30 seconds. Add the eggplant, season with salt and pepper, and cook until caramelized and softened, stirring occasionally, about 5 minutes. Add the raisins and tomatoes. Saute until the tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated. Add pine nuts and season with vinegars and sweeteners.
2. Stir in the basil and remove from the heat. Adjust seasoning, to taste.
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