Sicilian Eggplant Caponata
Sicilian Eggplant Caponata
Ingredients
1 1/4 lb eggplant
1 medium onion, coarsely chopped
2 stalks of celery, coarsely chopped
1 red bell pepper, coarsely chopped
3 garlic cloves, minced
2 c Valicenti Red Gravy
2 tbsp brown sugar (or more to taste)
3 tbsp red wine vinegar (or more to taste)
Salt & pepper
Olive oil
1 baguette, or similar bread, sliced and lightly toasted
Fresh, chopped basil to garnish
Method
Cut eggplant into 1/2” slices, and salt both sides, let sit in a colander for 10-20 minutes, then roast in the oven at 400 degrees for 20 minutes, flipping halfway through.
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Meanwhile, pour a tablespoon or two of olive oil into a pot over medium heat. Once heated through, add onion, celery, and bell pepper and cook until tender (8-10 minutes).
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Once eggplant is cooked and cooled, chop coarsely and add to pot along with another tablespoon of olive oil. Then, add garlic and cook until garlic is aromatic.
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Add in Red Gravy along with vinegar and half of the brown sugar. Turn down the heat to medium low and let the caponata simmer for 20-30 minutes, stirring frequently. Add rest of sugar, or more of it along with more vinegar to taste, as caponata has a sweeter, tangier flavor.
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Once the sauce is to one’s preference, remove from heat and let cool before chilling in the fridge, overnight is preferable, but at least an hour will do nicely.
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Serve atop toasted slices of bread with chopped basil!