Caponata (Italian Aubergine/Eggplant Stew)

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#15952

Traditional caponata has anchovies in it but this version skips those and replaces them with raisins that are stewed along with the other ingredients.

Caponata (Italian Aubergine/Eggplant Stew) - CDKitchen.com

serves/makes:

ready in:
over 5 hrs

ingredients

3 tablespoons good olive oil
3 1/2 cups diced unpeeled aubergine (i.e., eggplant)
1/2 medium onion, finely chopped
2 small sticks celery, finely chopped
18 pitted green olives, chopped
3 tablespoons chopped drained bottled capers
4 tablespoons red wine vinegar
1 1/2 tablespoon sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly (optional, but nice)
1 cup good chopped plum tomatoes
4 tablespoons finely chopped flat-leaf parsley leaves (optional)

directions

Cook the aubergine in 2 Tbsp. of the olive oil over moderately high heat. The best way to do this is to heat 1 Tbsp. oil in a heavy frying pan, add the aubergine and mix well, then drizzle over another 1 Tbsp. oil and mix again. This helps stop the cubes on the bottom from absorbing all the oil. Cook, stirring often, until done, 15-20 minutes. When done, transfer to a bowl.

Add the remaining 1 Tbsp. oil to the frying pan, tip in the onion and celery, and cook, stirring, for about 5 minutes over moderate heat or until the onion is fairly soft but not colored.

Add the olives, capers, vinegar, sugar, raisins, pine nuts (if using), and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes, or until it is cooked through and the celery is tender.

Cook it covered if using fresh tomatoes, and uncovered if using canned, since they have more juice. Add the tomato mixture to the bowl. Add the parsley and mix well.

Cool and chill overnight, then season with salt and black pepper.