Today we’re making Eggplant Caponata. This might be the best summer recipe in the world! Sweet and sour flavors combine to make a delicious spread that can be served with crusty bread, sandwiches, or pasta. Enjoy!
INGREDIENTS
FOR THE EGGPLANT
2 pounds (900g) eggplant cut into 1 1/2″ cubes
1/2 cup (120g) olive oil divided
1 teaspoon (6g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
REMAINING INGREDIENTS
1/4 cup (60g) extra virgin olive oil
1/3 cup (45g) pignoli nuts
3 ribs celery – chopped
1 large red bell pepper – chopped
1 medium red onion sliced
1 6-ounce can tomato paste
1 cup (120g) chopped pitted green olives
2 tablespoons (28g) capers rinsed
1/4 cup (36g) raisins optional
2 tablespoons (26g) sugar
1/4 cup (60g) red wine vinegar
1/4 teaspoon hot red pepper flakes
1/4 cup minced flat-leaf Italian parsley
3 tablespoons mint and/or basil for garnish
salt and pepper – to taste
