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5 from 1 vote

Caponatina

The flavors in this Sicilian caponatina, although traditional, are a bit unexpected for most of us. It’s an unlikely mix of characters. Eggplant. Cocoa powder. Tomato. Cinnamon. Balsamic Vinegar. Currants. Pine Nuts.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Italian
Author: Debbie

Ingredients

  • 1/2 cup olive oil
  • 1 medium eggplant peeled and diced small to tiny
  • Salt
  • Freshly ground black pepper
  • 1 cup small diced onions
  • 1 cup small diced celery
  • 2 cups fresh tomatoes peeled, seeded and small diced
  • 10 Calamata olives pitted and halved
  • 10 Sicilian olives pitted and halved
  • 1/4 cup white raisins soaked in water for 20 minutes, drained
  • 1 tablespoon capers
  • ½ tablespoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 tablespoons balsamic or red wine vinegar

Instructions

  • In a large saute pan, over medium heat, add 1/4 cup of the olive oil.
  • When the oil is hot, add the eggplant. Season with salt and pepper.
  • Stir in the cinnamon, sugar and cocoa powder
  • Saute until the eggplant is soft, about 15 minutes, stirring occasionally.
  • Remove the eggplant and set aside.
  • In the same saute pan, over medium heat, add 2 more tablespoons of the oil.
  • Add the onions. Season with salt and pepper.
  • Saute until wilted and lightly golden, about 4 minutes.
  • Remove the onions and set aside.
  • In the same saute pan, over medium heat, add 2 more tablespoons of the oil.
  • Add the celery. Season with salt and pepper.
  • Saute until wilted, about 3 minutes. Remove from the pan and set aside.
  • In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil.
  • When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar Season with salt and pepper.
  • Cook for about 15 minutes. Remove from the heat and turn into a serving bowl.
  • Cool the mixture slightly and serve with crostini or crusty Italian bread