1/2 cup extra-virgin olive oil, plus more for serving
3 small globe eggplant (about 1 pound), cut into 3/4-inch dice
1 rib celery, finely diced
1 red bell pepper, finely diced
2 medium tomatoes, finely diced
4 medium cloves garlic, minced
2 tablespoons fresh mint leaves, finely chopped (plus some more for garnish)
2 tablespoons fresh parsley leaves, finely chopped (plus more for garnish)
2 tablespoons tomato paste
1/4 cup dried raisins
1/2 teaspoon ground cinnamon
2 tablespoons capers, drained and rinsed
2 tablespoons coconut sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup pine nuts, toasted
4 scallions, white parts only, sliced into 1/4-inch segments
Instructions
Stage 1 - Cook Eggplant
Start by taking a stockpot or Dutch oven over medium-high heat and add your olive oil
First, pour in your cubed and diced eggplant, ensuring that each piece gets nicely coated in olive oil (feel free to add a bit more oil to make sure everything is coated)
Cook your eggplant for 10-12 minutes until your eggplant starts to soften and grow translucent
Stage 2 - Create Eggplant Caponata
As the eggplant is growing translucent, add your garlic, shallots, celery, red bell pepper and fresh cut tomatoes. Stir around, mix and saute for at least 1-2 minutes
Next, add your tomato paste, chopped parsley, chopped mint and raisins and mix briefly
Once mixed, add in your balsamic vinegar, red wine vinegar, cinnamon, coconut sugar and capers. Stir everything well
Let the entire caponata mixture simmer together over low heat for at least 10 minutes
Stage 3 - Add in Final Touches
While your eggplant caponata is simmering, move onto toasting your pine nuts. Either take the pine nuts in a small pan over medium heat for 3-5 minutes, or microwave them in a small bowl for at least 1 minute
With your roasted pine nuts done and caponata fully simmered, add in your pine nuts, chopped scallions and an extra dollop of olive oil into your pot
Mix thoroughly and take the pot off the heat, and enjoy!
CoursesDinner
CuisineSicilian
Recipe by Arousing Appetites: Home to the Serious Cook at https://blog.arousingappetites.com/eggplant-caponata-sicilian-aubergine-balsamic/