Caponata - Sicilian Sweet-Sour Vegetables

A classic dish incorporating an abundance of ingredients from the garden. Makes a great topping for crostini topped with soft goat cheese.

Serves 6


  • 2         eggplants cut into ½ " cubes
            extra-virgin olive oil for frying
    1         yellow onion, coarsely chopped
    1         anchovy filet, chopped

    1 jar       Marinelli’s Hot & Spicy Sicilian tomato sauce
    2         celery ribs , thinly sliced crosswise
    ¼ cup     red wine vinegar
    2 Tbsp   honey
    2 Tbsp   golden raisins
    2 Tbsp   pine nuts, toasted
    2 Tbsp   capers, rinsed
    12       green olives, pitted, coarsely chopped
    1         red bell pepper, roasted, peeled, seeded and sliced
            Sea salt and freshly ground black pepper

    2 Tbsp   coarsely chopped basil
    2 Tbsp   coarsely chopped flat-leaf parsley


    1. Put eggplant into a colander set over a large bowl; toss with 1 tablespoon salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.
    2. Reduce heat to medium-low and add 2 tablespoons of olive oil, onions, and anchovies; cook until soft, 10 minutes. Add tomato sauce and celery and increase heat to medium. Add vinegar, honey and cook 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives and roasted peppers. Season with salt and pepper to taste. Cook until hot.
    3. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.

Enjoy with a vibrant Rosé wine!

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