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Chunky Sicilian Eggplant Caponata with Pine nuts

Chunky Sicilian Eggplant Caponata with Pine Nuts

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Condiment, Side Dish
Cuisine Italian, Mediterranean
Servings 6

Equipment

  • Large sauté pan or wide skillet essential for yielding that chunky, rustic texture
  • Sheet pan for oven-roasted eggplant
  • Sharp chef’s knife and cutting board
  • Wooden spoon or sturdy spatula for stirring
  • Small bowl for toasting pine nuts
  • Measuring cups and spoons
  • Colander or mesh strainer handy for draining eggplant cubes if needed

Ingredients
  

For the Caponata

  • 2 large eggplants about 1.5 lb total, cut into generous 1″ cubes
  • 1 large yellow onion finely chopped
  • 3 garlic cloves thinly sliced
  • 3 ripe tomatoes about 1 lb, roughly chopped
  • 1 red bell pepper diced
  • 2 tbsp tomato paste
  • 3 tbsp capers rinsed and drained
  • ½ cup green olives pitted and halved
  • 2 tbsp pine nuts lightly toasted
  • 2 tbsp red wine vinegar
  • 1 tsp sugar optional, balances acidity
  • ¼ cup extra-virgin olive oil plus extra drizzling
  • Fresh basil leaves for garnish about 8–10
  • Salt & freshly ground black pepper to taste

Pantry Staples (likely already on hand)

  • Olive oil
  • Salt
  • Pepper
  • Sugar
  • Red wine vinegar

Instructions
 

Roast the Eggplant (Chunky Goodness)

  1. Preheat your oven to 425 °F (220 °C).
  2. Toss cubed eggplant in a drizzle of olive oil and a sprinkle of salt.
  3. Spread in a single layer on a sheet pan.
  4. Roast for 20–25 minutes, turning once midway, until golden and tender. This is the foundation of our chunky eggplant caponata.

Toast the Pine Nuts

  1. While the eggplant roasts:
  2. Heat a small dry skillet over medium-low heat.
  3. Add pine nuts and cook, stirring frequently, until just golden and fragrant (about 3–5 minutes).
  4. Transfer to a small bowl to cool.

Sauté Aromatics

  1. In a large sauté pan, heat ¼ cup olive oil over medium heat.
  2. Add chopped onion, cooking for 5 minutes until translucent and sweet.
  3. Stir in sliced garlic and cook just until fragrant (30 seconds).
  4. Add diced bell pepper and sauté another 3 minutes.

Build the Tomato Base

  1. Stir in chopped tomatoes and tomato paste.
  2. Cook, stirring occasionally—about 7–10 minutes—until tomatoes soften and meld into a saucy base.
  3. Season with salt and pepper.

Combine Eggplant & Briny Flavors

  1. Remove pan from heat; stir in roasted eggplant cubes.
  2. Add capers and green olives.
  3. Stir gently to coat veggies without turning mushy.

Acid & Season

  1. Sprinkle in red wine vinegar and optional sugar.
  2. Stir gently, taste, then adjust salt, pepper, or vinegar to balance sweet, sour, and savory.
  3. Return pan to lowest heat for 2 minutes—just enough for flavors to meld.

Finish & Serve

  1. Transfer caponata to a serving bowl or platter.
  2. Drizzle a bit more olive oil.
  3. Sprinkle toasted pine nuts on top.
  4. Garnish liberally with fresh basil leaves.
  5. Serve slightly warm or at room temperature.