Sicilian Eggplant Relish (Caponata)
This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish—but not if the vegetables are mushy and the flavors out of balance.
A cookbook recipe exclusively for ATK Essential members from Tasting ItalyGather Your Ingredients
Key Equipment
Before You Begin
Serve caponata spooned over slices of toasted baguette or alongside grilled meat or fish. Adjust the vinegar as necessary, depending on the acidity of your tomatoes and what you are serving with the caponata. If coffee filters are not available, food-safe, undyed paper towels can be substituted when microwaving the eggplant. To allow the steam released by the eggplant to escape, remove the plate from the microwave immediately. Although the test kitchen prefers the complex flavor of V8 vegetable juice, tomato juice can be substituted. Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container.
Instructions
1.
Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.
2.
Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
3.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.
4.
Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
5.
Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.
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