Eggplant Caponata with Toasted Pine Nuts

A classic Sicilian sweet and sour relish, perfect as a side dish or appetizer.

Prep Time

20 minutes

Total Time

60 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.22/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Side Dish•Appetiser

Cuisine:

Mediterranean

Main Ingredient:

Eggs

Ingredients

Servings

1largeEggplant(about 1.5 pounds, cut into 1-inch cubes)

£1.20

128 ounce canTomatoes(crushed tomatoes)

£0.90

2stalksCelery(finely chopped)

£0.30

1mediumOnion(chopped)

£0.30

0.5cupGreen Olives(pitted and halved)

£1.10

2tablespoonsCapers(drained)

£0.40

3tablespoonsRed Wine Vinegar

£0.15

2tablespoonsSugar

£0.05

1tablespoonHoney(optional, can use maple syrup or agave for vegan option)

£0.10

0.3cupPine Nuts

£1.50

0.3cupOlive Oil

£0.60

to tasteSalt

to tasteBlack Pepper(Freshly ground)

0.3cupFresh Basil(Chopped, for garnish (optional))

£0.75

Total Cost

£7.35

£1.22 per serving

Instructions

1.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 10-15 minutes. If eggplant is absorbing too much oil, add a tablespoon more.
2.
Add the onion and celery to the skillet and cook until softened, about 5 minutes.
3.
Stir in the crushed tomatoes, olives, and capers. Season with salt and pepper.
4.
In a small bowl, whisk together the red wine vinegar, sugar, and honey (or maple syrup/agave). Pour the mixture into the skillet.
5.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the flavors have melded and the sauce has thickened.
6.
While the caponata is simmering, toast the pine nuts in a dry small skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they burn easily.
7.
Remove the caponata from the heat and let it cool slightly. Stir in the chopped basil (if using).
8.
Transfer the caponata to a serving dish and sprinkle with the toasted pine nuts.
9.
Serve warm or at room temperature. Caponata tastes even better the next day!

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My Notes

Nutrition Information

Nutrition per serving (250g)

275 kcal / 1151 kJ

Carbs

26g

10% of RDA

Fat

18g

26% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

Salting the eggplant before cooking helps to draw out excess moisture and reduces bitterness. Toss the cubed eggplant with salt and let it sit for 30 minutes, then rinse and pat dry before cooking.

For a richer flavor, add a tablespoon of tomato paste along with the crushed tomatoes.

Caponata can be stored in the refrigerator for up to 3 days.

Serve the Caponata with crusty bread, crackers, or as a topping for grilled fish or chicken.

Cooking Equipment

Large skillet or Dutch oven

Small skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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