The International Kitchen
Recipes
Eggplant Caponata with Toasted Almonds and Dark Cocoa Powder

Eggplant Caponata with Toasted Almonds and Dark Cocoa Powder

Name: Eggplant Caponata
Prep time: 20 min
Cook time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 large eggplants; 2 large onions; 100 gr. (3 1/2 oz) sliced celery stalk. Use the inside part of the celery, including the leaves.; 50 gr. (1 3/4 oz) green olives (pitted and coarsely chopped); 3 or 4 chopped and peeled tomatoes; 50 gr. (1 3/4 oz) capers (well rinsed); 40 gr. (about 1 1/4 oz) sugar; 40 gr. (about 1 1/4 oz) white wine vinegar; Chopped tasted almonds for decoration; Dark cocoa powder for decoration; Salt, to taste; Pepper, to taste

November 6, 2014
Peg Kern

Appetizers & starters
Dairy Free
Gluten Free
Vegan
Vegetarian

Overview
Recipe for Eggplant Caponata

The locals hanging out in SIcily

Whether you want to serve a vegetarian entree, or a tasty side packed with vegetables, try this eggplant caponata dish from Sicily. Considered both a stew as well as a relish — depending on how its served, and what it’s served with — this meal is considered an agrodolce, otherwise known as a sweet and sour sauce. This particular recipe hails from the kitchen of Chef Vincenzo of our Palermo cooking class. Check out all of our Sicily food and wine tours. For contact us for details on this class, or any of our cooking vacations, in Italy.

20 minutes
8 servings
Saute
20 minutes

Ingredients

4 large eggplants
2 large onions
100 gr. (3 1/2 oz) sliced celery stalk. Use the inside part of the celery, including the leaves.
50 gr. (1 3/4 oz) green olives (pitted and coarsely chopped)
3 or 4 chopped and peeled tomatoes
50 gr. (1 3/4 oz) capers (well rinsed)
40 gr. (about 1 1/4 oz) sugar
40 gr. (about 1 1/4 oz) white wine vinegar
Chopped tasted almonds for decoration
Dark cocoa powder for decoration
Salt, to taste
Pepper, to taste

Instructions

Cut the eggplants into 2 cm cubes. Salt well and set aside for 15 minutes.
After 15 minutes, rinse the eggplant under cold running water, drain, and fry in olive oil until golden brown.
Place the fried eggplants in a casserole dish.
Thinly slice the onions and sweat them (in a large, heavy skillet) in olive oil until soft. Add salt and pepper.
Add celery and continue sweating until semi-soft. Add more salt and pepper.
On high heat, add the chopped and peeled tomatoes, and stir well.
Add the sugar and let caramelize, then add the olives and capers.
Add the mixture to the eggplant in the casserole. Garnish with the cocoa and almonds and serve with bread.