A friend mentioned she was making this and my mouth started watering! I love caponata plain or on grilled meat or fish or stirred into pasta. This recipe is from Canal House but I added some fennel and pine nuts. Also at the olive bar at Whole Foods there was an olive mix with currants in it so I used that and added some capers to it.
1-2 large eggplant, cut into 1″ cubes
2 T. kosher salt
1/2 c. white wine vinegar
1 T. sugar
1/4 c. currants or raisins
3/4 c. olive oil
3 ribs of celery, large dice
1 head of fennel, chopped
1 medium onion, chopped
4 anchovy filets, chopped
4 fresh tomatoes, peeled and diced
1 c. large green olives, pitted and halved
2 T. capers
1/4 c. toasted pine nuts
1 bay leaf
Toss the eggplant with salt and drain in a colander for one hour. Pat dry with a paper towel. Combine vinegar, sugar and currants in a small bowl until currants are plump. Pat the eggplant dry and heat 1/2 cup of olive oil in a wide pot over medium high heat. Working in batches, fry the eggplant until browned on all sides. Transfer to a bowl with a slotted spoon. Add remaining 1/4 c. olive oil and sauté onion, celery and fennel until soft, about 10 minutes. Stir in the anchovies. Add the tomatoes with any juices, olives, capers, bay leaf and pine nuts. Add the egg plant. Stir in the currants and vinegar. Simmer, stirring often until juices thicken a bit, 10-15 minutes. Season with pepper. Refrigerate for at least a day and up to a week. Remove bay leaf.

One thought on “Caponata

  1. Jerry Brown June 3, 2014 / 5:35 pm

    This sounds wonderful. Buy anchovies for Pan Bagnat, and have enough left over for caponata.


    Sent from my iPad


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