Sicilian Eggplant Relish (Caponata)

Published July 1, 2008. From Cook's Illustrated.

Why this recipe works:

For a balanced and boldly flavored caponata recipe with eggplant that that didn’t turn to oil-soaked mush, we found that salting and microwaving the eggplant sufficiently dried it out. Adding tomatoes, along with V8 juice, at the end of cooking gave our caponata a bright, fresh flavor, while… read more

For a balanced and boldly flavored caponata recipe with eggplant that that didn’t turn to oil-soaked mush, we found that salting and microwaving the eggplant sufficiently dried it out. Adding tomatoes, along with V8 juice, at the end of cooking gave our caponata a bright, fresh flavor, while adding brown sugar and red wine vinegar gave it the sweet and sour finish that distinguishes our caponata recipe from vegetable dishes like ratatouille.

less

Makes 3 cups

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.

Ingredients

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