Caponata Siciliana (Sicilian Eggplant Stew)

Ingredients

2 pounds (908g) eggplant cut into 1 1/2″ cubes

1/2 cup (120g) olive oil plus more as needed

1 teaspoon Diamond Crystal Kosher salt

1/2 teaspoon black pepper

Remaining ingredients

1/4 cup (60g) extra virgin olive oil

1/3 cup (45g) pignoli nuts

3 ribs celery chopped

1 large red bell pepper chopped

1 medium red onion sliced

1 6-ounce can tomato paste

1 cup (140g) chopped pitted green olives

2 tablespoons (18g) capers rinsed

1/4 packed cup (42g) raisins optional

2 tablespoons (26g) sugar

1/4 cup (60g) red wine vinegar

1/4 teaspoon crushed hot red pepper flakes

1/4 cup mince flat-leaf Italian parsley

3 tablespoons mint and/or basil for garnish

Authentic Jambalaya Soup

White Bean and Rosemary Soup

Upside-Down Georgia Pecan Cake

salt and pepper to taste

Instructions

Roast the Eggplant:

Preheat your oven to 425°F (220°C) and position the rack in the center.

Toss the cubed eggplant with olive oil, salt, and pepper until evenly coated.

Arrange the eggplant in a single layer on a parchment-lined baking sheet, ensuring the pieces aren’t crowded.

Roast for 30–40 minutes, or until the eggplant is tender and golden-brown. Set aside.

Prepare the Base:

In a dry skillet over medium-low heat, toast the pignoli nuts for about 5 minutes, stirring frequently to avoid burning. Transfer to a bowl once golden and fragrant.

In a large sauté pan, heat the extra virgin olive oil over medium heat. Add the chopped celery, red onion, and red bell pepper. Sauté for 5–7 minutes, or until softened.

Build the Sauce:

Stir in the tomato paste and cook for another 5 minutes, stirring often. If it begins to stick or darken too much, add a splash of water.

Add the crushed red pepper flakes and cook for 30 seconds to bloom the spices.

Add Depth:

Mix in the olives, capers, raisins (if using), sugar, and red wine vinegar. Simmer for 5 minutes, allowing the flavors to combine and mellow.

Final Assembly:

Gently fold in the roasted eggplant, being careful not to mash the pieces. Taste and adjust with more sugar or vinegar if needed. Add salt and pepper to taste.

Finish and Rest:

Turn off the heat. Stir in the toasted pignoli nuts and chopped parsley.

Garnish with fresh mint and/or basil before serving.

Tip: The flavor improves dramatically after resting. Refrigerate overnight and serve the next day for best results.