Sicilian Eggplant Caponata

Sicilian Eggplant Caponata

I just returned from a delightful week in Italy where the food is to die for, not to mention the gelato...On the small island of Favignana off the coast of Sicily, we ate Caponata every day. Every restaurant has their own version so as soon as I returned home I created my own. Eggplant and almonds are found in many Sicilian dishes, and the vegetables are caramelized with honey and vinegar to give a spicy tang with a crunch of toasted almond, it's very addictive!

Caponata recipe:

2 small eggplants cut into small cubes

1 large carrot cut into small cubes

1 medium onion, diced

1 can of diced, chopped tomatoes or fresh tomatoes

10 olives, de-pitted and cut into pieces

2 spoonfuls of capers cut into pieces

1 cup of chopped, toasted almonds

1/2 cup raisins

1 large spoonful of honey

2 tablespoons of chopped basil


salt and pepper to taste

Sauté the eggplant with olive oil for a few minutes adding later the onion and carrot along with a generous dash of vinegar. Let the vinegar absorb into the vegetables and then mix in the other ingredients and cook for 10 minutes until the vegetables caramelize. Serve at room temperature.

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