Sweet & Sour Eggplant Relish (Caponata)

Sweet & Sour Eggplant Relish (Caponata)
Photo by Scott Phillips


  • ¼ cup green olives, pitted and slivered
  • ½ red bell pepper, cut into ½-inch dice
  • 1-14 oz. can diced tomatoes (with their juices)
  • Kosher salt
  • 3 large inner ribs celery, sliced crosswise
  • 1 small yellow onion, chopped
  • 4 tsp. granulated sugar
  • + 6 more ingredients
    • ½ yellow bell pepper, cut into ½-inch dice
    • 3 Tbs. drained and rinsed capers (coarsely chopped if large)
    • ½ cup extra-virgin olive oil; more as needed
    • 1 medium eggplant (about 1-½ lb.), unpeeled, top and bottom trimmed ½ inch thick
    • 2 Tbs. red-wine vinegar
    • 2 anchovy fillets, minced (optional)

Cut the eggplant into 1-inch cubes. Spread the cubes on a baking sheet lined with paper towels, sprinkle with 1 Tbs. salt, and let sit for 1 hour. Pat dry with more paper towels; there’s no need to rinse. Heat the oil in a small Dutch oven or large saucepan over medium-high heat until hot. Worki...

View full recipe at Fine Cooking


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