This eggplant recipe is the perfect comfort food for the cold winter ahead, and makes a great appetizer to serve during the holidays!
- 2 large eggplants, cut into 1-inch pieces
- 2 tablespoons kosher salt
- 1 1/2 cups olive oil, divided
- 6 celery stalks, diced
- 1/2 bulb of fennel, diced finely
- 1 zucchini, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 1/2 cup tomatoes, diced
- 1 cup green olives, chopped
- 1 teaspoon anchovy paste
- 1/2 cup raisins
- 1/2 cup pine nuts
- 1/2 cup white wine vinegar
- 2 tablespoons granulated sugar
- salt and pepper to taste
- 3/4 cup raw almonds
- 1/2 teaspoon dried basil
- Pea shoots for garnish
- Optional: Serve with ricotta cheese and sliced bread
1. Place the eggplant in a colander with kosher salt, and let sit for one hour. Rinse, then pat dry.
2. In a large deep pan, heat 1 cup of the olive oil over medium heat until hot. Sauté the celery and fennel for 1 minute. Add zucchini and continue to sauté another minute. Now add the eggplant and continue to sauté for 10 more minutes, stirring often, until vegetables are soft and browning. Transfer vegetables to a paper-lined plate.
3. Add the remaining oil to the pan, sauté garlic and onion over medium heat until golden, about 4 minutes. Stir in the tomatoes, olives, anchovy paste, raisins, pine nuts, vinegar and sugar, cook for 10 minutes, stirring often. Mix in the eggplant mixture and continue cooking another 10 minutes. Add the dried basil, and almonds, and season with salt and pepper. Stir and cook for another minute. Remove from heat and allow it to cool. Transfer to a large bowl and refrigerate at least 5 hours.
4. To serve, toast a thin slice of bread, spread on ricotta cheese, top with caponata, and garnish with pea shoots. Enjoy!
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.