WHY THIS RECIPE WORKS: Sicilian caponata distinguishes itself with boldly flavored eggplant and a sweet-and-sour finish. To make sure the eggplant didn’t turn to oil-soaked mush, we salted and microwaved it to eliminate
excess moisture. We used V8 juice to deliver bright tomato flavor. Brown sugar and red wine vinegar enhanced the traditional sweet-and-sour profile. A scoopful of raisins brought additional sweetness, minced anchovies added a rich umami boost, and briny black olives offered balance. Simmering everything together for just a few minutes allowed the mixture to thicken and the flavors to meld. Although we prefer the complex flavor of V8 juice, tomato juice can be substituted. If coffee filters are not available, food-safe, undyed paper towels can be substituted when microwaving the eggplant. Be sure to remove the eggplant from the microwave immediately so that the steam can escape. Serve caponata with slices of toasted baguette or with grilled meat or fish.
Makes: about 3 cups
Total time: 40 minutes
INGREDIENTS:
- 1½ pounds eggplant, cut into ½-inch pieces
- ½ teaspoon salt
- ¾ cup V8 juice
- ¼ cup red wine vinegar, plus extra for seasoning
- 2 tablespoons packed brown sugar
- ¼ cup chopped fresh parsley
- 3 anchovy fillets, rinsed and minced
- 1 large tomato, cored, seeded, and chopped
- ¼ cup raisins
- 2 tablespoons minced black olives
- 2 tablespoons extra-virgin olive oil
- 1 celery rib, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 small onion, chopped fine
- ¼ cup pine nuts, toasted
INSTRUCTIONS:
- Toss eggplant with salt in bowl. Line entire surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer on coffee filters. Microwave until eggplant is dry and shriveled to one-third of its original size, 8 to 15 minutes (eggplant should not brown). Transfer eggplant immediately to paper towel–lined plate.
- Whisk V8 juice, vinegar, sugar, parsley, and anchovies together in medium bowl. Stir in tomato, raisins, and olives.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 teaspoon more oil if pan appears dry; transfer to bowl.
- Add remaining oil to now-empty skillet and heat over medium-high heat until shimmering. Add celery, bell pepper, and onion and cook, stirring occasionally, until softened and edges are spotty brown, 6 to 8 minutes.
- Reduce heat to medium-low and stir in eggplant and juice mixture. Bring to simmer and cook until juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and let cool to room temperature.
Season with extra vinegar to taste and sprinkle with pine nuts before serving. (Caponata can be refrigerated for up to 1 week; bring to room temperature before serving.)
