16Ingredients
70Minutes

Ingredients

US|METRIC
  • olive oil (Enough, to deep fry)
  • 2 pounds eggplant (cut into 1″ cubes)
  • 1 onion (large yellow or sweet-variety, chopped medium-small)
  • 2 celery ribs (thinly sliced)
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1/4 cup water
  • 1 cup canned tomatoes (crushed, or use fresh, see directions up top)
  • 6 ounces green olives (pitted and roughly chopped)
  • 1/2 cup white wine vinegar
  • 1/2 cup golden raisins (I used half for a less sweet caponata)
  • 1/4 cup salt (packed capers, rinsed and drained)
  • 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
  • 1/2 cup basil (finely slivered)
  • 2 tablespoons pine nuts (toasted until golden and cooled)
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