Sicilian Caponata with Pine Nuts and Green Olives

4 standard portions

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Ingredients

• 1 large eggplant (about 1 pound (450 g), cut into 1 cm cubes)
• 4 tablespoons extra-virgin olive oil (divided)
• Salt and freshly ground black pepper (to taste)
• 1 medium yellow onion (finely diced)
• 2 small celery ribs (diced)
• 5 garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 14.5 ounce can diced fire roasted tomatoes (or regular diced tomatoes)
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 2 tablespoons capers (rinsed if salt-packed)
• ¾ cup roasted red peppers ((from a jar), diced)
• ½ cup green olives (pitted and chopped or quartered)
• 2 tablespoons golden raisins
• ¼ teaspoon red pepper flakes (or to taste)
• Zest of 1 lemon (about 2 teaspoons)
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup pine nuts
• Chopped fresh parsley and mint (for garnish)

Method

1. Preheat the oven to 425°F (220°C).
2. Toss the eggplant with 2 tablespoons of olive oil and season with salt and pepper.
3. Spread the eggplant on a baking sheet and roast for 25-30 minutes, flipping halfway through.
4. Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the pine nuts and fry, stirring frequently, until the nuts are golden brown. Remove the pine nuts from the pan to a plate, leaving behind the oil.
5. Add the onion and celery with a pinch of salt, and cook for 2-3 minutes until softened.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Stir in the tomato paste and cook for 2 minutes, stirring frequently.
8. Add the diced tomatoes, red wine vinegar, honey, capers, roasted peppers, green olives, golden raisins, and red pepper flakes. Let simmer for 3-4 minutes.
9. Add the roasted eggplant and gently stir to combine. Remove from heat.
10. Fold in the lemon zest, lemon juice, and toasted pine nuts.
11. Taste and adjust seasoning as needed.
12. Let rest for 15 minutes before serving. Garnish with fresh parsley and mint.