Caponata is a splendid veggie based side dish for meaty fish like herb-seared tuna! It’s slightly sweet and sorta sour thanks to the combination of kalamata olives, capers, tomatoes, raisins, bell pepper and eggplant. Not an eggplant fan? Fear not! It cooks down and absorbs the flavors of olive oil, red pepper flakes and fresh basil.
1/2 c. extra-virgin olive oil
3 anchovy filets, finely chopped
1 tsp. red pepper flakes*
4 Japanese eggplants, cubed into 1/2″ chunks (or 1 large Italian eggplant)
2 medium-sized tomatoes, seeds squeezed and coarsely diced
1 yellow bell pepper, medium-sized dice
1 medium onion, medium-sized dice
4–5 garlic cloves, minced
3 Tbsp. capers, drained
1/4 c. golden raisins**
1/2 c. Kalamata olives, pitted and coarsely chopped
2 Tbsp. balsamic vinegar
1/2 tsp. granulated sugar
1/4–1/3 c. fresh basil leaves, hand-torn
Salt and black pepper to taste
In a large saucepan over medium heat, heat olive oil until shimmery. Add anchovies and red pepper flakes and cook for 1-2 minutes until oil is fragrant. Add eggplant to oil. Cook and stir until eggplant is brown and sticky. Add tomatoes, yellow pepper, onion and garlic to eggplant. Continue to cook and stir until veggies become soften. Stir in capers, raisins, olives, vinegar, sugar and basil. Bring mixture to a simmer and lower the temperature to low, cooking until thick. Season with salt and black pepper to taste. Serve warm or cold.
*Adjust to your spice preference.
**Regular raisins can be used.
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