Sicilian Eggplant Relish (Caponata)

11 comments

Appears in Cook's Illustrated July/August 2008

This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish—but not if the vegetables are mushy and the flavors out of balance.

SERVES 4 to 6 (Makes 3 cups)

TIME 1 hour, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

For a balanced and boldly flavored caponata recipe with eggplant that that didn’t turn to oil-soaked mush, we found that salting and microwaving the eggplant sufficiently dried it out. Adding tomatoes, along with V8 juice, at the end of coo...

Print