Sicilian Eggplant Relish (Caponata)

Name: Sicilian Eggplant Relish (Caponata)
Yield: Serves 4 to 6 (Makes 3 cups)
Ingredients: 1 , eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups); 3/4 teaspoon, kosher salt; 3/4 cup, vegetable juice, preferably V8 (see note); 1/4 cup, red wine vinegar, plus extra for seasoning (see note); 2 tablespoons, light brown sugar; 1/4 cup, minced fresh parsley leaves; 1 1/2 teaspoons, minced anchovy fillets (2 to 3 fillets); 8 ounces, ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup); 1/4 cup, raisins; 2 tablespoons, minced black olives; 2 tablespoons, extra-virgin olive oil; 1 , celery rib, cut into 1/4-inch dice (about 1/2 cup); 1 , red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup); 1 , onion, diced fine (about 1/2 cup); 1/4 cup, pine nuts, toasted

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Appears in Cook's Illustrated July/August 2008

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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.

SERVES4 to 6 (Makes 3 cups)

TIME1 hour, plus 30 minutes cooling

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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...

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