Olio Taibi
Sicilian
Side Dishes
Every family has their favorite way (the right way?!) to make caponata, which is versatile as a vegetable side dish, sandwich filling, topping for grilled meats, or simply on a piece of grilled bread. Here's our spin on this classic dish, but play with it to make it your family's own with our family's Nocellara Extra Virgin Olive Oil.
This recipe makes a big batch, but keeps for a week easily in the fridge with no decrease in quality, so you can enjoy it in many different ways.
8 TBS (1/2 cup) Olio Taibi Nocellara Extra Virgin Olive Oil, divided
2 pounds eggplant, cut into 1/2-3/4" chunks
2 medium yellow onions, chop into 1/2" pieces
3 large ribs celery, cut into 1/4" pieces
1/2 tsp kosher salt
1/4 cup brine-packed capers, drained (see note for salt-packed capers)
1 cup Castelvetrano/Nocellara olives (about 24 olives), pitted and roughly chopped, you'll have a scant 2/3 cup of olives after pitting and chopping
1/2 cup golden raisins
1 15oz can of diced tomatoes, drained (or 1 pound smoked plum tomatoes, see note)
1/3 cup red wine vinegar
2 tsp honey
Heat 3 TBS of Nocellara Extra Virgin Olive Oil in a wide deep sauté pan over medium heat until shimmering.
Add half the eggplant, and fry in the oil, turning regularly, until eggplant is soft, lightly browned, and starting release some of the oil it absorbed.
Remove eggplant to paper-towel lined plate.
Repeat process with another 3 TBS Nocellara Extra Virgin Olive Oil and the other half of the eggplant.
Add 1 TBS Nocellara Extra Virgin Olive Oil to pan, still over medium heat.
Add onion, celery, and kosher salt. Cook stirring regularly until vegetables are softened, about 5-7 minutes, using juices released to scrap up any leftover browned bits from cooking the eggplant.
Add capers, olives, raisins, tomatoes, red wine vinegar, and honey. Simmer lightly for about 5 minutes.
Add eggplant to pan with other vegetables, and stir to distribute. Simmer for another 2 or 3 minutes.
Remove from heat and let cool completely. Serve at room temperature with another TBS of Nocellara Extra Virgin Olive Oil drizzled on top. (see note for serving tip)
Make this classic Sicilian dish with our Nocellara, which stands up to the rich flavors of eggplant and tomatoes- great as a side dish, sandwich filling, or topping for grilled bread.
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