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Caponata with Nocellara

Name: Caponata with Nocellara
Cuisine: Sicilian
Ingredients: 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

July 25, 2021

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.

Caponata with Nocellara

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Ingredients

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

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Directions

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)

Recipe Note

For best results, make the caponata a day or two ahead. Bring to room temperature before serving.

If you have high quality salt-packed capers, substitute for the more widely available brine-packed capers. However, be sure to rinse well, then soak for 30 minutes, changing the water at least twice.

Mezzetta brand castelvetrano olives are good quality with a simple brine that doesn't interfere with other flavors of this dish.

For an extra layer of flavor with the tomatoes, look for a canned fire-roasted tomato without added herbs, such as Hunt's or Muir Glen. However, if you have a grill or a smoker and the time- take a pound of fresh plum tomatoes, slice in half, place skin side down onto perforated pan and smoke over a fruitwood like cherry for 30 minutes over medium heat until peels start coming off, then peel, chop and add in place of the canned tomatoes.

For the honey, use a medium-light but flavorful honey. If you can source Sicilian honey, we like Solmielato's eucalyptus honey for this dish.

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Caponata with Nocellara

Caponata with Nocellara

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