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

Olio Taibi

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

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)

Caponata with Nocellara

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.