Caponata - The Easier Way To Make The Best Italian Appetizer

Today we're making Eggplant Caponata. This might be the best summer recipe in the world! Sweet and sour flavors combine to make a delicious spread that can be served with crusty bread, sandwiches, or pasta. Enjoy!

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PRODUCTS USED (affiliate links)
Frantoia Barbera Extra Virgin Olive Oil 3 Liter: https://amzn.to/3rfunDU
Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu
Mac Chef's Knife: https://amzn.to/48xkbvt
Wood Salt Box: https://amzn.to/46bSWqJ
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/eggplant-...

INGREDIENTS
FOR THE EGGPLANT
2 pounds (900g) eggplant cut into 1 1/2" cubes
1/2 cup (120g) olive oil divided
1 teaspoon (6g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
REMAINING INGREDIENTS
1/4 cup (60g) extra virgin olive oil
1/3 cup (45g) pignoli nuts
3 ribs celery - chopped
1 large red bell pepper - chopped
1 medium red onion sliced
1 6-ounce can tomato paste
1 cup (120g) chopped pitted green olives
2 tablespoons (28g) capers rinsed
1/4 cup (36g) raisins optional
2 tablespoons (26g) sugar
1/4 cup (60g) red wine vinegar
1/4 teaspoon hot red pepper flakes
1/4 cup minced flat-leaf Italian parsley
3 tablespoons mint and/or basil for garnish
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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