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Sicilian Caponata with Grilled Whole-Grain Bread

Sweet-and-sour Sicilian eggplant stew with celery, tomatoes, olives, and capers, served over grilled whole-grain bread.

Ingredients

  • 1 large eggplant diced
  • 3 tbsp olive oil divided
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 14 oz diced tomatoes 1 can
  • 2 tbsp capers rinsed
  • 1/4 cup green olives sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsp pine nuts toasted
  • 2 tbsp golden raisins
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 slices whole-grain bread grilled
  • 2 tbsp fresh basil torn

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add eggplant and cook 8-10 minutes, stirring, until softened and lightly browned. Remove and set aside.
  2. Add remaining oil to the skillet with onion, celery, and bell pepper. Cook 6-7 minutes until softened.
  3. Return eggplant to the skillet along with tomatoes, capers, and olives. Simmer 10 minutes.
  4. Stir in red wine vinegar, honey, raisins, salt, and pepper. Simmer another 5 minutes until thickened.
  5. Remove from heat and let cool to room temperature, or serve warm.
  6. Spoon over grilled whole-grain bread, top with toasted pine nuts and basil.