Eggplant Caponata with Basil: 7 Flavorful Variations

Eggplant Caponata is a flavorful Sicilian sweet and sour stew made with roasted eggplant, golden raisins, capers, tomatoes, and aromatic vegetables.

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Follow the provided roasted eggplant recipe to prepare the base ingredient with a tender, smoky texture.
In a small bowl, combine the golden raisins, sherry vinegar, and capers. Let this mixture sit.
Heat extra-virgin olive oil in a large skillet over medium heat. Add chopped onion and diced celery and cook for 8 minutes.
Add the diced red bell pepper and sea salt, cooking until the vegetables are tender, about 8 minutes.
Stir in the tomato paste, grated garlic, diced tomatoes, and cane sugar. Cook for about 8 minutes until the tomatoes break down.
Add in the roasted eggplant and softened raisins with their vinegar-caper mixture. Cook together for 5 additional minutes.
Remove from heat and stir in chopped fresh parsley. Adjust seasoning as needed.
Let the caponata cool to room temperature. It is best after resting for 2-3 days. Store in an airtight container in the refrigerator for up to 5 days.
Before serving, garnish with fresh basil leaves. Serve alongside crostini.