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Eggplant Recipe

Name: Stallas Eggplant Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups eggplant (Italian or globe), cut into 1/2-inch cubes; 1 tbs salt (for salting eggplant); 6 tbs olive oil, divided; 1 cup yellow onion, medium, finely diced; 1 cup celery stalks, thinly sliced; 1 cup red bell pepper, seeded and diced 1/2-inch; 3 tsp garlic cloves, minced; 2 tbs tomato paste; 1 cup canned crushed tomatoes; 3 tbs red wine vinegar; 2 tbs granulated sugar; 2 tsp capers, drained; 1 tbs green olives, pitted and roughly chopped; 2 tsp pine nuts (toasted); 2 tsp raisins or currants (optional); 2 tbs fresh basil leaves, thinly sliced (chiffonade); 2 tbs fresh parsley, chopped; 0 to taste salt (to taste); 0 to taste black pepper (freshly ground, to taste); 1 tsp lemon juice (optional, to brighten); 8 pieces toasted bread or crostini for serving

Inspired by Stalla

Time1h 15m

Serves6

Caponata

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Ingredients

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Caponata Base

2 cups eggplant (Italian or globe), cut into 1/2-inch cubes

1 tbs salt (for salting eggplant)

6 tbs olive oil, divided

1 cup yellow onion, medium, finely diced

1 cup celery stalks, thinly sliced

1 cup red bell pepper, seeded and diced 1/2-inch

3 tsp Garlic cloves, minced

Sweet-Sour Sauce & Additions

2 tbs tomato paste

1 cup canned crushed tomatoes

3 tbs red wine vinegar

2 tbs granulated sugar

2 tsp capers, drained

1 tbs green olives, pitted and roughly chopped

2 tsp pine nuts (toasted)

2 tsp raisins or currants (optional)

Finishing & Garnish

2 tbs fresh basil leaves, thinly sliced (chiffonade)

2 tbs Fresh parsley, chopped

0 to taste salt (to taste)

0 to taste black pepper (freshly ground, to taste)

1 tsp lemon juice (optional, to brighten)

8 pieces toasted bread or crostini for serving

Method

Caponata Base

Prepare and Salt Eggplant

Place the cubed eggplant in a colander, sprinkle with 1 tablespoon salt, toss to coat, and let sit 20 minutes. This draws out bitterness and moisture. After 20 minutes, rinse briefly and pat dry with kitchen towels or paper towels.

Cook Eggplant

Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add eggplant in a single layer (cook in batches if needed) and sauté until golden and tender, 6–8 minutes per batch, turning occasionally. Transfer cooked eggplant to a bowl lined with paper towels to drain any excess oil.

Sweat Aromatics & Vegetables

Add remaining 1 tablespoon olive oil to the skillet over medium heat. Add diced onion and sliced celery; cook, stirring occasionally, until softened, about 6 minutes. Add diced red bell pepper and cook 3–4 minutes until slightly softened. Stir in minced garlic and cook 30–45 seconds until fragrant.

Sweet-Sour Sauce & Additions

Build the Sauce

Push the vegetables to the side of the skillet and add 1 tablespoon olive oil if pan is dry. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes, red wine vinegar, and granulated sugar; stir to combine. Bring mixture to a gentle simmer.

Combine Eggplant & Flavorings

Return the cooked eggplant to the skillet and fold to coat with the sauce. Stir in capers, chopped green olives, toasted pine nuts, and raisins or currants (if using). Simmer gently for 8–10 minutes so flavors meld and sauce thickens slightly. Taste and adjust balance: add more vinegar for acidity, sugar for sweetness, or a pinch of salt as needed.

Finishing & Serving

Finish with Herbs and Seasoning

Remove skillet from heat. Stir in chopped basil and parsley, and add 1 teaspoon lemon juice if using. Season with salt and freshly ground black pepper to taste.

Cool and Serve

Caponata can be served warm, at room temperature, or chilled. For best flavor, let it rest at least 30 minutes to allow flavors to meld. Transfer to a serving bowl and sprinkle with additional toasted pine nuts and a few basil ribbons. Serve with toasted bread or crostini for spreading.

Make-Ahead & Storage

Store cooled caponata in an airtight container in the refrigerator for up to 4–5 days. Flavors often improve after a day. Reheat gently on the stovetop or serve cold.