Zesty Italian Caponata with Ricotta Salata and Pine Nuts

Name: Zesty Italian Caponata with Ricotta Salata and Pine Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Eggplant; Olive Oil; Onion; Garlic; Red Bell Pepper; Tomatoes; Green Olives; Capers; Red Wine Vinegar; Sugar; Salt & Pepper; Pine Nuts; Ricotta Salata; Fresh Basil Leaves

A Vibrant Mediterranean Vegetable Stew

This traditional Sicilian dish is an exquisite blend of eggplant, tomatoes, and flavorful herbs, topped with creamy ricotta salata and toasted pine nuts for a crunchy finish.

1 h 30 min
4
Intermediate

Ingredients

For the Caponata

Eggplant

2 large, cut into 1-inch cubes

Olive Oil

1/4 cup

Onion

1 large, chopped

Garlic

2 cloves, minced

Red Bell Pepper

1, chopped

Tomatoes

2 cups ripe, diced

Green Olives

1/4 cup, pitted & sliced

Capers

2 tbsp, rinsed

Red Wine Vinegar

1/4 cup

Sugar

2 tbsp

Salt & Pepper

to taste

For the Garnish

Pine Nuts

1/4 cup, toasted

Ricotta Salata

3 oz, crumbled

Fresh Basil Leaves

torn

Preparation

Marinating the Eggplant

Place Eggplant in Colander

Place eggplant cubes in a colander and sprinkle with salt.

Drain Eggplant

Let it drain for 30 minutes to remove bitterness.

Rinse and Dry Eggplant

Rinse in cold water, pat dry with paper towels.

Ensure eggplant is thoroughly dried to prevent sogginess.

Preparing the Tomato Base

Heat Oil

Heat olive oil in a large pan over medium heat.

Add Onions and Garlic

Add onions and garlic, and sauté until translucent.

Add Bell Pepper and Tomatoes

Stir in red bell pepper and tomatoes; cook until softened.

Use ripe, fresh tomatoes for a robust flavor.

Cooking Process

Sauté Vegetables

In the same pan with the tomato base, add eggplant, olives, and capers; cook until eggplant is tender.

Add Flavor

Stir in red wine vinegar and sugar, then simmer for 15-20 minutes.

Finish & Season

Season to taste with salt and pepper and garnish with pine nuts and ricotta salata.

Plating & Serving