One-Pot Sicilian Caponata
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Caponata is a little bit of heaven on earth. (In our opinion, of course.) The buttery eggplant, the tomatoes and olives and garlic, stewed in a little sweet vinegary-ness…absolutely divine. Traditionally, you’d use brown sugar to sweeten it but in this version date syrup takes its place beautifully. Maybe it's even better?? Here’s our pro tip: whip up a quick batch in the instant pot. Impress your dinner guests with a tangy savory appetizer with crispy baguette slices. Tada! Save the rest in the fridge overnight and savor the rich melded flavor with eggs and buttery toast for breakfast. The next day is when it really comes alive and you can’t beat it with a runny egg and a drizzle of Pomegranate syrup.
- Preparation 10 min
- Cook 10 min
- Serves 4-6 servings
Ingredients
- 1 large eggplant, diced into 0.5 inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery with fresh leaves, chopped
- 3 large garlic cloves, minced
- 2 bell peppers (red or yellow), diced
- 1 14-ounce can crushed tomatoes
- 3 heaped tablespoons capers
- 3 tablespoons thick sliced pitted green olives
- 2 tablespoons Just Date Syrup
- 3 tablespoons red wine vinegar
- freshly ground pepper to taste
- salt to taste
Instructions
- On a busy school night, throw all ingredients into an instant pot and set the timer on high for 10 minutes.
- For more time: slice eggplant into 0.5 inch slices and quickly brown top and bottom in a hot skillet. Cube and throw with rest of ingredients into instant pot.
- Serve on crispy buttered baguette slices, on fried polenta cakes, or with pasta drizzled with high-quality olive oil.
- For breakfast, serve with a fried egg and a drizzle of Just Pomegranate Syrup.
by Caitlin Heinz
