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Sicilian Eggplant and Pine Nut Caponata Recipe

Name: Sicilian Eggplant and Pine Nut Caponata Recipe
Total time: 30 min
Yield: 6
Ingredients: 1 cup pine nuts; 1/2 cup extra-virgin olive oil, plus more for serving; 1 small globe eggplant (about 1 pound), cut into 3/4-inch dice; Kosher salt and freshly ground black pepper; 4 scallions, white parts only, sliced into 1/4-inch segments; 1 rib celery, finely diced; 1 red bell pepper, cut into 1/2-inch dice; 4 medium cloves garlic, thinly sliced; 2 tablespoons minced fresh mint leaves, plus more for garnish; 2 tablespoons minced fresh parsley leaves, plus more for garnish; 2 tablespoons tomato paste; 1/2 teaspoon ground cinnamon; 1/2 cup raisins; 2 tablespoons capers, drained and rinsed; 2 tablespoons sugar; 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar

Prep Time

Cook Time

Total Time

30m

This Sicilian Eggplant and Pine Nut Caponata Recipe is a traditional Italian dish featuring diced eggplant, pine nuts, and a variety of other flavorful ingredients. The combination of sweet, savory, and tangy flavors creates a delightful dish, perfect as an appetizer or side dish. Serve with a drizzle of olive oil.