Caponata - The Easier Way To Make The Best Italian Appetizer

Today we're making Eggplant Caponata. This might be the best summer recipe in the world! Sweet and sour flavors combine to make a delicious spread that can be served with crusty bread, sandwiches, or pasta. Enjoy! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ PRODUCTS USED (affiliate links) Frantoia Barbera Extra Virgin Olive Oil 3 Liter: https://amzn.to/3rfunDU Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu Mac Chef's Knife: https://amzn.to/48xkbvt Wood Salt Box: https://amzn.to/46bSWqJ Workhorse Cutting Board: https://amzn.to/3kIgyvC MY AMAZON STORE (affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/eggplant-caponata/ INGREDIENTS FOR THE EGGPLANT 2 pounds (900g) eggplant cut into 1 1/2" cubes 1/2 cup (120g) olive oil divided 1 teaspoon (6g) Diamond Crystal Kosher salt 1/2 teaspoon black pepper REMAINING INGREDIENTS 1/4 cup (60g) extra virgin olive oil 1/3 cup (45g) pignoli nuts 3 ribs celery - chopped 1 large red bell pepper - chopped 1 medium red onion sliced 1 6-ounce can tomato paste 1 cup (120g) chopped pitted green olives 2 tablespoons (28g) capers rinsed 1/4 cup (36g) raisins optional 2 tablespoons (26g) sugar 1/4 cup (60g) red wine vinegar 1/4 teaspoon hot red pepper flakes 1/4 cup minced flat-leaf Italian parsley 3 tablespoons mint and/or basil for garnish salt and pepper - to taste VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.