Caitlin Bensel
Caponata is a classic Sicilian side typically made with fried eggplant. Our lighter version gets a quick sauté in heart-healthy olive oil.
How to Make It
Step 1
Combine golden raisins and red wine vinegar in a bowl.
Step 2
Heat olive oil in a large nonstick skillet over medium-high. Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet. Cook, stirring occasionally, until softened, 10 to 12 minutes.
Step 3
Stir in chopped tomato, chopped drained capers, crushed red pepper, and raisin mixture. Simmer until slightly thickened, about 5 minutes. Sprinkle with chopped fresh mint.
