Caponata with Pine Nuts Recipe | Bon Appetit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - globe eggplants (about 2 pounds total), cut into 3/4-inch pieces
  • 2 tablespoons - kosher salt, plus more
  • 1 - small fennel bulb, cut into 3/4-inch pieces
  • 4 cups - vegetable oil
  • 1/4 - cup pine nuts
  • 1/4 - cup olive oil
  • 1 - medium red onion, thinly sliced
  • 2 - Fresno chiles, thinly sliced
  • 2 - garlic cloves, thinly sliced
  • 1/4 - teaspoon paprika
  • 1 - cup crushed tomatoes
  • 1/2 - cup red wine vinegar
  • 3 tablespoons - sugar
  • 1/4 - cup sweetened dried cranberries
  • - Grilled or toasted country-style bread (for serving)
  • Directions:

    Toss eggplants with 2 Tbsp. salt in a colander set over a bowl; chill 3–10 hours.

    Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and room temperature vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

    Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate.

    Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread.

    Brief Description


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    Category:  Vegetables

    Cuisine:  Italian

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    Posted By:

    Posted On:

    March 6, 2020

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