I ordered a fish dish served with this caponata at Emeril’s restaurant in Orlando and it was so spectacular I knew I had to make it. This is Emeril’s recipe; healthy and delicious!
1/3 Cup Red Wine Vinegar
1/3 Cup Sugar
1/4 Cup Olive Oil
1/2 Cup Yellow Onions, chopped
1 TBSP Garlic, minced
1 Large Eggplant, finely chopped
1/2 tsp Salt
4 Large Tomatoes, chopped
1 Cup Pitted Green Olives, chopped
1 Cup Pine Nuts, toasted
1/3 Cup Fresh Basil, finely chopped
Combine the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 2 minutes. Remove from heat and allow to cool.
Heat the oil in a large heavy saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the eggplant and salt and cook, stirring occasionally, until the eggplant is softened, about 6 minutes. Add the tomatoes and cook, stirring occasionally, until the caponata thickens, about 12 minutes.
Add the olives and pine nuts. Stir in the vinegar mixture, one TBSP at a time, until the desired flavor is reached (the mixture should be sweet-and-sour). Stir in the basil and enjoy!