Ingredients

  • 2  medium sized eggplants, cut into ½ inch cubes - about 2 quarts total

  • ½ tsp. salt

  • 4 Tbsp. extra virgin olive oil, divided

  • ½ lb hot Italian sausage, casing removed (optional) 

  • ½ c red onion, chopped

  • ¼ c celery, chopped

  • 1 large clove garlic, minced - roughly 1 Tbsp.

  • ½ c golden raisins

  • ½ c white wine

  • 1 - 28 ounce can of good quality tomatoes, pureed

  • 2 Tbsp. capers, drained

  • ½ tsp. Salt

  • 2 Tbsp. Mezzogiorno Spice Blend

  • 2 Tbsp. brown sugar

  • 2 Tbsp. red wine vinegar

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat the oven to 375° or 350° convection.

  • Toss diced eggplant with 2 Tbsp. olive oil and ½ tsp. salt, spread eggplant evenly onto a sheet pan and roast for 20 - 30 minutes or until golden, soft and cooked through.

  • In a large Dutch oven or heavy bottomed pan over medium heat add 2 Tbsp. olive oil and Italian sausage, break up and brown the sausage, add the onions and celery to the sausage and cook stirring frequently for 2 to 3 minutes until onions release their fragrance and become translucent but not browned.

  • Add garlic and raisins, stirring constantly for one minute, just until the garlic perfumes the air.

  • Add white wine tomatoes and capers, season with salt, Mezzogiorno Spice Blend, brown sugar and red wine vinegar. Bring to a boil and reduce heat to a gentle simmer.

  • When eggplant is roasted through, remove from the oven and stir into the pot with the simmering ingredients.

  • Cook on low heat for an additional 20 - 30 minutes to allow the flavors to meld and caponata to thicken.

  • Refrigerate for 4 hours or better yet, overnight. Taste the caponata before serving and adjust the seasoning with salt, sugar, vinegar and Mezzogiorno Spice Blend to taste. It should be boldly flavored with a distinct sweet and sour kick.

  • Caponata is traditionally served at room temperature as part of an antipasti spread.