The Recipe ReDux: Sicilian Relish

Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on YummlyShare on StumbleUponShare on Tumblr

Eggplant Caponata or Sicilian Relish for The Recipe ReDux

This month’s Recipe ReDux theme is “Dressing For Success” (condiments, spreads and salad dressings) and almost immediately I knew I wanted to make caponata. Caponata is a sweet and sour type of relish from Sicily traditionally featuring eggplant, onions, celery, olives, capers, olive oil and vinegar. I fell in love with Sicilian cuisine during my honeymoon – several countries have invaded this island over the centuries, which is reflected in the cooking. Beyond the obvious Roman influence, you see Greek, North African and Middle Eastern ingredients in many traditional dishes there.

For my version of caponata, I like to add in green and red peppers as well as tomatoes.

Sicilian Relish
Makes about 3 cups

1 large eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 clove garlic, minced
1 large onion, coarsely chopped
2 -3 bell peppers, seeded and diced
1/2 cup red wine vinegar
1 -2 large tomatoes, chopped
1/4 cup capers or chopped olives

Place eggplant in colander and sprinkle with salt. Let stand 30 minutes, then pat dry. Cut into 1/2 inch cubes. Set aside.

In a large skillet over medium heat, heat oil. Saute garlic for 1 minute then add onions. Saute for 10 minutes, stirring often. Add eggplant, peppers and vinegar, cover and simmer for 30 – 35 minutes or until peppers are soft (stir occasionally and add a tablespoon or two of water if too dry.) Add tomato(es) and saute, uncovered, another 10 minutes. Remove from heat and stir in capers. Let cool slightly before serving. (Will keep in refrigerator for 3 days.)

Cooking Eggplant Caponata

Variations: add golden raisins, pine nuts or almonds

My favorite way to eat it is slathered on thick slabs of crusty Italian bread. Other ways to enjoy: mixed into polenta, folded into an omelet or stuffed into zucchini, peppers or squash. It’s also a great side for chicken or can be mixed into any grain dish.

Buon Appetito!

Eggplant Caponata or Sicilian Relish for The Recipe ReDux

Our monthly Recipe ReDux challenge is growing by leaps and bounds – we have 30+ members to date. Check out what we are all about here. The prime benefit of these challenges are the dozens of healthy, beautiful and delish recipes at your fingertips! Here are more condiments, spreads and salad dressings from fellow Recipe ReDuxers. Enjoy!

Carlene Helble @ Carlene’s Figments Roasted Eggplant Pepper Schmeer 
Cherie Schetselaar @ Grain Crazy Fry Sauce
Dr Barb @ Nutrition Budgeteer Jalapeno Ranch Dressing
Elizabeth Jarrard @ Don’t (White) Sugar-Coat it Spicy Tahini Dressing
Kara Lydon @ Peace, Love, and Food Edamame Hummus 
Kat Lynch @ Eating The Week Citrus Sesame Avocado Dressing ‎
Emma Stirling @ The Scoop on Nutrition Kitchen Garden Salsa Verde 
Emma Cutfield @ The Hearty Heart Go-Go-Goji: Blood Building Salad Dressing 
Lisa @ Healthful Sense Sweet Peanut Sauce & Dressing 
Regan @ The Professional Palate Ponzu Sauce
Danielle Omar @ Food Confidence RD Your New Favorite Vinaigrette 
Stephanie Howard @ Give Them Something Better Creamy Garlic Feta Dressing
Nicole Ferring Holovach @ Whole Health RD Mapple Salad Dressing 
Kristen @ Swanky Dietitian Italian Vinaigrette Aritichoke Dipper 
Ann Dunaway Teh @ Eat to Nourish, Energize & Flourish Thai Basil Peanut Pesto 
Kristina @ Love and Zest Spiced Pumpkin Dip
Meg @ Meg’s Food Reality Sweet Potato Hummus 
gretchen | kumquat dariy-free ranch dressing 
Chris @ Everyday Tastiness Pistachio Butter
Alysa Bajenaru @ Inspired RD Roasted Garlic Hummus 
EA Stewart @ The Spicy RD Creamy Triple Pepper and Kale Dip 
Liz Weiss & Janice Newell Bissex @ Meal Makeover Moms’ Kitchen Garden-Fresh Tomato & Avocado Salsa
Jessica Fishman Levinson @ Nutritioulicious  Butternut Squash Cream Cheese Spread
Diane Welland @ Eat Well Eat Clean Honey Fig Jam





Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on YummlyShare on StumbleUponShare on Tumblr

Keep Your Cool This Weekend

Only 3 ingredients to this decadent tasting yet healthy smoothie that tastes like banana creme brûlée.
How To Make Sun Tea |
Whip up these mini stout ice cream floats for St. Patty’s Day or any beer-friendly celebration.
prosecco cocktail
Fresh Coconut Pina Colada |
Sparkling Orchid Cucumber Limeade |


  1. Serena says

    Congrats on the photo addition to Kitchen Artistry! And NOW I know what i’m going to do with the 3 eggplant on my cupboard!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

WP-SpamFree by Pole Position Marketing