Today we're making Eggplant Caponata. This might be the best summer recipe in the world! Sweet and sour flavors combine to make a delicious spread that can be served with crusty bread, sandwiches, or pasta. Enjoy!

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PRODUCTS USED (affiliate links)
Frantoia Barbera Extra Virgin Olive Oil 3 Liter: https://amzn.to/3rfunDU
Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu
Mac Chef's Knife: https://amzn.to/48xkbvt
Wood Salt Box: https://amzn.to/46bSWqJ
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/eggplant-...

INGREDIENTS
FOR THE EGGPLANT
2 pounds (900g) eggplant cut into 1 1/2" cubes
1/2 cup (120g) olive oil divided
1 teaspoon (6g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
REMAINING INGREDIENTS
1/4 cup (60g) extra virgin olive oil
1/3 cup (45g) pignoli nuts
3 ribs celery - chopped
1 large red bell pepper - chopped
1 medium red onion sliced
1 6-ounce can tomato paste
1 cup (120g) chopped pitted green olives
2 tablespoons (28g) capers rinsed
1/4 cup (36g) raisins optional
2 tablespoons (26g) sugar
1/4 cup (60g) red wine vinegar
1/4 teaspoon hot red pepper flakes
1/4 cup minced flat-leaf Italian parsley
3 tablespoons mint and/or basil for garnish
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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