Serves: 4 | Total Time: 40 minutes
A vibrant Sicilian classic where tender eggplant meets the natural sweetness of cherry tomatoes and a gentle sweet-and-sour finish. Simple, bold, and made to be shared.
Ingredients
- 2 medium eggplants, cut into ¾-inch cubes (skin on)
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 1 (14 oz) can La Fonte Pomodorini (Italian Cherry Tomatoes)
- 3 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons red wine vinegar
- 2 tablespoons capers, drained
- A handful of fresh basil leaves, torn
- 2 tablespoons toasted pine nuts (optional)
- Sea salt and freshly ground black pepper
Method
- Place the eggplant in a colander, sprinkle with salt, and leave for about 20 minutes. Rinse and pat dry.
- Heat the EVOO in a large pan over medium heat. Add the eggplant and cook for about 10 minutes until it starts to soften and lightly color.
- Add the onion and cook for another 5 minutes, then add the garlic and cook briefly.
- Add the La Fonte Pomodorini, gently breaking them with a spoon. Stir in the vinegar and capers, season with salt and pepper, then cover and simmer for 10–12 minutes until everything is soft and glossy.
- Remove from heat and stir through the basil.
- Transfer to a serving dish and finish with toasted pine nuts, if using.
Serving Suggestions
Serve warm, at room temperature, or cold.
Perfect over toasted bread, alongside grilled meats or fish, or as part of an antipasto spread. Like many Sicilian dishes, it’s even better the next day.
