We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Caponate recipe.

This recipe is also featured in Tuscany Tonight’s Summer Harvest Quick Menu. Click here to view full menu.

Serves: 6 as a side dish
1 lb. eggplant, peeled and cut into 1/2-inch cubes
Kosher salt
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
1 tsp. sugar
1/4 cup olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced shallots
2 cups peeled, seeded, diced Roma tomatoes
1 Tbsp. capers, rinsed and finely chopped
2 anchovies, rinsed and finely chopped
Fresh ground pepper
1/4 cup minced Italian parsley
Extra virgin olive oil

Spread the eggplant in a colander and sprinkle generously with salt. Let sit 20 minutes. Pat dry with a paper towel and set aside.

Combine the vinegar, tomato paste and sugar in a small bowl. Set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the red and yellow peppers, and the shallots. Cook until soft, about 10 minutes. Transfer to a bowl using a slotted spoon.

Wipe out the skillet with a paper towel and return to the stove. Add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the eggplant and cook until lightly browned, about 10 minutes, stirring constantly.

Add the peppers, vinegar mixture, tomatoes, capers and anchovies. Bring to a boil, reduce the heat and let simmer until the vegetables are tender, about 15 minutes, stirring frequently.

Taste. Add a pinch of salt and pepper and mix well. Add the parsley and drizzle with the extra virgin olive oil.