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Eggplant Caponata with Cod (Sicilian Eggplant Salad) Recipe

Eggplant Caponata with Cod (Sicilian Eggplant Salad) Recipe

Caponata is a Sicilian sweet and sour version of ratatouille. Few salads epitomize Sicilian cuisine as much as Eggplant Caponata, which takes its name from its two essential ingredients, eggplants and capers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 People

Equipment

  • Parchment Paper or a Silpat® Baking Mat

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil divided
  • 1 medium White Onion diced
  • 2 large stalks Celery diced
  • 2 - 3 cloves Garlic minced finely
  • 1 medium Eggplant peeled and cubed
  • 2 medium Tomatoes diced
  • 2 tablespoons Tomato Paste
  • 1 cup Tomato Passata (Substitute Strained Tomatoes if Passata is not available)
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons Capers
  • 1/4 cup Green Olives pitted and sliced
  • 1/4 cup Raisins
  • Four 6-ounce Cod Fillets
  • 3 tablespoons fresh Parsley Leaves chopped, divided
  • 3 tablespoons sliced Almonds toasted, divided
  • Sea Salt and freshly ground Black Pepper to taste

Instructions
 

  • Preheat oven to 400°F.
  • Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Place 2 tablespoons olive oil in a large skillet, Heat over medium heat.
  • When hot and shimmering, add onion and celery. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, about 4 - 5 minutes.
  • Add another tablespoon of olive oil to the skillet.
  • Add garlic and eggplant. Cook, stirring occasionally, until the eggplant begins to cook down, about 6 - 7 minutes.
  • Add tomatoes, tomato paste, passata, vinegar, capers, green olives and raisins. Stir to combine.
  • Cover skillet with a lid.
  • Reduce heat to low and simmer gently for 15 minutes.
  • While caponata is simmering, lightly brush each cod fillet with the remaining olive oil.
  • Season with salt and black pepper on both sides, to taste.
  • Place the fillets on prepared baking sheet.
  • Place sheet in pre-heated oven.
  • Roast until fish turns opaque and flakes easily with a fork, about 12 - 13 minutes. (Check fish after 10 minutes. Do not overcook)
  • Remove lid from skillet. Stir in two tablespoons each fresh parsley and toasted almonds into the caponata. Taste and adjust seasonings, as desired.
  • Spoon caponata into individual serving plates or shallow bowls.
  • Garnish with remaining parsley and almonds.
  • Place a fish fillet atop each dish.
  • Serve.