Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

coponata (eggplant relish)

javancookie avatar
Recipe by
Pat DiMercurio
@javancookie
Saginaw, MI

Coponata is a delicious, Sicilian relish; thick, piquant and a great way to use those fresh eggplant and tomatoes from your garden. It makes a wonderful addition to an antipasto presentation.

yield 6 -8
prep time 35 Min
cook time 50 Min
method Stove Top

Ingredients For coponata (eggplant relish)

  • 1/2 c
    olive oil
  • 2 c
    celery, diced
  • 1 lg
    eggplant, unpeeled & cut into 3/4 inch cubes
  • 1 lg
    yellow onion, chopped
  • 1/4 c
    red wine vinegar
  • 2 tsp
    sugar
  • 2 lg
    ripe tomatoes, peeled , seeded & diced
  • 1 c
    water
  • 2 Tbsp
    capers, drained
  • 1/4 c
    pimento-stuffed olives
  • 1/2 c
    canned black olives, cut in half
  • 1/4 c
    fresh parsley, chopped
  • 1/2 c
    raisins
  • 1/2 tsp
    dried oregano
  • 1 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper

How To Make coponata (eggplant relish)

  • 1
    Heat oil in a large, wide frying pan over medium high heat. Add celery and cook until tender, stirring often. Remove celery with a slotted spoon and reserve.
  • 2
    Place eggplant in the pan, reduce heat to medium and cook until eggplant is lightly browned and tender, stirring often. Add onion and continue cooking and stirring until onion is soft, but not browned. Use the slotted spoon to remove the eggplant and onion and add to reserved celery.
  • 3
    Place vinegar, sugar, tomatoes and water in the pan and cook over medium heat, stirring for 5 minutes. Return the other cooked vegetables to the pan. Stir in capers, olives, raisins and parsley; reduce heat and simmer, uncovered for about 20 minutes more. Taste and add oregano, salt and pepper as you like it. Remove from heat and cool. Cover and refrigerate until needed. Serve at room temperature, spread on crackers, spooned onto crisp lettuce leaves or use as a side dish with just about anything. makes 6-8 servings.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT