Lunch / Dinner
Eggplant Caponata with Black Sea Bass
Hailing from the island of Sicily and filled with seaside flavors, this traditional dish is as Mediterranean as they come.
Caponata is a classic Sicilian salad that stars eggplant as its main feature along with onion, tomatoes, olives, capers, and vinegar, and often includes anchovies and pine nuts. It’s typically served as a side dish or appetizer and is equally good hot, cold, or at room temperature. Here it serves as a backdrop for pan-seared sea bass, and the result is so flavorful, it’s sure to be the highlight of your weeknight dining experience.
Though many think of eggplant as a vegetable, it’s actually a berry. The variety most commonly available in the U.S. is dark purple and pearshaped. Choose smaller eggplants — they’re younger and much less bitter.
Test Kitchen Tips
Fresh fish fillets may still have needle-like pin bones just below the surface. Tweezers and needle-nose pliers both work great for removing them without damaging the fish.
“Sea bass” is a term used to describe any saltwater fish, but black sea bass is a true member of the bass family. It can be found whole and cut into fillets.
Place eggplant in a colander set over a bowl, toss with 1 tsp. salt, and let sit 30 minutes; remove and pat dry.
Stir in tomatoes, Italian herbs, and pepper flakes and simmer over low heat, 5 minutes. Stir in capers, raisins, vinegar, and sugar; season with salt and black pepper.
Season fish with salt and black pepper. Heat remaining 2 Tbsp. oil in a large nonstick skillet over high.
Serve sea bass with caponata. Garnish servings with basil.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 58mg 19%
Sodium 1059mg 44%
Carbs 24g 8%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.