Eggplant Caponata
A delicious Eggplant Caponata recipe, perfect as a summer appetizer or side dish.
Equipment
- large skillet
- Small bowl
Ingredients
Vegetables
- ½ medium yellow onion, chopped
- 1 stalk celery, diced
- 1 medium red bell pepper, stemmed, seeded, and diced
- 1 pound tomatoes, about 4 medium, cored and diced
- 1 tablespoon tomato paste
- 3 cloves garlic, grated
Other Ingredients
- 1 recipe Roasted Eggplant
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Crostini, for serving
Instructions
Preparation Steps
- Roast the eggplant according to this recipe.
- In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
- Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.
- Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
- Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
- Allow the caponata to cool to room temperature. Store it in an airtight container in the refrigerator for up to 5 days.
- When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
Notes
Best enjoyed on days 2 and 3 after the flavors have melded.
Nutrition
Serving: 1cupCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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