Eggplant Caponata
Caponata is a unique and beloved appetizer, side dish, condiment and relish all in one. If you think you don't like eggplant, this is the dish that will change your mind.
Ingredients
- 1 large eggplant (~1 pound), cut into cubes
- 1 yellow onion, chopped
- 1 large red pepper, cored and chopped
- 3 large celery stalks, chopped
- 1 cup crushed tomatoes
- 2 tablespoon capers
- 2 tablespoon green olives, chopped
- ¼ cup raisins
- 2 teaspoon honey or coconut nectar
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes
- ¼ cup red wine vinegar
- ¼ white wine
- kosher salt and freshly ground pepper
- olive oil (extra virgin)
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh mint, chopped
Instructions
- Preheat oven to 400°
- Season eggplant cubes with salt. Place them in a colander to sweat for 25 minutes while you prepare the remaining ingredients. Pat dry with paper towel.
- Place the seasoned eggplant cubes on a sheet pan, drizzle with olive oil and toss to coat. (The eggplant is a sponge so drizzle lightly). Roast the eggplant in the heated oven for 25 minutes until golden.
- Heat 1-2 tablespoons of olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for 7-8 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and cook for another few minutes in the sauce. Finish with fresh parsley and mint.
Tried this recipe?Let us know how it was!